Exercise 1

1. Slaughter the fish, wash it, chop off the head and tail, slice it into fillets, and chop the remaining fish chops into several pieces. Use a little salt, cooking wine, corn flour and 1.

Grab a protein evenly and marinate it for 15 minutes (the head, tail and fish steak are marinated equally). 2. Boil a small pot of water, wash the bean sprouts, scald them with boiling water, remove them and put them in a large pot, and sprinkle a little salt according to personal taste. 3. Add three times as much oil as normal cooking in a clean wok. When the oil is hot, add three tablespoons watercress (or chop it). Add fish head, fish tail and fish steak, turn to high heat, stir well, add cooking wine, soy sauce, pepper and sugar, stir fry for a while, add appropriate amount of hot water, add salt and monosodium glutamate to taste. When the water boils, keep the fire, put the fish slices in one by one, spread them out with chopsticks, and turn off the fire after 3~5 minutes. Pour the cooked fish and all the soup into the big pot with bean sprouts just now. 4. Take a clean pot and pour half a catty of oil (the specific amount of oil depends on the size of the prepared container, so when you pour it into the cauldron, all the fish and bean sprouts will be submerged, which can be visually observed). Turn off the fire when the oil is hot and let it dry first. Then add a lot of pepper and dried pepper, and stir-fry slowly with low fire to give the fragrance of pepper and pepper. Be careful that the fire is not too big, so as not to explode. 5. When the color of pepper changes quickly, turn off the fire immediately and pour the oil and pepper in the pot into the big pot of fish.

Exercise 2

1. Cut the fish head and divide it in half. 2. Put the fish flat and separate two large fillets from the fish steak with a sharp knife. 3. Continue to divide the two big fish slices into appropriate fillets. 4. Divide the fish steak into three or four sections and put it with the fish head for later use. 5. Put an egg white, a little salt, dried starch and cooking wine into the fish fillet and mix well. 6. Pour a small bowl of salad oil, all pepper and pepper into the pot, and use a small one.

All kinds of boiled fish (20 pieces) are fried slowly. 7. After the pepper changes color, use a shovel to dig out half of the oil pepper and pepper for later use. 8. Turn up the fire, add garlic cloves and ginger slices, and when it is fragrant, put the fish head in the pot. 9. Stir fry twice, pour in a small bowl of cooking wine, half a spoonful of salt, and add three or four bowls of boiling water 10. Wait for the fish head soup to boil. Put the fish fillets into the cooked soup one by one. 1 1. Fish fillets will be cooked quickly. Add proper amount of chicken essence, white pepper powder and salt and pepper powder 12 before taking out. Add cooked soybean sprouts 13. Pour a series of fish fillets into the pot. 14.

Exercise 3

1. Remove viscera and scales from live fish, slice, add fine salt and monosodium glutamate, and let stand for half an hour. 2. Cut ginger into large pieces and beat garlic cloves. 3. Heat the cooking oil in the pot, turn off the fire, and add red pepper, ginger, garlic and pepper when the oil is hot. 4. Cook a pot of water with a few red peppers, add bean sprouts, and put the fish fillets in the boiling water.

Exercise 4

Tasty China Food Network

Recipe ingredients: fish tail, pepper, red pepper, bean sprouts, vermicelli. Practice: 1. Scale the fish tail, cut it into two parts, take out the bones for later use, and then slice the fish fillet into thin slices. 2. Pour the right amount of oil into the pot. The oil temperature does not need to be too high. Put the freshly picked fish bones in and fry them on both sides. Put the fried fish bones into a pot and stew them into broth. 3. Sprinkle pepper, salt, corn flour and yellow wine into the fish fillets and rub them with your hands to make them more tasty. 4. Boil a pot of water, pour in the fish fillets after boiling, and turn the fish fillets white for a few times. Because they must be scalded with oil, you don't have to worry about the undercooked fillets. 5. Boil the vermicelli in the fish soup, pour in water and bean sprouts and cook for a while, so that these ingredients can fully absorb the delicacy of the fish, pour the cooked fish fillets and bean sprouts into a large plate, and then prepare for the next step. 6. Pour oil into the pot. There must be more oil and a certain oil temperature. Stir-fry red pepper and pepper for a while until the fragrance overflows, and then pour it on the fish.

Exercise 5

The materials are as follows: raw materials: fish head, tofu, bean sprouts, ginger, garlic, coriander, shallot, dried pepper, pepper, Pixian bean paste. Exercise: Step 1 Cut the fish head into small pieces, wash it, and marinate it with cooking wine, salt, chicken essence and pepper 10 minute. Step two. Cut the tofu into small pieces for later use. Add Zanthoxylum bungeanum and dried capsicum, stir-fry in Pixian bean paste until red oil is produced. Step four. Add the marinated fish pieces, stir-fry a few times, put them in a boiling pot, cook for 5 minutes, add tofu, cook for 15 minutes, add salt to taste, and serve. Spread coriander and shallots. Step five. Add oil to the pot, heat the oil, add pepper and pepper, fry and pour it on the fish head [2].

Exercise 6

Composition: 1. Grass carp with scales and fins removed 1 piece, 2.5 kg-3.5 kg (chubby fish can also be eaten by people who like fish heads); 2. One catty of soybean sprouts (copied with boiling water until it is eight ripe for use); 3. A small bag of mustard tuber; 4. Peel off two garlic heads and cut off the roots for later use (twice with a knife); 5. A peeled piece of ginger (about 50 mm square); 6. Appropriate amount of pepper and dried pepper; 7. A small bowl of salad oil; Production: [3] 1. Chop the fish head and divide it into two halves; 2. Put the fish flat, and separate two large pieces of fish from the fish steak with a sharp knife; 3. Continue to slice the two big fish into appropriate fillets; 4. Divide the fish chops into three or four sections and put them together with the fish heads for later use; 5. Put an egg white, a little salt, dry starch and cooking wine in the fish fillet and mix well (preferably by hand); Hot preparation: 1. Pour a small bowl of salad oil, all pepper and pepper into the pot and fry slowly over low heat; 2. After the pepper becomes discolored, use a shovel to dig out half of the oil and pepper for later use; 3. Turn on the fire, add garlic cloves and ginger slices, and put the fish head into the pot after it smells; 4. Stir fry twice, pour cooking wine for about one night, half a spoonful of salt, and add three or four bowls of boiling water; 5. When the fish head soup is cooked to taste, put the fish fillets flat in the boiled soup; 6. Fish fillets will be cooked quickly, and appropriate amount of chicken essence, white pepper powder and salt and pepper powder will be added before taking out the pot; Finally, the pot can be filled: 1. Be sure to use a pot big enough (you can also consider using electric hot pot), and put the copied bean sprouts and mustard tuber in it; 2. Pour a series of fish fillet soup into this basin; Finally, pour half a bowl of pepper and oil on it.

Exercise 7

Main ingredients: grass carp 1 auxiliary materials: soybean sprouts 300g, egg white 1, soybean oil 200ml, salt, ginger 1 slice, garlic 10 petal, pepper 15g, and dried pepper 100g. A little taste of pepper: spicy preparation time: 30 minutes. Number of people: 2 people. Cooking time: 15 minutes. Practice: 1. After cleaning grass carp, remove the head and tail, cut the fish into two pieces along the middle bone, then cut the fish skin down and cut it into fillets with moderate thickness. Cut the fish bone into sections and cut the fish head in half. 2. Pour an egg white into the fish fillet, add salt, cooking wine and starch and marinate for 20 minutes. 3. Slice ginger and garlic, chop Pixian bean paste, and break dried peppers into small pieces. 4. Boil a pot of boiling water, cook the bean sprouts, take them out and spread them at the bottom of the container where the fish is cooked. 5. Heat the pan, pour in the oil, and slowly fry the pepper for about 2 minutes. 6. Stir-fry dried Chili and bean paste. 7. When the pepper changes color, remove half of the oil and pepper and pepper for later use. 8. Continue the fire, pour garlic slices and ginger into the pot and stir-fry until fragrant. 10. Pour the fish head, fish tail and fish bone, stir well, and heat the water. 1 1. After the water is boiled, put the fish fillets into the pot one by one, stir fry gently with chopsticks, and cook until the fish fillets change color until cooked, about 1~2 minutes. Don't wait too long, or the fillets will not be tender or rotten. 12. Pour the ingredients in the pot and bean sprouts into the bowl. 13. Heat half the oil and pepper in advance (without heating) and pour into the fish fillets.

Exercise 8

Ingredients: mandarin fish 1 strip (about 1 000g), soybean sprouts 300g, eggs 1 piece, pickled mustard tuber 30g, ginger1piece, garlic1piece and pepper1piece.

Seasoning: 250g of edible oil, cooking wine 1 tbsp, white pepper 1 tbsp, salt and pepper powder 1 tbsp, 3 tbsps of refined salt, and 2 tbsps of monosodium glutamate1. Practice: 1. After the pomfret is slaughtered, chop the fish head and divide it into two halves. Blanch the bean sprouts with boiling water for a few minutes, and wash the peppers for later use. 4. Put all the oil in the wok, heat it, add pepper and pepper, and stir-fry slowly. Remove pepper, Zanthoxylum bungeanum and half of the oil after the pepper changes color; 5. Adjust the fire, add garlic cloves and ginger slices. When it is fragrant, put the fish head and bones in the pot, stir-fry twice, add cooking wine and salt, add appropriate amount of boiling water, and put the fish fillets flat in the soup after boiling; 6. After the fish fillets are cooked, add monosodium glutamate, white pepper powder and pepper powder, and put the bean sprouts into the pot. Features: spicy and attractive, appetizing and delicious. Chefs know everything: fish fillets should be uniform in thickness and can be cooked intermittently, which will not be fresh enough after a long time.