Main ingredients of West Lake vinegar fish: perch auxiliary materials: ginger seasoning: soy sauce, vinegar, cooking wine, sugar and pepper. Cooking method: 1. Split the perch in the middle, boil the water in the pot, put the fish in and cook for 2-3 minutes, then take it out for later use; 2. Add a little boiled fish soup to the pot, add cooking wine, soy sauce and sugar, add Jiang Mo, thicken the water starch, add vinegar and stir well, pour it on the fish and sprinkle a little pepper. Features: sweet and sour, refreshing, fresh and tender. Sweet and sour fish fillets materials: fish fillets, eggs, cooking wine, vinegar, salt, sugar, soy sauce, starch, onion and ginger. Cooking method: 1x fish fillets are added with salt and cooking wine, and then the egg liquid and starch are added for sizing. 2x pot of hot oil, deep-fried fish fillets, 3x bottom oil, stir-fried Jiang Mo, add soy sauce, appropriate amount of water, more sugar and chicken essence, add vinegar after boiling, thicken with water starch, add fried fish fillets, wrap them in sweet and sour sauce, and sprinkle with chopped green onion. Sweet and sour fish sticks Raw materials: 450g clean fish. Egg yolk 25 grams. 30g of starch, 200g of crude oil, 0g of onion10g, 0g of ginger10g, 0g of soy sauce10g of soup without vegetables100g, 65g of sugar and 40g of vinegar. Production method: 1x Wash the fish and cut into strips with a length of 4 cm and a uniform width of 1 cm. Use egg yolk and starch to make yolk paste for later use. Put raw oil in a 2x wok. When the fire is over 80% heat (about 200℃), dip the fish sticks in the yolk paste and fry it until it turns golden yellow. Take it out and drain the oil. Leave a small amount of oil in 3x wok, stir-fry with onion and Jiang Mo a few times after heating, add soy sauce, soup without vegetables and white sugar to boil, thicken with wet starch, cook with vinegar, pour the fried fish sticks into the wok, turn them evenly and serve in a plate. Features: golden color, overflowing fragrance, crisp outside and tender inside, sweet and mellow. Ingredients of soy sauce and vinegar fish: a fresh mandarin fish (about 800g). Accessories: spices, dried peppers, pepper water, and miso. Appropriate amount of soy sauce and vinegar: 1x Put mandarin fish into the soup fried with spices, soy sauce, vinegar, etc., simmer gently until the fish is cooked, and hook it out of the pot. 2x Heat oil and pour it on the fish to make it fragrant. Sweet and sour crispy fish material: one tail of fresh fish (traditionally used carp, Barracuda) Seasoning: 50g chopped green onion, 50g shredded red pepper, 50g shredded green onion, Jiang Mo10g, minced garlic10g, 25g soy sauce, 20g sugar, 5g vinegar10g cooking wine, 5g salt and wet starch/kloc. Kloc-0/00g), appropriate amount of wet starch: 1, after the fish is cleaned, drain the water, cut a knife diagonally on both sides of the fish (first cut vertically 1 cm deep, then cut horizontally 2 cm deep), marinate with pepper and a little salt, and adjust the seasoning into sweet and sour sauce for later use. 3. When lifting the fish tail, first fry the fish head in oil, then pour oil on the fish body, and then slowly put the fish into the oil pan when the starch is agglutinated. 5. When the fish is fried to golden brown, remove the oil and put it in the pan for later use. 6. Leave a little oil in the wok, add chopped green onion, Jiang Mo and minced garlic to saute, then pour in the prepared sauce, and pour it on the fish body after the sauce is concentrated. Sweet and sour carp production materials: main ingredient: one carp, and auxiliary materials: soy sauce, refined salt, vegetarian food, cooking wine, vinegar, sugar and wet starch. Practice: 1, cut two 3 cm mouths on the fish, and sprinkle the refined salt cooking wine into them for a little pickling. 2. Mix the above seasonings into thick juice. Sprinkle wet starch on the knife edge, fry in 70% hot oil until the skin becomes hard, dip and fry on low heat for three minutes, then fry on high heat until golden brown, remove and set the plate, and knead the fish by hand. 3. Put the onion, ginger and garlic into the pot and fry until fragrant, then pour in the right sauce. When foaming, use the boiling oil of fried fish to rush into the juice, stir-fry it and pour it on the fish quickly. Sweet and sour hairtail main ingredients: hairtail auxiliary materials: vinegar,100g, sugar175g, soy sauce, 10g of refined salt, 300g of soup without vegetables, a little of Jiang Mo, chopped green onion and minced garlic, 0/50g of wet starch and 0/750g of crude oil. Operation: 1. Take the fish inside, wash it, cut it into 6 cm long sections, sprinkle the refined salt into the fish, marinate it slightly, and evenly coat a layer of wet starch paste on the fish. 2. Pour the oil in a wok, heat it to 70%, and put the fish in an oil pan. At this time, it is necessary to hold the fish with a shovel until all the fish are golden yellow, and then take them out and put them into a plate. 3. Leave a little oil in the wok and heat it to 60%. Add onion, ginger, minced garlic, vinegar and soy sauce, add a little soup, add sugar, pour pepper oil on it, and stir well to get X sweet and sour fish shreds. Ingredients: grass carp1000g seasoning: onion15g, ginger10g. Salad oil100g Practice: 1x Wash the fresh fish, cut off the head and tail of the fish, and cut the clean meat into shreds; 2x shredded fish with salt, monosodium glutamate and water bean powder; 3x green onions are washed and shredded; Wash 4x lettuce and put it on the plate; 5x sugar, vinegar, salt, vegetarian meal, water bean powder and fresh soup are paired into a nourishing juice; Place a 6x pan on a strong fire. When the oil is heated to 30% to 40%, add the fish shreds and pull them cooked. 7x Add the fish head and fish tail, fry them and put them at both ends of the plate; Leave the bottom oil in the 8x pan, add shredded ginger and fish, cook the juice, spoon it on a plate, and put the shredded onion on it. Ingredients of sweet and sour fish steak: one catty of fish, grass carp or cod, flour, one egg, red pepper, soy sauce, vinegar, sugar, onion, ginger, garlic, ketchup and starch. Features: The fish is crispy outside and tender inside, slightly spicy in sweet and sour, which is a good dish for next meal. X Operation: 1x Cut the fish fillet into pieces, beat the eggs evenly, put oil in the pan and heat the fried fish chops. X Wrap the fish pieces in the egg paste, then put them in flour, shake off the excess powder, fry them in the oil pan until golden brown, take out the oil filter, and then put a plate x 2x to cut the red pepper into small pieces. Put ginger and garlic in the pot X. Add two spoonfuls of tomato sauce, 1 spoonful of soy sauce, 2 teaspoons of vinegar, 1 spoonful of sugar, and 3 spoonfuls of water, and boil together 1 teaspoon of starch and 1 spoonful of water to thicken the juice. Just sprinkle chopped green onion. X Sweet and sour crispy fish Ingredients: Spanish mackerel 700g Seasoning: ginger juice10g, spiced powder 2g, 25g of yellow soup, 75g of white sugar, 30g of soy sauce, vinegar 1 00g, rapeseed oil125g. Practice: 1x Cut the lower part of the fish jaw1knife (the blade length is 3cm), dig out gills and internal organs, wash it with clean water, and behead it. Put a 2x wok on a strong fire, add the cooked vegetable oil, heat it to 70%, put the fish fillets into the oil pan one by one, fry until brown, and take them out with a colander; 3x original wok, pour oil, add vinegar and sugar, put it on medium fire until the sugar dissolves, add fish fillets, lift the wok and turn it over a few times, then pour in the cooked vegetable oil, and fill in the characteristics: this dish is yellow and brown, crisp outside Marie Laure Gigon, fresh and dry, slightly sweet and sour. Sweet and sour fried yellow croaker production materials: main ingredients: small yellow croaker 300g, auxiliary materials: pea 20g. 20g of white sugar, 5g of salt, 5g of monosodium glutamate, 5g of starch (pea), 5g of white vinegar15g, 5g of spicy soy sauce, 60g of starch (pea), and 0g of crude oil100g. Practice: 1x Scale the yellow croaker, remove gills, gut and wash it. Heat a 2x wok, put the oil to 70% heat, add the yellow croaker and fry until the skin is crispy. When it is ripe, take it out and put it on a plate. Leave the bottom oil in the wok and heat it. Add the cyan soybean, diced bamboo shoots and diced mushrooms, add tomato sauce, spicy soy sauce, white vinegar, sugar and a little water to boil, thicken it with wet starch, pour some hot oil, and then pour the marinade on the fish. Features: Brown-red color, sweet and sour, crisp outside and tender inside.