1. How to make delicious frozen fish

(1) Beer-cooked fish:

Heat the oil in the pan, put the fish when the oil is hot, and use slow or medium heat. Fry the fish alternately until golden brown, place on a plate and set aside. Heat oil in a pan, sauté scallions, garlic slices or minced garlic, ginger slices, etc. until fragrant. Add appropriate amount of water, seasoning bean paste, cooking wine, dark soy sauce, vinegar, and sugar to make a juice. Put the fish in and simmer for about ten minutes. Usually the longer the simmering time is, after the fish is cooked, just add raw onions, coriander, etc.

(2) Fried fish

Ingredients: appropriate amount of vinegar, appropriate amount of salt, appropriate amount of soy sauce. Wash the fish and use a knife to make three or four small slits on both sides of the fish to marinate the fish to enhance the flavor. After marinating for fifteen minutes, roll the fish in the noodles for a few times and fry it in the pan. Finally, fry it and put it on a plate.

(3) Spicy and sour fish

Put oil in the pot, fry the fish until the skin is tight, remove it, put the fish into a plate, put it in a steamer to steam out the juice, take it out and set it aside . Chop green chili pepper and soaked red chili pepper; put oil in the pot, add watercress and minced soaked chili pepper, minced green chili pepper and stir-fry until fragrant. Stir-fry ginger and minced garlic until fragrant. Add the soup and bring to a boil. Add salt, soy sauce, vinegar, and soaked chili pepper. Shred green vegetables, add wet starch to reduce juice and bright oil, add chicken essence, sprinkle with chopped green onion, pour the juice into the fish plate and serve.

2. How to defrost frozen fish quickly

Place the frozen fish in clean water, room temperature water, not hot water, just enough to cover all the fish. This is the simplest, but the defrosting speed is relatively slow. Adding enough water to the frozen fish and then adding an appropriate amount of salt can also speed up the thawing process.