1, mouth watering fish

Ingredients: one chub fish, two tablespoons of cornstarch, about half a tael of fried peanut kernels, two tablespoons of cooked white sesame seeds, one small piece of ginger, one garlic, five green onions, two tablespoons of black beans, three tablespoons of cooking wine, two tablespoons of soy sauce, one tablespoon of vinegar, one tablespoon of sugar, one tablespoon of red chili peppers, two tablespoons of peppercorn oil, salt, monosodium glutamate (MSG), and one tablespoon of sesame oil.

Practice:

1, fish cleaned and sliced into pieces, with salt, cooking wine, marinated for a few minutes, and then add water starch and mix well to taste, fried peanut kernels chopped into pieces, soybean chopped, green onions, garlic, ginger minced.

2, the pot of oil to sixty percent heat, pour into the black beans, ginger, garlic fried flavor.

3, in a large bowl of salt, monosodium glutamate, sugar, soy sauce, vinegar, fried ginger, garlic, edamame, red oil chili, pepper oil, sesame oil, deep-fried peanuts, stirring evenly blended into the sauce.

4, pot on high heat oil to 40% heat, into the fish slices slippery fried.

5, fish out and drain the oil into a bowl.

6, dripping sauce, and then sprinkle cooked sesame seeds, chopped green onions into.

7, mix well can be.

2, boiled fish

Raw materials: carp, pepper, pepper, chili pepper, chili pepper (cut into small segments of about 2 cm), sugar, salt, monosodium glutamate (MSG), bean sprouts, salad oil (it is best not to use peanut oil), cooking wine knife (fast knife), pot (iron pot), pots (deep pots)

practice:

1, buy carp, cut into fish fillets.

2, to the fish fillets sizing (salt, monosodium glutamate, green onion, ginger, wine, pepper, or if you like, you can put five-spice powder or a variety of other flavors you prefer)

3, a little water boiling, put the fish slices scalded (80% can be), and immediately fish out. Load pin pot, water do not.

4, will be a lot (a lot of) oil is hot plus dry red pepper and pepper a number of (depending on personal taste to order), to be in the frying pan chili pepper color slightly black when the oil poured on top of the fish fillets.

5, in the restaurant to eat boiled fish often in the fish slices below the pad has a lot of soybean sprouts. The fish fillets are just a layer on top of the bean sprouts. And if you eat at home, the bean sprouts can be dispensed with.

6, the oil just poured up, because the oil temperature is high, be careful not to let the oil splash out and burn yourself, so the utensils must be a little larger boiled fish.

Note:

1, the amount of water to cook the fish should not be too much, to the fish fillets into the just after the water can be flooded. After cooking and pouring into the pot, some of the fillets will be exposed outside.

2, cook the fish before the part of the pepper and chili first fried, in the cooking, you can fully leach the red pigment in the chili, so that the oil color red.

3, pickled fish, do not put too much salt, will be salty, but also will destroy the freshness of the fish.

4, I think, pepper and chili pepper are fragrant, so it is better to fry before splashing oil.

3, fried fish

Raw materials: African carp, green garlic, ginger, garlic. Cleaning fish, add garlic two in the belly of the fish, (garlic to shoot open).

Practice:

Strong fire frying pan, add a little ginger, garlic. Copy the aroma and put the cleaned and organized fish into the pot. Pay attention to the oil is not too little, fish in the pot after the fire must be strong. Explode the fish until the skin is golden brown, at this time there is an aroma wafting out. At this point, the fish with the side of the pot, you can see the bottom of the pot and a little oil, will clean and cut up the stems of green garlic to the pot to stir fry a few turns, then the fish and green garlic to the side, add salt, monosodium glutamate, pat a few garlic, add a little soy sauce stir fry a few times after adding water to cook (pay attention to not add too much water, the fire does not have to be too strong). Wait until the soup thickens, add a little green garlic tail. In the light stir-fry can be up after the pot.

4, the sea steamed fish

Raw materials: fresh fish, 1, 25 grams of ginger 25 grams of mushrooms 25 grams of yellow wine 15 grams of sugar, salt, monosodium glutamate, bamboo shoots, cooked ham slices, sesame oil, a little pepper.

Practice:

1, will scrape the fish scales to remove gills, internal service wash;

2, the fish into the field plate put onions, ginger, mushrooms, bamboo shoots, ham slices, and then add the yellow wine, sugar, refined salt, monosodium glutamate, pepper, together with mixing and put on the guppy on the cage on the high flame steam for about 15 minutes, out of the cage, dripping with sesame oil can be

5, snow fish

First practice:

Snowfish peeled and cut into small pieces, with salt, white pepper, lemon mix. Brush the fish pieces with butter and bake in the oven at 180 degrees Celsius for 20 minutes, remove from the oven and bake on an open flame until golden brown on top.

Features: Snowfish is a deep-sea fish with high nutritional value, and it is tender, thornless, and buttered with fresh flavor.

The second practice:

1, from the supermarket to buy large pieces of silver snowfish, wash and spare.

2. Peel and de-prick the fish pieces and cut them into large one-inch-square pieces. Pour out the oozing juice. Add an egg, a little starch. And add various seasonings according to your taste, I usually put soy sauce, vinegar, cooking wine, salt and five-spice powder. Stir well, leave 5-10 minutes for the fish to be fully flavored, and it's ready for frying.

3, I usually use olive oil to fry, the color is more beautiful. The fried fish is crispy on the outside and tender on the inside, and melts in your mouth. You can also dip the fish in salt and pepper or other condiments of your choice.

Try it, and you'll be sure to let out a quick sigh of pleasure when the fish hits your mouth, too!

The third way:

Ingredients: silver snow fish meat, yam, green and red bell pepper, green onion, ginger slices;

Seasoning: Lee Kum Kee Chicken Powder, cooking wine, salad oil, refined salt, broth, cornstarch;

Method:

1.Peel the skin of the yam and cut it into small dices, cut the snow fish into small dices, and green and red bell pepper into dices.

2, the pot of oil hot, the next onion, ginger fried incense, and then into the snow fish, yam, green, red pepper, seasonings with fried until cooked, thickening can be out of the pot;

3, features: white color, light and refreshing, has the effect of replenishing the spleen and stomach, the benefit of the lungs and kidneys.

6, sweet and sour fish

Practice:

1, open the knife of the fish with wine and household seasoning (salt, monosodium glutamate, pepper) seasoning, and then wash the water rinsed clean, the fish is still to maintain the flavor, the water will be drained, and then put into the frying pan fried, until fried crisp.

2, the amount of oil is relatively large, otherwise the fish is easy to fry apart. Then use ketchup and white vinegar, sugar with a small amount of salt, thickening sauce, poured over the fried fish.

3, a fragrant, red sweet and sour fish can be on the table. Sweet and sour fish taste is characterized by sweet and sour, fish flavor is light, hook juice flavor is strong, no longer have the original taste of fish.

Note:

Fish varieties available carp, grass carp, black fish and so on.

Sweet and sour fish is very concerned about knife skills, family do sweet and sour fish only need to play deep knife, more open a few cuts can be, do not have to pay too much attention to knife work.

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