Ingredients: small miscellaneous fish 500-1000g.

Ingredients: salt, sugar, monosodium glutamate, pepper (noodles), pepper (noodles), ginger (shredded), garlic (chopped), soy sauce, vinegar, cooking wine, edible oil (rapeseed oil, soybean oil, olive oil) and lobster sauce (50- 100g).

Production method:

1. Cut open the small miscellaneous fish, buckle the gills, scale them, and clean them (it is extremely troublesome for small fish to remove gills, so most people cut off their heads and throw them away. In fact, both fish head and brain marrow are extremely nutritious and calcareous, so the fish head must be kept in these two dishes. Add salt, pepper (noodles), ginger (shredded), soy sauce and cooking wine, marinate for 20-30 minutes, and then drain for later use. The "right amount" here is based on personal taste habits. If you are a fishing friend who likes Hunan and Sichuan peppers, you might as well prepare a little pepper, but don't put too much, so that the entrance doesn't feel spicy and the aftertaste is a little spicy. )

2. Pour the oil into the pan, and the fire will burn the oil until the small fish are put into the oil pan. When you can hear a slight water explosion, fry the small miscellaneous fish in batches with a small fire. Fry until the appearance is yellow and the water in the fish tissue is half dry.

Here's a trick: it's best to put fish of the same size in the oil pan at a time, so that they can be fished out at the same time when the fire is over. Otherwise, the bigger fish has not been fried, and the smaller fish has been fried. Fishermen in Wumu Reservoir fry small fish in their own way, without covering the noodles or touching the rice noodles until they are crispy. The fried fish makes people fully feel the pure fragrance of the fish itself, and its taste, taste and color make people appetite, which is also a rare delicacy.

3. Leave a little oil in the pot, add ginger (chopped) and garlic (chopped) and stir fry. Add lobster sauce, cooking wine, sugar, a little monosodium glutamate, four or five drops of vinegar, pepper, soy sauce and a little water to make juice. Add the fried small fish, dip each fish in the juice and simmer for about 2 minutes.

4. Put the braised fish in a container, cover it and steam it in a pressure cooker for more than 20 minutes.

The color of this dish is red sauce, and the smell of fish is mixed with the smell of seasonings such as lobster sauce, which is very fragrant. Delicious, chewy and unique in flavor. Fish bones, fish bones and fish heads can be eaten. Because the bone spur is brittle and rotten, it melts in the mouth, and children can eat it with confidence. Rich in protein and calcium, it is an excellent food for the elderly to supplement nutrition and children's growth and development.

The key to cooking this dish lies in the degree of frying. Frying for too long makes the taste hard; Too short a time will leave too much water, and the meat will be soft and chewy.

If there are fish eggs in the small fish's stomach, don't throw them away. Leave them in the fish's stomach. The lobster sauce tastes better.

Second, fish floss

Ingredients: small miscellaneous fish 1000-2000g.

Ingredients: salt, sugar, monosodium glutamate, pepper (noodles), pepper (noodles), cinnamon powder, ginger (chopped), garlic (chopped), soy sauce, vinegar, cooking wine and edible oil (rapeseed oil, soybean oil and olive oil are all acceptable).

Production method:

1. Cut the small miscellaneous fish into pieces, buckle their cheeks, scale them, and wash them for later use.

2. Put 20-30 grams of cooking oil into the pot, heat it, add ginger, garlic and pepper, and stir-fry until fragrant. Add water, salt, sugar, soy sauce, pepper, cinnamon powder and cooking wine, a small amount of monosodium glutamate and a spoonful of vinegar, then boil and pour into small fish to cook. Note: the water should just submerge the fish, and the salt should be just salty (the amount of salt used for cooking fish is reduced by half). Cook until the soup is dry.

3. Put the cooked fish in a container and steam it in a pressure cooker for 30 minutes. Cover the container when steaming to avoid steaming more soup.

4. Put 100g cooking oil into an iron pan, heat it and dip the whole pan with hot oil. Then stir-fry the steamed fish with low fire until most of the water evaporates, the fish becomes fluffy, and the fish bones, fish bones and fish heads become powder. This is the fish floss.

This dish is golden in color, with outstanding fish flavor and slightly sweet aftertaste. And it is nutritious, rich in protein and calcium.

The key to cooking this dish is not to put too much seasoning to highlight the original flavor of the fish. Especially enough soy sauce, otherwise the fish floss is brown, which not only affects the flavor, but also looks bad. Steam in the pressure cooker for enough time, otherwise the fish head will not be easily chopped.

The above two kinds of side dishes are not only nutritious, but also very suitable for matching red wine, white wine, beer and liqueur: they are also delicious with meals; It is also good as a snack when you have breakfast or watch TV, especially for the elderly and children.