Raw materials:

2 fish head, mushroom asparagus 50 grams each, tofu 100 grams

Methods of production:

first fish head fried; then add a little soybean flap, onion and ginger, garlic, plus soup boiled and fished out of the dregs, put mushrooms, asparagus slices, tofu, soy sauce, salt, monosodium glutamate, pepper, cooking wine, fish head cooked after the release of the vermicelli, the soup is boiled. Soup open thickening sprinkle green garlic is ready

Spicy tofu fish

[Ingredients]

Live swimming crucian carp (tilapia, a little more than a pound each), slippery bean curd, "Lion House spicy perfumed fish" seasoning (180 grams per bag), green onions, ginger, a number of garlic, salt, sugar, soy sauce, and so on.

[Practice]

1. Make one or two cuts on each side of the fish (for flavor). Cut some green onion knots, ginger and garlic slices.

2. Heat vegetable oil in a pot (you don't need a lot of oil, but at least enough to sauté the seasonings), add the ginger slices, garlic slices, and the spicy perfumed fish seasoning (you'll need ? to 3/4 packet of the seasoning if you're making a single fish with two boxes of tofu, or a packet to 1 ? packets of the seasoning if you're making two fish with four boxes of tofu).

3. Slightly stir fry ginger, garlic and seasonings, stir fry flavor (but do not stir fry too long to the seasonings burnt), put the fish into both sides of the frying a little, add the "broth". You can use pork bone broth or chicken broth (chiken broth) cans, really do not have the water is also fine.

4. the fish and soup boil, add tofu, soup should be more than enough to drown fish and tofu, and then add the right amount of salt, soy sauce and sugar, high heat boil after small to medium heat and then boil for about 20 minutes (to the back of the soup you can taste and then according to their own feelings adjusted to the salty, sweet and spicy), and then sprinkled with green onions in the last minute, a pot of steaming hot color and red hot spicy tofu fish is made.

Sichuan flavor bean fish

[Materials]

"Lion House spicy perfumed fish" seasoning (half a packet), Pixian bean, Hanyuan peppercorns, wine (no wine available wine), salt, sugar, soy sauce, and so on.

[Practice]

1. fish body spend a few cuts.

2. In a frying pan, fry the above seasonings (except wine, salt, sugar, soy sauce, etc.), and then fry the fish in it for a little while (or not, be careful to control the heat so as not to fry the seasonings and the fish).

3. Add water (over the fish, but not too much), wine, salt, sugar, soy sauce, etc., and bring to a boil, then cook over low heat for about 10 minutes. Add chopped green onion and and a very small amount of balsamic vinegar before serving.

Sichuan tofu fish practice Ingredients:

Fish, pickled ginger, tofu, sour pickled chili peppers, peppercorns, green onions, garlic, and other seasonings

Practice:

1, the first will be the fish to remove the phosphorus, to remove the head and the inner tent, cut into thin slices (can not be cut into the foam, oh)

2, use the pot of water to cook into the water, the fish will be slices of water to cook, watch out for fire, not too much to cook, and not too much to cook. Pay attention to the fire, not too cooked (to maintain the fresh flavor of the fish), remove the foam, fish up.

3, will be cut into slices of tofu, note that the quality of the tofu must be better, or tofu are broken, into the boiling water can be cooked hot.

4, put the tofu under, fish slices on top of the tofu. Then now to do seasoning (this is the most important Oh)

5, acid ginger sliced shape, garlic with a knife pressed into a flat shape, can not be a piece of the whole, so that the taste out, and can not be cut into granules, so that the distribution of the bowl, affecting the whole dish.

6, pickled chili pepper is the kind of small morning glory, only catch with, do not have to cut. Onion cut into a section of a section. Pepper put a little .

7, now start to do the seasoning, pour the oil into the pot, seven copies of the way, can not put the first garlic and ginger, if the first under the words, the oil will fry them into a charred, will turn black. First under the dry pepper, pay attention to the fire Oh, and then under the bubble chili, and then acid bubble ginger, garlic, and then other seasonings finally under the onion

8, seasoning is done, dripping on top of the fish, and finally this tofu fish (where we called) finally done Boiled fish Ingredients: oil, soybean oil, cucumber, soybean sprouts, garlic cloves, ginger, live grass carp, large red hot chili pepper (be sure to red, Oh), pepper grains

Practice:

Practice:

To make the oil, the oil is used to make the fish, and then the oil is used to make the fish. p>Practice:

1, the live fish removed from the fish belly viscera and scales (do not head), sliced into slices, add fine salt and monosodium glutamate mix, set aside for half an hour

2, ginger cut into large pieces, garlic cloves patted (can not be crushed), the cucumber cut into strips

3, will be the soybean oil in the pot to burn hot, turn off the heat, the oil in the heat, add the red hot chili peppers, ginger, garlic, peppercorns

4, a pot with a Several red chili pepper water boiling, add cucumber, bean sprouts, while a piece of fish slices into the boiling water, fish slices float to the surface after turning off the fire, this time the fish slices are tender.

5, will have done a good job of chili oil and then hot and poured into this pot, it is good

Tofu fish practice

Not tofu and fish together is to make the fish and tofu as tender.

Fresh chili peppers (more spicy green and red 2 two each), cilantro small onions 50 grams each, cooking wine, ginger, garlic, chicken essence moderate, grass carp or carp 2 pounds or less one.

The fish washed and cut across the knife every centimeter a knife cut through but can not be cut off, and then add wine, salt, ginger, code taste for half an hour, according to their own tastes to decide to add the weight of the seasoning standby.

Chili, coriander, small onion grain, pot of oil 30 grams or so, 8 into the heat, under the chili, garlic, pepper, ginger, stir fry flavor, add 100 grams of green water, small fire to cook out the spicy flavor, start the pot standby. Add 3000g of water and 10g of oil, bring to a boil, put the fish down to cook. After the water boils for 4 minutes, remove from the pot, put it on a fish plate, surrounded by parsley and green onions, and pour the sauce over the fish. This dish is more fragrant, the taste is relatively light, very appetizing.

Ma Po Tofu Fish~

Main ingredient: one carp

Ingredients: minced pork