Fish, there are fish every year. The Chinese people’s love for fish can be seen from the habits handed down, which is extraordinary.

Fish is a delicacy, and it is even more unusually delicious. Fish has low fat content but high protein content. For people who love beauty, it is a delicious food that does not want to lose weight but can still enjoy beauty.

There are many delicacies made with fish. Below, I recommend some of the most delicious fish I have ever tasted and share the deliciousness with you.

Ingredients for homemade pickled fish: grass carp (or mullet, carp), pickled cabbage, red pepper, Sichuan peppercorns, onions, ginger, garlic, green pepper, starch, egg white, salt. Method: 1. Remove the head from the fish, tilt the knife to remove the fish bones

, leaving the clean fish meat.

2. Rinse the fish with water and clean it. Angle the knife at 40 degrees and fillet the fish starting from the tail. The direction is so that the blade of the knife faces the tail and fillets are formed.

3. Fillet the fish fillets, rub them with a tablespoon of salt, and rinse with water until they become crystal clear fish fillets.

4. Marinate the fish fillets with salt, white pepper, one egg white, and three teaspoons of dry starch.

5. Mix evenly with your hands and marinate for 20 minutes.

6. Wash the fish heads and fish bones and set aside.

7. Blanch the sauerkraut, remove and set aside.

8. Cut the dry red pepper into small pieces, cut the green onions into large pieces, slice the ginger, and slice the garlic.

9. Put oil in the pot and sauté the onion, ginger and garlic.

10. Add the fish head, fish tail, fish bones and fry the skin until it changes color.

11. Add the sauerkraut and continue frying for a minute or two.

12. Add enough boiling water, bring to a boil over high heat, and cook over medium heat for 20 minutes until the fish soup turns white.

Add salt to taste.

13. Take out the fish heads, sauerkraut, etc., and spread them on the bottom of the basin.

14. Bring the fish soup to a boil over high heat and add the fish fillets little by little.

15. Remove fish fillets 7.8 when mature, place them on top of a basin, and pour in fish soup.

16. Put oil in the pot, add Sichuan peppercorns and chili peppers to the cold oil, and cook over low heat until the chili peppers become shiny and crispy.

17. Take out the Sichuan peppercorns and chili peppers and put them on the fish fillets. Sprinkle the green peppers on the fish fillets. Heat the oil over high heat until it smokes, then pour it on the fish fillets.

Ingredients for chopped pepper fish head: fish head, red pepper, red oil, ginger, green onion, salt, MSG Method 1. Wash the fish head and cut it in half, connect the back of the fish head, soak the red pepper and chop it, chop the green onion,

Chop the ginger into pieces and chop half the garlic into fine pieces.

2. Then put the fish head in a bowl and apply oil.

3. Sprinkle chopped pepper, minced ginger, salt, black bean, and cooking wine on the fish head.

4. After adding water to the pot and boiling, put the fish head and bowl into the pot and steam until cooked (about 10 minutes).

5. Spread minced garlic and green onions on the fish head and steam for another minute.

6. After taking out the bowl from the pot, put the wok on the fire and heat the oil until it is 100% hot, scoop it up and pour it on the fish head.

Ingredients for green pepper fish: grass carp, green Sichuan peppercorns, Chaotian pepper, chili oil, wild mountain pepper, fungus, maggi fresh, monosodium glutamate, chicken essence, oil consumption, Sichuan peppercorns, pepper, onion, ginger, garlic, sesame oil Method 1. After rough processing of the main ingredients,

Blade, code and starch; 2. Saute Chaotian pepper until fragrant, add wild pepper and chop into pieces; 3. Heat the pot, add a little oil, stir-fry Sichuan peppercorns, take them out, add ginger and simmer until fragrant, then add green pepper and sesame oil

, Maggi Xian, salt, MSG, pepper, red oil, stir-fry and set aside; 4. Heat the original pot, add the seeds, stir-fry, add a few chili seeds, season with fresh soup, add the fungus and cook for a while, drain and put in

At the bottom of the plate, add freshly cooked boiled rice, pour it into the plate, and pour in the chili flakes; 5. Stir-fry the green peppercorns until fragrant and pour on top.