Kimchi red fish: Ingredients:

Fish, salt, cooking wine, ginger, green onions, pepper, vinegar, allspice, monosodium glutamate, sesame oil, chili powder, pepper powder, green onions , bamboo skewers each in appropriate amounts.

Method

(1) Slaughter the fish, scrape off the scales, remove the internal organs, clean it, put it in a basin, add salt, cooking wine, pepper, vinegar, wash and smash it of ginger, green onions, and evenly seasoned for 2 hours. Wash the green onions and cut into finely chopped green onions.

(2) Skewer the flavored fish with bamboo skewers, brush with sesame oil, place in a baking pan, bake in the oven over low heat until the skin is crispy, then brush with sesame oil and add pepper powder , MSG, chili powder, chopped green onion, then put it in the oven and bake it for 1 minute on low heat, take it out and serve.

Features

Crispy and delicious, spicy and fragrant. Ingredients:

4 fish, one green onion, one dried red pepper, appropriate amounts of ginger, salt, vinegar, sugar, soy sauce, pepper, and water starch

Method:

1. Remove the scales, gills and internal organs of the fish, wash and dry them

2. Cut the green onions into four large sections, mince the ginger and shred the peppers

3 . Add salad oil to the pot, heat it up, add fish and fry until crispy, take it out

4. Add scallions in the hot oil and fry for 30 seconds until browned on the outside, take it out and set aside

5. Leave some oil in the pot, add chili shreds and minced ginger and stir-fry until fragrant, then add appropriate amount of salt, soy sauce, vinegar, pepper, sugar, add fried fish and green onions, and add two cups of water

6. After boiling, simmer over low heat until the juice is reduced to one-third. Add water starch to thicken the pot. Ingredients: two fish, bean paste, pickled pepper, ginger paste, minced garlic, Chopped green onion, salt, cooking wine, sugar, vinegar, monosodium glutamate

Make a few cuts on the back and belly of the cleaned fish, season with salt and cooking wine, and fry in a 70% to 80% oil pan. Light yellow, take it out

Heat the oil in the pot, add the bean paste, soak the chili, minced garlic and minced ginger and stir-fry until the oil turns red, add the stock and bring to a boil Remove the dregs inside

Put the fish into the pot, add salt, sugar and vinegar, cook over medium heat for about 10 minutes, and remove the fish

Change the remaining soup in the pot to high heat, add chicken essence, vinegar, and Western starch to thicken it, sprinkle some chopped green onion, stir evenly, and pour it on the crucian carp.

Furong, red fish, fish, pepper, egg, green onion, cooked lean ham, ginger, wine, chicken broth, refined salt, chicken oil, MSG

1. Remove the scales, gills and internal organs of the fish, wash and cut diagonally Put the head and tail of the fish into a plate together with the fish body, add Shaoxing wine and chopped green onion and ginger, steam for 10 minutes, take it out, keep the head, tail and original soup intact, use a knife to remove the fish meat.

2. Beat the egg whites, add fish, chicken soup, fish stock, add refined salt, monosodium glutamate, and pepper and mix well. Put half into a soup bowl, steam until half cooked, take out the other half. Pour it on top, put it in a basket and steam it until it is cooked, which is the hibiscus red fish. Steam the fish head and tail at the same time.

3. Take out the hibiscus red fish and fish head and tail, place the two ends of the hibiscus red fish on the head and tail respectively, form a fish shape, sprinkle with minced ham, chopped green onion, pour in chicken oil and serve.

Red fish should not be steamed for a long time. The time limit is 10 minutes. If the steaming time is too long, the meat will become stiff and soft, difficult to separate, and the freshness will be lost.

Spicy crispy red fish and crucian carp, pickled in ginger, pickled green vegetables in soy sauce, red pepper, minced garlic, chopped green onion, wet starch, sour glutinous rice broth

Vinegar cooked vegetable oil

（ Cooking method)

1. Cut the fish body into 3 cuts on each side, drain the kimchi and cut it into 3.5cm long filaments, soak the red pepper and mince it, and cut the soaked ginger into pieces.

2. Place the wok over medium heat, heat the cooked vegetable oil until it is 60% hot, add the fish and fry until it turns yellow, take it out. Leave 50 grams of oil in the pot, add 5 grams of soaked red pepper, ginger, and chopped green onion. Stir-fry the glutinous rice juice until fragrant, then add the broth, and put the fish into the soup. After the soup boils, move to low heat, add pickled vegetables, cook for about 10 minutes (turn the fish over once in the middle), and put it on a plate.

Add vinegar and chopped green onion to the pot, use wet starch to form a thin gravy, and pour it over the fish.

(Key to craftsmanship)

1. When frying fish, the fire should not be too high and the oil should not be too much; the fish should be fried until it turns light yellow.

2. If the red fish is not very big, you should pay special attention to the heat when burning the fish, and the fire when burning the fish should not be too big.

3. The vegetable juice should be heavier than the oil, the gravy should be thin, and the color of the juice should not be dark. Use stems instead of leaves to pickle green vegetables.