Braised fish

Fish, oil, broth, soy sauce, vinegar, salt

1. Wash the fish

2. Braised fish is cut vertically, and the fish is lumpy. Fry it in the oil pan first, and don't need too much oil.

3. Then season the stock in the pot, and then add the soy sauce.

4. When the water temperature in the pot rises, add a small amount of vinegar.

5. Generally, the burning time is about five minutes.

Pepper fillets

Ingredients:

Fish meat, Flammulina velutipes, dried pepper, pepper, salt, soy sauce, chicken essence, starch, eggs and shredded ginger

Practice:

1. Slice the fish, add salt, soy sauce, chicken essence, starch and an egg and mix well.

2. blanch Flammulina velutipes, take it out and put it in a soup bowl.

3. add clear soup, add salt, shredded ginger and chicken essence to taste. When the soup boils, add the marinated fish fillets. Nine-cooked soup is put into a soup bowl with Flammulina velutipes.

4. put the oil into the pot, add the dried pepper when it is slightly hot, stir-fry for a few times, then add the pepper and stir-fry for a few times.

sweet and sour hairtail

fresh hairtail, shallots, ginger, star anise, soy sauce, vinegar, sugar, cooking wine, refined salt and starch

1. After washing hairtail, cut it into 1cm sections and marinate it with salt for about 1 minutes.

2. Take a clean small bowl, pour in a proper amount of cooking wine, 1 tablespoon of soy sauce and 1 tablespoon of white sugar, and stir well. Pour in a proper amount of vinegar and salt as you like, and stir well.

3. Dip the hairtail section into dry starch.

4. add oil to the pan, add the oil to the hairtail section and fry it with low fire. when it is cooked, gently turn over the hairtail section and fry the other side until it is slightly yellow. set the hairtail section aside and add the onion section, ginger slices and star anise to stir fry until fragrant.

5. pour in the prepared sweet and sour juice, preferably without hairtail, and simmer for 1 minutes.

braised carp in adzuki bean

1 carp, 15g of soaked adzuki bean, 5 slices of oil, ginger, garlic slices, 1 onion knot, starch, aged vinegar, soy sauce, salt, cooking wine and chopped green onion

1. Wash the treated carp repeatedly, wash the blood and pat a little dry starch on the body.

2. put a proper amount of oil in the pot, heat it, put the fish in, and fry it slowly over low heat. instead of turning the fish with a shovel, you can shake the pot slightly until one side is set, turn the fish over with a shovel, and then fry the other side until both sides are golden. add onion, ginger and garlic and stir-fry until fragrant.

3. Sprinkle a little old vinegar along the edge of the pot, add clear water, and it is advisable to submerge the fish. Pour the soaked adzuki beans into the pot to change the fire.

4. Add a little soy sauce, and after the pot is boiled, skim off the floating foam with a spoon, then add a proper amount of cooking wine, simmer for 2-3 minutes, add salt to taste, sprinkle a little chopped green onion, and then serve.

Yellow croaker with scallion

Yellow croaker, scallion, ginger, salt, light soy sauce, cooking wine and aged vinegar

1. Clean the yellow croaker, cut it with a flower knife, and evenly sprinkle a little salt for pickling for half an hour.

2. Chop the scallion into pieces and slice the ginger.

3. Heat the oil pan, put the salted yellow croaker, fry on both sides until golden brown, add the ginger slices and shallots, and pour in soy sauce, cooking wine, aged vinegar and a small glass of water.

4. Simmer slowly on low heat until the water is almost dry. Take out the pan and put it on a plate. Sprinkle small shallots and red peppers for decoration.

roasted fish with garlic beer

5g of grass carp, 1 head of garlic, 25ml of beer, 1 tablespoon of cooking wine, a little onion ginger, 1 tsp of salt, 1/2 tsp of pepper, 1/2 tsp of sugar and 1/2 tsp of soy sauce

1. Clean the fish pieces and use salt, cooking wine, pepper and soy sauce. Wash and peel garlic.

2. pat a layer of powder on the surface of the marinated fish pieces.

3. Heat the oil in the pan, and fry the fish pieces until both sides are brown.

4. Stir-fry garlic in the remaining oil in the pot, pour in fish pieces, beer, soy sauce and sugar, bring to a boil over high fire, simmer until the soup is thick, and then turn to high fire to collect the juice, and then

fry croaker

croaker, pepper powder, salt, white pepper powder, cooking wine, beer, flour and corn starch

1.

2. The ratio of flour to corn starch is 2:1. Pour in beer and stir the batter until there are no particles.

3. Wrap the salted small yellow croaker with batter evenly.

4. fry the fish in the pot until both sides change color, and then fry it again until golden brown.

Spiced fish

One silver carp, two tablespoons of starch, about half a dozen fried peanuts, two tablespoons of cooked white sesame seeds, a small piece of ginger, one garlic, five chives, two tablespoons of lobster sauce, three tablespoons of cooking wine, two tablespoons of soy sauce, one tablespoon of vinegar, one tablespoon of white sugar, one or two red pepper, two tablespoons of pepper oil.

1. Wash the fish into pieces, marinate with salt and cooking wine for a few minutes, then add water and starch and mix well to taste. Chop fried peanuts into pieces, chop lobster sauce, and mince onion, garlic and ginger.

2. Heat the oil in the pan to 6% heat, then add the lobster sauce, Jiang Mo and minced garlic and stir-fry until fragrant.

3. put salt, monosodium glutamate, sugar, soy sauce, vinegar, fried ginger, garlic and lobster sauce, red pepper, pepper oil, sesame oil and fried peanuts into a large bowl, and mix well to make a sauce.

4. Put the oil in the pan on high fire and heat it to 4%. Add the fish fillets and stir-fry until cooked.

5. Take out the drained oil and put it into a bowl.

6. drizzle with sauce, then sprinkle with cooked sesame seeds and chopped onions.

fried fish

African crucian carp, green garlic, ginger slices and garlic. Wash the fish and add two garlic heads to the belly of the fish (the garlic heads should be patted open).

1. stir-fry the oil pan and add a little ginger and garlic.

2. after frying, put the cleaned fish into the pot. Be careful not to have too little oil, and the fire must be strong after the fish is put into the pot. Stir-fry until the fish skin is golden yellow, and there is a fragrance floating out.

3. Put the fish on one side of the pot, and you can see that there is still a little oil at the bottom of the pot. Pour the stem of the cleaned and cut green garlic into the pot and stir-fry it for a few times. Then put the fish and green garlic together, add salt, monosodium glutamate and some garlic, add a little soy sauce and stir-fry it for a few times, and then add water.

4. When the soup becomes thick, add a little green garlic and stir-fry, you can get out of the pot.

cod

cod, salt, white pepper and lemon

1. Peel cod and cut it into small pieces, and mix with salt, white pepper and lemon

2. Brush the fish pieces with butter, put them in the oven and bake them at 18 degrees Celsius for 2 minutes. After taking them out, bake them with open fire until they are golden brown.

sweet and sour fish

fish, cooking wine, salt, monosodium glutamate, pepper, oil, ketchup, white vinegar, sugar and starch

1. Season the cut fish with cooking wine and household seasonings (salt, monosodium glutamate and pepper), then rinse with water, and the fish still keeps its original flavor. Drain the water and fry it in an oil pan.

2. The amount of oil is relatively large, otherwise the fish will easily fry and fall apart. Then pour tomato sauce and white vinegar, sugar with a little salt and thicken juice on the fried fish.