A, salt and pepper yellowtail

Raw materials: yellowtail, raw eggs, cornstarch, low gluten flour

Seasoning: salt, cooking wine, white pepper, salt

Style of work:

1: small yellowtail cleaned neatly, add a little salt.

2: Add a small amount of cooking wine.

3: Add a small amount of white pepper, rub well, marinate for half an hour above.

4: cornstarch, low gluten flour 1:1 ratio mix well.

5: Add an egg in the powder.

6: Add a small amount of cold water to make a paste batter.

7: Add pretzels to season the batter.

8: Marinated small yellowtail fish body evenly patted with tapioca starch.

9: Pass it in the batter to coat it.

10: oil 7-8% heat under the fish fried, fried until the surface of the golden brown can be.

Second, the soy sauce roasted yellow croaker

Raw materials: yellow croaker (sliced children). Wine. Salt. Sugar. Onion and garlic. Anise. Chinese leaves. Soy sauce. King Soy Sauce. MSG.

Methods:

1. Fish sliced and put into a vessel, pour into the appropriate wine. Salt marinade for half a day.

2. Start a frying pan, put onion and garlic. Anise. Fragrant leaves to burst incense, put in the appropriate sugar. Soy sauce. Soy sauce king fried.

3. Put into the marinated fish small pieces of stir-fry (this process will not add salt).

4. Pour in moderate water (not over the fish small pieces can be).

5. small fire grilled until the juice thick, sprinkle into the MSG on the pot.

Three, steamed yellow croaker

Instruments: yellow croaker a; garlic three to four cloves; small thumb pepper two or three (and do not add); ginger and garlic; a teaspoon of cooking wine; salt moderate; seafood soy sauce two rice spoon.

Style of work:

1. yellow croaker cleaning, remove scales. Intestine. Gills, etc., cleaned again neatly, control purification water, in the body of the fish every half a centimeter cut diagonal a word knife;

2. Garlic beat cut into a paste, add appropriate salt toss, pick up the fish, both sides smeared with garlic (cut open the fish at the place to smear into some) marinade for 20 minutes;

3. Green onion and ginger cut into strips, put on the body of the fish, will be the cooking wine sprinkled evenly over the fish's body;

4. Stainless steel steamer boil, put the fish into the pot, at the same time with a small vessel filled with seafood soy sauce, cover go red steam for 8 minutes, and then false heat steam for 2-3 minutes to remove, except ginger and garlic;

5. ginger and garlic cut strips, finger peppers to create granules, put on the fish, will have been boiled in columnar sauce poured over;

6. one to two rice tablespoons of oil heated to eighty to ninety percent of the heat. Pour on the meat, open to eat.