Ingredients: three strips of skinned fish, garlic, shredded ginger, cooking wine, shallots, pepper, cumin, oil, salt and appropriate amount.

Practice:

1, wash the skinned fish, remove the head, and draw a few oblique mouths on the fish for later use.

2. Take a bowl, put a proper amount of salt, pepper, cooking wine [just a little], garlic and shredded ginger, stir them evenly with chopsticks, and marinate them in the skinned fish for 30 minutes.

3. Take a baking tray, put tin foil on it, put the salted fish on it, and sprinkle pepper, cumin and oil evenly on both sides of the fish. Bake in the oven for 35 minutes (turning the side once), take out and sprinkle with chopped green onion, and the delicious grilled skinned fish will be ready.

Method 2 of skinning fish:

First, wash it with salt and ginger 10 minute.

Pour the oil into the pot, and the oil is the same as the usual amount of cooking; Fry the submerged skinned fish and take it out.

Then put sugar in the oil in an oil pan (3-4 tablespoons), and slowly stir until the sugar melts and foams (the sugar mainly plays a coloring role at this time);

Add onion, ginger and garlic, fry until yellow, then add soy sauce and cooking wine, a little salt and water (boiled water), add the fried skinned fish, add some lobster sauce and burn it together. After the fire boils, slow down the fire.

Add salt when it's almost ripe,

Then collect the soup (that is, use the fire for a few minutes to leave a small amount of soup)

Put monosodium glutamate in the pan.

Method 3 of peeling fish with lemon-flavored tomato juice:

Materials:

Three strips of skinned fish, garlic, shredded ginger, cooking wine, pepper, salt, lemon and tomato sauce.

Making:

1. Wash the skinned fish and cross the fish.

2. Take a large bowl, add the skinned fish, add appropriate amount of salt, pepper, cooking wine (a little), garlic and shredded ginger, stir it evenly with chopsticks and marinate for 30 minutes.

3. pat the surface of the skinned fish with starch evenly, fry it in oil pan until golden brown, and remove it for later use.

4. Add a little oil to another pot. When the oil temperature reaches 30-40%, add two tablespoons of tomato sauce and one spoonful of sugar, and stir well on low heat.

5. Pour in the skinned fish and stir fry until it is evenly wrapped in tomato juice, squeeze in a little lemon juice, sprinkle a little chicken essence and stir fry evenly, turn off the fire and serve.

Tips:

This dish is salty, delicious, sweet and sour, appetizing, crisp and tender, and the most important thing is to ignore the fishbone.