Bass in Tomato Sauce
Ingredients: 1 seabass, appropriate amount of green beans, appropriate amount of corn, appropriate amount of carrots, 1 teaspoon of salt, 1 teaspoon of white pepper, 1.5 tablespoons of tomato sauce, 1 tablespoon of white sugar , half a tablespoon of apple cider vinegar
Method: 1) Blanch green beans, corn, carrots, remove and drain. 2) Remove the head of the seabass and remove the middle backbone from the belly (keep the skin off, cut with a flower knife, and marinate with salt and pepper for ten minutes to add flavor). 3) Use kitchen paper to absorb the water from the sea bass, and evenly coat it with starch, including the inside of the flower knife, otherwise it will not be able to open. 4) Fry in oil pan over high heat to set, take out and fry again (it is best to do this after the juice is boiled) until golden and crispy. 5) Put tomato paste, white sugar, fruit vinegar, half a bowl of water, green beans, corn and carrots into the pot, bring to a boil over high heat, and thicken the gravy until the soup becomes thick. 6) Pour the cooked juice over the fried fish while it is still hot.
Peacock fish
Ingredients: 1 bream, appropriate amount of ham, appropriate amount of salt, appropriate amount of onion, appropriate amount of chili, 1 teaspoon of salt, 1 teaspoon of pepper, steamed fish soy sauce 1 tablespoon, 1 tablespoon cooking oil
Method: 1) Ingredients. 2) Remove the head and tail of the bream, cut off the back in the middle, and leave the belly intact. 3) Marinate the cut bream and its head and tail with shredded ginger, salt, pepper, steamed fish soy sauce and cooking oil for ten minutes. 4) Cut ham and ginger slices into diamond shapes to make peacock tails, cut green and red peppers into rings, and shred green onions and ginger. 5) Arrange the cut back of the fish into a pattern in the natural direction, insert ham and ginger slices at intervals, place the fish head, and place the cut fish tail next to the head. 6) Steam in boiling water for six minutes. 7) Decorate, place green onion and ginger shreds behind the fish head, heat oil and pour on top (optional).
Spicy and sour grass carp cubes
Ingredients: 1000g grass carp, appropriate amount of oil, appropriate amount of salt, appropriate amount of pickled pepper, appropriate amount of dried red pepper, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of Sichuan peppercorns, appropriate amount of cooking wine , appropriate amount of soy sauce for steamed fish
Method: 1) Cut grass carp into pieces, wash, marinate with cooking wine, salt, and ginger slices in the refrigerator for one night to enhance the flavor. 2) Prepare ingredients: shred ginger, peel and chop garlic, cut dry red pepper into sections, and pickle pepper. 3) Heat the pan, add oil, heat the oil, add the drained water and marinated fish pieces 4) Fry one side and then turn it over 5) Use another wok, heat the oil and sauté the ingredients 6) Add in the fried fish on both sides Good fish pieces 7) Add appropriate amount of water and salt, open the lid and simmer over medium heat 8) When the juice is almost reduced, pour in appropriate amount of steamed fish soy sauce 9) After the juice is reduced, take it out of the pot and put it on a plate for use
radish Silk crucian carp soup
Ingredients: 1 crucian carp, half a radish, 1 green onion, 3 slices of ginger, a little coriander
Method: 1) Ingredients. 2) Wash the crucian carp and dry it with kitchen paper, and cut the green onions and ginger into shreds. 3) Put oil in the pot, fry the crucian carp and take it out. 4) Stir-fry the onion and ginger in the remaining oil until fragrant. 5) Add hot water and put the crucian carp in. 6) Stew until milky white, add salt and white pepper. 7) Add shredded radish and bring to a boil.
Steamed crucian carp
Ingredients: 1 crucian carp, appropriate amount of ginger, appropriate amount of green onion, appropriate amount of soy sauce for steamed fish, appropriate amount of cooking oil
Method: 1) Prepare all required Materials (kill the crucian carp as soon as you buy it from the market). 2) Wash the fish, put a few slices of ginger fish on the plate. 3) Put the steamer on high heat and steam for 8 minutes. 4) Cut the ginger and green onions into shreds. 5) Take out the steamed fish, remove the ginger slices, and pour out the steamed juice. 6) Then add the sliced ??ginger and green onions. 7) Put the cooking oil in the pot and bring to a boil. 8) Then pour the boiling oil on the crucian carp. 9) Then pour the steamed fish with soy sauce.
Braised Hairtail
Ingredients: 300g of chilled hairtail, 20g of minced ginger, 20g of minced garlic, 10g of chopped chives, 0.25 spoon of fine salt, 2 spoons of light soy sauce, 1 spoon of sugar, 1 tablespoon of dark soy sauce, an appropriate amount of starch in water, and 0.5 tablespoons of mature vinegar
Method: 1) Spread hairtail with fine salt and marinate for 15 minutes, heat oil in a hot pan, turn to low heat and fry. 2) Fry until the surface is golden brown, turn over and fry again until golden brown, remove and set aside. 3) Heat oil in the pot, add minced ginger, minced garlic, and chopped green onions and saute until fragrant. 4) Pour in the fried fish pieces, add water, add light soy sauce, sugar, and dark soy sauce. After boiling over high heat, cover and simmer over low heat. 5) When cooking until a small amount of juice remains, add water starch to thicken the sauce. 6) At the end of the cooking time, add vinegar.