Abstract: Ancient style steamed fish.

1 seabass, 100 grams of pork belly, soy sauce, ginger, garlic, oyster sauce, sesame oil, tempeh, rice wine, sugar, green onions, and red pepper.

1. Put the shredded pork in a bowl, add rice wine and stir evenly, then add black bean, chopped green onion, minced ginger, minced garlic, soy sauce, sugar and oyster sauce and stir evenly.

2. Use a knife to cut the fish from the dorsal fin to the keel.

3. Add water to the pot, boil the fish, blanch it, and soak it in the pot to remove the fishy smell.

4. Put the onion and ginger into the plate, place the fish cut side down on the plate, and pour the marinated shredded pork on the fish.

5. Add water to the pot. After the water boils, place the fish on the steaming rack and steam for about 15 minutes. Take it out and sprinkle some chopped green onion and red pepper. Heat a ladle of hot oil and pour it on.

Beer fish

Live fish (those with tender meat are preferred), green and red peppers, tomatoes; salt, cooking wine, peanut oil, beer, light soy sauce, dark soy sauce, oyster sauce, onion and ginger, Chicken essence, MSG.

1. Wash the fish and remove the internal organs, wash and cut the tomatoes, green peppers and red peppers into pieces.

2. Light the fire in the pot, pour in oil to heat, then put the fish in and fry.

Beer fish

Live fish (those with tender meat are preferred), green and red peppers, tomatoes; salt, cooking wine, peanut oil, beer, light soy sauce, dark soy sauce, oyster sauce, onion and ginger, Chicken essence, MSG.

1. Wash the fish and remove the internal organs, wash and cut the tomatoes, green peppers and red peppers into pieces.

2. Light the fire in the pot, pour in oil to heat, then put the fish in and fry.

Squirrel mandarin fish

200g mandarin fish, 2g cooking wine, 10g pine nuts, a little pepper, 10g tomato paste, 500g vegetable oil, 40g wet starch, appropriate amount of salt , 15 grams of vinegar.

1. Remove the scales, gills, fins and internal organs of the mandarin fish, remove the leather on the head, wash it, cut off the head, spread it out and pat it flat. Use a knife to cut off the fish bones on the back of the fish (don't cut the belly of the fish), leaving about 1 inch of backbone at the tail. After deboning the mandarin fish, unfold the skin downward and cut into slices with a diagonal knife. The depth of the knife is four-fifths of the meat. Don't cut through the fish skin, make an opening at the tail, and then pull the tail out from the incision.

2. Sprinkle salt, pepper, cooking wine and wet starch (a little) on the fish and spread evenly.

3. Heat the wok, pour in vegetable oil, heat until 70% hot, dip the mandarin fish in a little starch, put it in the oil pan and fry for a few minutes, dip the fish head in the starch, put it in the oil pan and fry it until golden Yellow, take it out, place the side with the flower knife on the fish plate, and put the fish head on.

4. Put the pine nuts in the oil pan, take them out when they are cooked, and put them in a small bowl.

5. Leave a little oil in the wok, add a little clear soup, add salt, sugar, tomato sauce, vinegar, bring to a boil, thicken with wet starch, add a little hot oil, mix evenly, and pour it on the fish. Sprinkle with pine nuts.

Squirrel mandarin fish

200g mandarin fish, 2g cooking wine, 10g pine nuts, a little pepper, 10g tomato sauce, 500g vegetable oil, 40g wet starch, appropriate amount of salt , 15 grams of vinegar.

1. Remove the scales, gills, fins and internal organs of the mandarin fish, remove the leather on the head, wash it, cut off the head, spread it out and pat it flat. Use a knife to cut off the fish bones on the back of the fish (don't cut the belly of the fish), leaving about 1 inch of backbone at the tail. After deboning the mandarin fish, unfold the skin downward and cut into slices with a diagonal knife. The depth of the knife is four-fifths of the meat. Don't cut through the fish skin, make an opening at the tail, and then pull the tail out from the incision.

2. Sprinkle salt, pepper, cooking wine and wet starch (a little) on the fish and spread evenly.

3. Heat the wok, pour in vegetable oil, heat until 70% hot, dip the mandarin fish in a little starch, put it in the oil pan and fry for a few minutes, dip the fish head in the starch, put it in the oil pan and fry it until golden Yellow, take it out, place the side with the flower knife on the fish plate, and put the fish head on.

4. Put the pine nuts in the oil pan, take them out when they are cooked, and put them in a small bowl.

5. Leave a little oil in the wok, add a little clear soup, add salt, sugar, tomato sauce, vinegar, bring to a boil, thicken with wet starch, add a little hot oil, mix evenly, and pour it on the fish. Sprinkle with pine nuts.

Sweet and sour hairtail

Fresh hairtail, shallots, ginger, star anise, soy sauce, vinegar, sugar, cooking wine, refined salt, starch.

1. After the hairtail,

3. Dip the hairtail in dry starch.

4. Add oil to the pot. When the oil is hot, add the hairtail segments and fry over low heat.

After frying, gently flip one side of the hairtail segments and fry the other side until slightly brown. Set the hairtail segments aside, add scallions, ginger slices, and star anise and stir-fry until fragrant.

5. Pour in the prepared sweet and sour sauce, preferably without the hairtail, and simmer for 10 minutes.

Sweet and sour hairtail

Fresh hairtail, shallots, ginger, star anise, soy sauce, vinegar, sugar, cooking wine, refined salt, starch.

1. Wash the hairtail, cut into 10 cm pieces, and marinate with salt for about 10 minutes.

2. Take a clean small bowl, pour an appropriate amount of cooking wine, 1 tablespoon soy sauce, and 1 tablespoon sugar, stir evenly, pour an appropriate amount of vinegar according to preference, add an appropriate amount of refined salt, and stir evenly.

3. Dip the hairtail fish in dry starch.

4. Add oil to the pot. When the oil is hot, add the hairtail segments and fry over low heat. After frying, gently flip one side of the hairtail segments and fry the other side until slightly brown. Set the hairtail segments aside, add scallions, ginger slices, and star anise and stir-fry until fragrant.

5. Pour in the prepared sweet and sour sauce, preferably without the hairtail, and simmer for 10 minutes.

Fried small yellow croaker

Small yellow croaker, pepper powder, salt, white pepper, cooking wine, beer, flour, corn starch.

1. Remove the gills and internal organs from the small yellow croaker, wash with water and drain, add pepper powder, salt, white pepper and cooking wine, mix well and marinate for 20 minutes.

2. The ratio of flour to cornstarch is 2:1. Pour in the beer and stir the batter until there are no lumps.

3. Evenly wrap the marinated small yellow croaker in the batter.

4. Put the fish into the pan and fry until both sides change color, then fry over high heat until golden brown.

Fried small yellow croaker

Small yellow croaker, pepper powder, salt, white pepper, cooking wine, beer, flour, corn starch.

1. Remove the gills and internal organs from the small yellow croaker, wash with water and drain, add pepper powder, salt, white pepper and cooking wine, mix well and marinate for 20 minutes.

2. The ratio of flour to cornstarch is 2:1. Pour in the beer and stir the batter until there are no lumps.

3. Evenly wrap the marinated small yellow croaker in the batter.

4. Put the fish into the pan and fry until both sides change color, then fry over high heat until golden brown.

Red bean braised carp

1 carp, 150g soaked red beans, oil, 5 slices of ginger, sliced ??garlic, 1 green onion knot, starch, mature vinegar, soy sauce, salt, cooking wine, chopped green onion .

1. Rinse the treated carp repeatedly, wash away the blood, and pat a little dry starch on the body.

2. Put an appropriate amount of oil in the pot, heat it up, put the fish in, and fry slowly over low heat. Don't turn the fish over with a shovel. You can shake the pan a little and fry until it is set. Turn the fish over with a spatula and fry the other side until golden brown on both sides. Add onion, ginger and garlic and saute until fragrant.

3. Sprinkle a little old vinegar along the edge of the pot, add water to submerge the fish, pour the soaked red beans into the pot, and turn to heat.

4. Add a little soy sauce, bring the pot to a boil, skim off the foam with a spoon, then add an appropriate amount of cooking wine, simmer over low heat for 20 to 30 minutes, add salt to taste, sprinkle with a little chopped green onion, and remove from the pot.

Red bean braised carp

1 carp, 150g soaked red beans, oil, 5 slices of ginger, sliced ??garlic, 1 green onion knot, starch, mature vinegar, soy sauce, salt, cooking wine, chopped green onion .

1. Rinse the treated carp repeatedly, wash away the blood, and pat a little dry starch on the body.

2. Put an appropriate amount of oil in the pot, heat it up, put the fish in, and fry slowly over low heat. Don't turn the fish over with a shovel. You can shake the pan a little and fry until it is set on one side. Turn the fish over with a spatula and fry the other side until golden brown on both sides. Add onion, ginger and garlic and saute until fragrant.

3. Sprinkle a little old vinegar along the edge of the pot, add water to submerge the fish, pour the soaked red beans into the pot, and turn to heat.

4. Add a little soy sauce, bring the pot to a boil, skim off the foam with a spoon, then add an appropriate amount of cooking wine, simmer over low heat for 20 to 30 minutes, add salt to taste, sprinkle with a little chopped green onion, and remove from the pot.

Yellow croaker roasted with green onions

Yellow croaker, green onions, ginger, salt, light soy sauce, cooking wine, and mature vinegar.

1. Wash the yellow croaker, use a knife, sprinkle a little salt evenly and marinate for half an hour.

2. Break the green onions into pieces

3. Heat the oil pan, add the marinated yellow croaker, fry on both sides until golden brown, add sliced ??ginger and green onions, and pour Add soy sauce, cooking wine, vinegar and a small cup of water.

4. Simmer over low heat until the water is almost dry, put it into the pot, and sprinkle with green onions and red pepper for decoration.

Braised fish with garlic and beer

500g grass carp, 1 garlic, 250ml beer, 1 tablespoon cooking wine, a little green onion and ginger, 1 teaspoon salt, 1/2 teaspoon pepper, 1 sugar /2 teaspoon, soy sauce 1/2 teaspoon.

1. Wash the fish pieces, mix well with salt, cooking wine, pepper, onion and ginger and marinate for 10 minutes; wash and peel the garlic.

2. Pat a layer of flour on the surface of the salted fish fillets.

3. Heat oil in a pan and fry the fish pieces until browned on both sides.

4. Use the remaining oil in the pot to sauté the garlic, pour in the fish pieces, beer, soy sauce, and sugar, bring to a boil over high heat and simmer until the soup thickens, then turn to high heat to reduce the juice.

Braised fish with garlic and beer

500g grass carp, 1 garlic, 250ml beer, 1 tablespoon cooking wine, a little green onion and ginger, 1 teaspoon salt, 1/2 teaspoon pepper, 1 sugar /2 teaspoon, soy sauce 1/2 teaspoon.

1. Wash the fish pieces, mix well with salt, cooking wine, pepper, onion and ginger and marinate for 10 minutes; wash and peel the garlic.

2. Pat a layer of flour on the surface of the salted fish fillets.

3. Heat oil in a pan and fry the fish pieces until browned on both sides.

4. Use the remaining oil in the pot to sauté the garlic, pour in the fish pieces, beer, soy sauce, and sugar, bring to a boil over high heat and simmer until the soup thickens, then turn to high heat to reduce the juice.

Cod

Cod, salt, white pepper, lemon

1. Peel the cod, cut into small pieces, and mix with salt, white pepper and lemon.

2. Brush the fish pieces with butter, put them in the oven, and bake at 180 degrees Celsius for 20 minutes. After taking it out, bake it over an open flame until golden brown.

Cod

Cod, salt, white pepper, lemon

1. Peel the cod, cut into small pieces, and mix with salt, white pepper and lemon.

2. Brush the fish pieces with butter, put them in the oven, and bake at 180 degrees Celsius for 20 minutes. After taking it out, bake it over an open flame until golden brown.

Saliva

One silver carp, two tablespoons of starch, about half a fried peanut kernel, two tablespoons of cooked white sesame seeds, a small piece of ginger, one garlic, and five chives , two spoons of tempeh, three spoons of cooking wine, two spoons of soy sauce, one spoon of vinegar, one spoon of sugar, one or two red oil chilies, two spoons of pepper oil, appropriate amount of salt and MSG, and one spoon of sesame oil.

1. Wash and cut the fish into pieces, mix well with salt and cooking wine and marinate for a few minutes, then add water and starch, mix well and add flavor. Chop the fried peanuts, black beans, onions, garlic and ginger.

2. Heat the oil in the pot until it is 60% hot, then add the tempeh, minced ginger and garlic powder and stir-fry until fragrant.

3. Put salt, monosodium glutamate, sugar, soy sauce, vinegar, fried ginger, garlic, tempeh, red pepper oil, pepper oil, sesame oil and fried peanuts into a large bowl, stir evenly and mix. Sauce.

4. Put the oil in the pot on a high fire until it is 40% hot, add the fish fillets, spread them out and fry them until cooked through.

5. Remove and drain the oil and put it into a bowl.

6. Pour on the sauce and sprinkle with cooked sesame seeds and chopped green onions.

Saliva

One silver carp, two tablespoons of starch, about half a fried peanut kernel, two tablespoons of cooked white sesame seeds, a small piece of ginger, one garlic, and five chives , two spoons of tempeh, three spoons of cooking wine, two spoons of soy sauce, one spoon of vinegar, one spoon of sugar, one or two red oil chilies, two spoons of pepper oil, appropriate amount of salt and MSG, and one spoon of sesame oil.

1. Wash and cut the fish into pieces, mix well with salt and cooking wine and marinate for a few minutes, then add water and starch, mix well and add flavor. Chop the fried peanuts, black beans, onions, garlic and ginger.

2. Heat the oil in the pot until it is 60% hot, then add the tempeh, minced ginger and garlic powder and stir-fry until fragrant.

3. Put salt, monosodium glutamate, sugar, soy sauce, vinegar, fried ginger, garlic, tempeh, red pepper oil, pepper oil, sesame oil and fried peanuts into a large bowl, stir evenly and mix. Sauce.

4. Put the oil in the pot on a high fire until it is 40% hot, add the fish fillets, spread them out and fry them until cooked through.

5. Remove and drain the oil and put it in a bowl.

6. Pour the sauce, then sprinkle with cooked sesame seeds and chopped green onions

3. Place the fish on one side of the pot, you can see there is still a little oil on the bottom of the pot. Add the washed and chopped green garlic stems to the pot and stir-fry for a few times. Then put the fish and green garlic together, add salt, MSG, a few minced garlic, add a little soy sauce, stir-fry for a few times and add water.

4. When the soup thickens, add a little green garlic, stir-fry and serve.

Fried fish

African crucian carp, green garlic, ginger slices, garlic.

Wash the fish and add two heads of garlic to the belly of the fish (the garlic heads should be patted open).

1. Heat the oil pan and add a little ginger and garlic.

2. Stir fry and put the washed fish into the pot. Be careful not to have too little oil, and the fire must be strong after the fish is cooked. Cook until the fish skin turns golden brown and the aroma wafts out.

3. Place the fish on one side of the pot. You can see there is still a little oil on the bottom of the pot. Add the washed and chopped green garlic stems to the pot and stir-fry for a few times. Then put the fish and green garlic together, add salt, MSG, a few minced garlic, add a little soy sauce, stir-fry for a few times and add water.

4. When the soup thickens, add a little green garlic, stir-fry and serve.

Sweet and sour fish

Fish, cooking wine, salt, monosodium glutamate, pepper, oil, tomato sauce, white vinegar, sugar, starch.

1. Season the fish with cooking wine and household seasonings (salt, monosodium glutamate, pepper), and then wash it clean. The fish still retains its original flavor. Drain the water and fry in oil until crispy.

2. The amount of oil should be relatively large, otherwise the fish will easily explode. Then pour tomato sauce, white vinegar, sugar and a little salt on the fried fish to thicken the sauce.

Sweet and sour fish

Fish, cooking wine, salt, monosodium glutamate, pepper, oil, tomato paste, white vinegar, sugar, starch.

1. Season the fish with cooking wine and household seasonings (salt, monosodium glutamate, pepper), and then wash it clean. The fish still retains its original flavor. Drain the water and fry in oil until crispy.

2. The amount of oil should be relatively large, otherwise the fish will easily explode. Then pour tomato sauce, white vinegar, sugar and a little salt over the fried fish to thicken the sauce.

Chili oil fish fillet

Carp, Sichuan peppercorns, Sichuan peppercorns, chili powder, chili peppers, sugar, salt, MSG, bean sprouts, salad oil.

1. Cut the carp into fillets.

2. Starch the fish fillets (salt, monosodium glutamate, green onions, ginger, wine, pepper)

3. Boil a little water, add the fish fillets and cook (80% is OK) , then fish it out immediately.

4. Heat a large amount of oil, add some dry red chili pepper and pepper. When the color of the pepper in the oil pan turns slightly black, pour the oil on the fish fillets.

Chili oil fish fillet

Carp, Sichuan peppercorns, Sichuan peppercorns, chili powder, chili peppers, sugar, salt, MSG, bean sprouts, salad oil.

1. Cut the carp into fillets.

2. Starch the fish fillets (salt, monosodium glutamate, green onions, ginger, wine, pepper)

3. Boil a little water, add the fish fillets and cook (80% is OK) , then fish it out immediately.

4. Heat a large amount of oil, add some dry red chili pepper and pepper. When the color of the pepper in the oil pan turns slightly black, pour the oil on the fish fillets.

Braised fish

Fish, oil, stock, soy sauce, vinegar, salt

1. Wash the fish

2. Braised fish The knife method is to cut vertically, and the fish meat will be in chunks. Fry it in a pan first, I don't need too much oil.

3. Then season the stock in the pot and add soy sauce.

4. When the water temperature in the pot rises, add a small amount of vinegar.

5. The burning time is generally about five minutes.

Braised fish

Fish, oil, stock, soy sauce, vinegar, salt

1. Wash the fish

2. Braised fish The knife method is to cut vertically, and the fish meat will be in chunks. Fry it in a pan first, I don't need too much oil.

3. Then season the stock in the pot and add soy sauce.

4. When the water temperature in the pot rises, add a small amount of vinegar.

5. The burning time is generally about five minutes.

Fish fillets

Fish, appropriate amount of enoki mushrooms, dried chili pepper, pepper, salt, soy sauce, chicken essence, starch, eggs, and shredded ginger.

1. Cut the fish into thin slices, add salt, soy sauce, chicken essence, starch and an egg, mix well, and marinate for 15-30 minutes.

2. Cook the enoki mushrooms, take them out and put them into a soup bowl.

3. Add clear soup, salt, shredded ginger and chicken essence to taste. After the soup boils, add marinated fish fillets. Jiulian soup is served in a soup bowl with enoki mushrooms.

4. Put the oil into the pot, when it is a little hot, add dried chili peppers and stir

1. Cut the fish into thin slices, add salt, soy sauce, chicken essence, and starch Mix with an egg and marinate for 15-30 minutes.

2. Cook the enoki mushrooms, take them out and put them into a soup bowl.

3. Add clear soup, salt, shredded ginger and chicken essence to taste. After the soup boils, add marinated fish fillets. Jiulian soup is served in a soup bowl with enoki mushrooms.

4. Put the oil in the pot, when it is slightly hot, add the dried chili peppers, stir-fry a few times, then add the chili peppers, stir-fry a few times again.

Onion fish

One seabass, a few slices of ginger, green onions, soy sauce, rice wine, vinegar, soy sauce, refined salt, MSG.

1. Steam first, cut the sea bass into several parallel cuts, not too deep, turn it over, and apply rice wine, salt and MSG evenly on the fish. Stuff the ginger into the opening of the fish, let it lie flat on the plate, and steam it in the pot. Don't put too much water in the Tang pot, about 20-30 minutes.

2. The fish eyes protrude and are almost steamed. At this time, when you start the pot, pour out some juice from the plate, sprinkle some green onions, add an appropriate amount of soy sauce and vinegar, and pour out the remaining water in the pot, so that the hot oil will heat up and the oil will be poured evenly on the fish. .

Onion fish

One seabass, a few slices of ginger, green onions, soy sauce, rice wine, vinegar, soy sauce, refined salt, MSG.

1. Steam first, cut the sea bass into several parallel cuts, not too deep, turn it over, and apply rice wine, salt and MSG evenly on the fish. Stuff the ginger into the opening of the fish, let it lie flat on the plate, and steam it in the pot. Don't put too much water in the Tang pot, about 20-30 minutes.

2. The fish eyes protrude and are almost steamed. At this time, when you start the pot, pour out some juice from the plate, sprinkle some green onions, add an appropriate amount of soy sauce and vinegar, and pour out the remaining water in the pot, so that the hot oil will heat up and the oil will be poured evenly on the fish. .

Crispy sweet and sour fish

1000g fresh fish, 70g vegetable oil, 45ml soy sauce, 20ml cooking wine, 50ml vinegar, 2.5g pepper, 6g salt, MSG 2 grams, 100 grams of sugar, 10 grams of green onions, 5 grams of ginger, 15 grams of minced garlic, and 15 grams of starch.

1. Wash the scales and gills of the fish, make peony knives on both sides, marinate with green onions, ginger (crushed), salt, cooking wine, and pepper. Remove the green onions and ginger, and pat evenly with water starch. .

2. When the oil is 70% hot, put the fish into the pot and fry until cooked, then take it out. When the oil is 80% hot, fry the fish until crispy and put it on a plate.

3. Leave the bottom oil in the pot, add chopped green onion, ginger rice, minced garlic, soy sauce, salt, cooking wine, pepper, monosodium glutamate, sugar, and vinegar. After the juice is boiled, thicken it, pour it into the boiled oil, and pour the juice evenly over the fish.

Crispy sweet and sour fish

1000g fresh fish, 70g vegetable oil, 45ml soy sauce, 20ml cooking wine, 50ml vinegar, 2.5g pepper, 6g salt, MSG 2 grams, 100 grams of sugar, 10 grams of green onions, 5 grams of ginger, 15 grams of minced garlic, and 15 grams of starch.

1. Wash the scales and gills of the fish, make peony knives on both sides, marinate with green onions, ginger (crushed), salt, cooking wine, and pepper. Remove the green onions and ginger, and pat evenly with water starch. .

2. When the oil is 70% hot, put the fish into the pot and fry until cooked, then take it out. When the oil is 80% hot, fry the fish until crispy and put it on a plate.

3. Leave the bottom oil in the pot, add chopped green onion, ginger rice, minced garlic, soy sauce, salt, cooking wine, pepper, monosodium glutamate, sugar, and vinegar. After the juice is boiled, thicken it, pour it into the boiled oil, and pour the juice evenly over the fish.

Steamed fish head with diced red pepper

Fresh fat fish head, finely chopped chili, ginger, MSG, cooking oil, steamed fish, light soy sauce.

1. Cut the fish head open, wash the gills, drain the water and put it on a plate.

2. Spread fine chopped pepper evenly on the surface of the fish head.

3. Add minced ginger, salt, MSG, soy sauce steamed fish, cooking oil and a little water.

4. Place the fish plate into a cold steamer, simmer over low heat, and steam for 8-10 minutes.

5. Take the pot, pour a spoonful of soy sauce and garnish with green onions.

Steamed fish head with diced red pepper

Fresh fat fish head, finely chopped chili, ginger, MSG, cooking oil, steamed fish, light soy sauce.

1. Cut the fish head open, wash the gills, drain the water and put it on a plate.

2. Spread fine chopped pepper evenly on the surface of the fish head.

3. Add ground ginger, salt, MSG, steamed fish, and cooking oil