(1) sweet and sour fish Fish varieties available carp, grass carp, blackfish and so on. Sweet and sour fish is very concerned about knife skills, family to do sweet and sour fish only need to play deep knife, more open a few cuts can be, do not have to pay too much attention to knife work. Open the knife of the fish with cooking wine and household seasonings (salt, monosodium glutamate, pepper) seasoning, and then wash and rinse clean, the fish still maintains the flavor, the water will be drained, and then put into the frying pan deep-frying, until the frying crispy. The amount of oil used is quite large, otherwise the fish will easily fall apart. Then use ketchup and white vinegar, sugar with a little salt, thickening sauce, poured over the fried fish. A fragrant, red colored sweet and sour fish can be served. Sweet and sour fish flavor is characterized by sweet and sour, fish flavor is light, hook juice flavor, no longer have the original taste of fish. (2) braised fish generally available to braised fish varieties are more, such as carp, grass carp, crucian carp, tilapia, etc. can be. The slaughter of clean fish playing flower knife. The braised fish is cut vertically, and the fish is in the form of chunks. First fry in a frying pan, the oil in moderation does not have to be too much. Then flavor the pot with stock (chicken bone broth or pork rib broth) and add soy sauce. When the water in the pot warms up, add a small amount of vinegar (vinegar is very important and essential. It not only softens the fish bones, but also removes the fishy odor). Burning time is generally about five minutes. After burning, the pot stock has been concentrated only part of the juice, the color is deep red, because there is a stewing process, so the braised fish is more flavorful, strong taste. The taste of braised fish is characterized by tender and soft, strong flavor, suitable for any crowd. (3) Pickled Fish A famous dish in Sichuan cuisine. It is together with the soup, "boiled fish" is somewhat similar to it. General fish species with grass carp, grass carp, fat head and so on. Wash the fish, remove the bones, slice the fish, then mix the fish with salt and MSG, and then use corn starch to glaze the fish. Next, wash the sauerkraut. (Note: Sauerkraut is sold in large supermarkets). Put a small amount of oil in a pot, fry ginger and garlic, then put the sauerkraut to fry for a while, then add the stock. First, cook the sauerkraut for two minutes, season the flavor, and then put the fish into the pot, open the pot for two minutes that is cooked. Like to eat Sichuan hemp flavor friends can also put some pepper into it. (4) pepper fish fillets Ingredients: fish body meat (mackerel, grass carp, carp, only fish), enoki mushrooms (bamboo shoots) appropriate amount, dry pepper, pepper Method: 1, marinate fish fillets: the fish body, cut into thin slices, add salt, soy sauce, chicken broth, cornstarch and an egg and mix, marinate for 15-30 minutes. 2, make the base: blanch the enoki mushrooms (sliced green bamboo shoots), take them out and put them in a soup bowl (a basin if the fish is big). 3, hot fish: put the broth into the soup, add salt, ginger and chicken seasoning. When the soup boils, put in the marinated fish fillets. When the soup boils, add the marinated fish slices. When the fish slices are 90% cooked, add them to the soup bowl with the broth and the sliced mushrooms. 4, do seasoning: oil into the pot, slightly hot, add dry pepper, stir fry a few times (can not drag, otherwise dry pepper black, color is not good), then add pepper, also stir fry a few times (can not drag, otherwise pepper is very easy to become bitter, poor taste). 5, start the pot: pour the flavor into the fish fillets. Serve on the table. Characteristics: tender fish, melt in the mouth, and fragrant and numb and spicy! (5) bean crucian carp live crucian carp 2 (weighing about 600 grams), 30 grams of garlic, 50 grams of green onion, ginger, soy sauce, sugar, vinegar 10 grams, 25 grams of wine, 15 grams of wet starch, 2 grams of fine salt, Pixi County Bean Sauce 40 grams of broth 300 grams of cooked vegetable oil 500 grams (about 150 grams of oil consumption) production process 1, will be treated with a clean fish, gravel two knives on each side of the body of the fish (the depth of close to the fish bone), smeared with shaoxing wine, Splash with shaoxing wine, fine salt and marinate. 2, frying pan on a high flame, the oil to 70% hot, the fish slightly deep-fried. Pan left 75 grams of oil, put Danxian bean paste not, ginger, garlic fried until the oil was red, put the fish, broth, moved to a small fire, and then add soy sauce, sugar, fine salt, the fish cooked, served on a plate. 3, the original pot on a high flame, with wet starch hook fluorescence, dripping vinegar, sprinkle green onion, poured on the fish is complete. Note that must use fresh carp as raw materials. Cooking marinade should be thick, so that the fish stick well marinade and flavor. (6) tofu crucian carp Ingredients: 2 fresh crucian carp (about 400 grams), 200 grams of rapeseed oil, tofu 1 block, Pixian 100 grams of soybean, 50 grams of red chili powder, pepper 10 grams of pepper 5 grams of ginger 20 grams of garlic 10 grams of garlic 20 grams of monosodium glutamate 5 grams of refined salt, wine, water bean powder moderate. Production methods 1. crucian carp scaling killed clean, fish body on both sides of each diagonally dissected three knives, wipe a little salt to be used; PI County bean curd with a knife guillotine fine; ginger washed and cut into fingernail slices; garlic cut into small slices; garlic sapling washed and cut into segments. 2. tofu cut into 6 cm long, 3 cm wide, 1 cm thick rectangular, with boiling water for 5 minutes, move to a micro-fire to be used. 3. frying pan 50 grams of oil burned to 60% hot, under the crucian carp on both sides of the frying pan. Wash the frying pan under 150 grams of oil burned to fifty percent hot, under the Pixian soybean, ginger, garlic, pepper, paprika, red chili powder, South out of the red oil flavor, mixed with the soup and then into the fish, tofu, cooking wine, monosodium glutamate, garlic with the burned to taste. Fish with chopsticks out on a large nest plate, the pot under the water soybean meal thickening, and then tofu poured on the fish surface, sprinkle pepper powder can be served. Characteristics Fish meat is tender, tofu boiling tender and not rotten, spicy and fragrant. (7) light soybean tempeh steamed crucian carp Raw materials: light soybean tempeh 30 grams of crucian carp 200 grams of sugar 30 grams production: 1. will crucian carp clean, remove scales and internal organs, put into the steaming plate, in the crucian carp sprinkled with light soybean tempeh, cooking wine, sugar. 2. The fish will be placed on the braised fire steamed for 20 minutes into. Diet: 2 times a day, 100 grams each time, with meals. Efficacy: clearing away heat and detoxification, diuresis and swelling. (8) beer fish Raw materials: grass carp (about 600 grams) Seasonings: ginger, garlic, green onions, bean paste, red oil, anise, pepper, sesame seeds, monosodium glutamate, sugar, beer, soy sauce; Method: 1, grass carp killed, playing on the straight knife knife, cut into pieces, with soy sauce coloring, scallion and ginger marinade. Then fry with high temperature oil until crispy on the outside and tender on the inside; 2, under the clear oil and red oil sautéed ginger, garlic slices, add bean paste fried, and then under the peppercorns fried, and then poured into the beer, plus soup, sesame leaves, star anise, green onions and fried grass carp pieces, first properly seasoned, large fire boil with a small fire simmering for about fifteen minutes and then seasoned, up to the pot can be. Characteristics: strong beer flavor, grass carp salty, spicy, fragrant, with bean flavor. (9) scallion oil fresh chub Main Ingredients: chub (crucian carp is also good) Seasonings: salt, cooking wine, soy sauce, chicken essence, green onion and ginger, pepper, ginger, scallion, dried chili pepper, coriander leaves, sesame oil Method: 1, chub gutted and washed in the fish graver herringbone knife; 2, sit in a pot on the fire into the water, open the pot, add salt, soy sauce, chicken essence, cooking wine, pepper, ginger, scallion and cook for a while, put chub with a small fire to cook 10-15 minutes. Cook for 10-15 minutes on low heat, remove into a dish sprinkled with salt, green onion and ginger, chili pepper for use; 3, sit in a pot on the fire and pour in oil, oil temperature of 8 into the heat, into the green onion, ginger fried flavor, pick up green onion and ginger, the oil poured into the fish, sprinkled with cilantro can be eaten. Characteristics: fresh, salty and fragrant.