Small fish are rich in nutrients, the meat is fresh and tender, and you don’t have to worry about fish bones.

Next, the editor has prepared 6 common ways to cook small fish for everyone.

Try making it when you have time ~ Ingredients for pan-fried whitebait: whitebait, flour, salt, cooking wine, white pepper.

Method: 1. Drain the washed whitebait, add salt, cooking wine and white pepper, mix well, and marinate for 10 minutes.

2. Add a small amount of flour and mix well so that each fish body is evenly coated with a thin layer of flour.

3. Add a thin layer of oil to the pan. When the oil is hot, spread the fish in the pan and fry slowly over low heat.

4. When the bottom side turns yellow, turn over and continue frying until the bottom side turns yellow and serve.

Ingredients for small fish pancake: 100g flour, 100g corn flour, 100g chickpea flour, 3g yeast powder, 3g baking powder, 220g water, 5 small seabass, garlic, 3 green onions, 2 slices of ginger

, 2 star anise, 2 spoons of sweet noodle sauce, vinegar, 10ml cooking wine, 2 spoons of soy sauce, salt, rock sugar.

Method: 1. Pour warm water into a basin, add various flours (add according to personal preference), yeast powder, and baking powder, and mix into a soft dough. Let it rest for 20 minutes.

2. Wash the small seabass, remove scales, disembowel it, and marinate in appropriate amount of cooking wine.

3. Heat the pan and pour oil, add the small seabass and fry until both sides are golden brown.

4. Heat up the oil in a double-ear iron pot, add onion, ginger, garlic and star anise, stir-fry until fragrant, add sweet noodle sauce, stir-fry until fragrant, add appropriate amount of soy sauce and stir-fry.

5. Add the fried small seabass, pour in water, add a little vinegar, Huadiao wine, salt, and rock sugar, and wipe away the moisture and oil stains on the edge of the pot with a cloth.

6. Take a small piece of dough, roll it into a round shape, put it on the edge of the pot, cover it, stew the fish over medium heat until the soup thickens, and turn off the heat.

Ingredients for sweet and sour braised fish: braised fish, garlic cloves, starch, brown sugar, balsamic vinegar, egg white, salt, dark soy sauce, light soy sauce, cooking wine, oil.

Method: 1. Clean the skinned fish and marinate it with salt, egg white and cooking wine for 20 minutes. Add dry starch, mix well, and wrap it in a thin layer.

2. Heat enough oil in the pot, add the skinned fish and fry until browned. Peel the garlic and mince it.

3. Leave the base oil in the pot, use sugar, vinegar, dark soy sauce, light soy sauce, cooking wine and a little water to make a sweet and sour sauce. Pour it into the pot and bring it to a boil. Pour in the fried skinned fish and stir it a few times to let the skinned fish cook.

Dip it fully into the soup. When the soup is almost dry, add minced garlic and stir-fry until the garlic aroma is released.

Spicy Diaozi Fish Ingredients: Diaozi Fish, red pepper, dried chili pepper, Sichuan peppercorns, garlic, ginger, white sesame seeds, salt, sugar, light soy sauce, dark soy sauce, oyster sauce, cooking wine, vinegar, stock.

Method: 1. Clean the Diaozi fish, drain the water, marinate with a small amount of salt, cooking wine, and pepper for 1 hour, and then air-dry the water.

2. Heat the oil in the pot, fry the Diaozi fish until cooked, cool slightly, fry again until completely crispy and golden brown on the surface, remove and drain the oil.

3. Stir-fry the Sichuan peppercorns and dried chili peppers over low heat until fragrant, take them out, add minced garlic, minced ginger, and red pepper rings and stir-fry until fragrant. Pour in the prepared sauce and stock and bring to a boil over high heat. Add the previously fragrant Sichuan peppercorns and dried chili peppers.

Cook until the sauce thickens.

4. Add some oyster sauce and the deep-fried dried Diaozi fish, stir-fry quickly, coat with the sauce, sprinkle in white sesame seeds and sesame oil and serve.

Ingredients for five-spice crispy fish: crucian carp, ginger, garlic, red pepper, five-spice powder.

Method: 1. Clean the crucian carp and drain the water from the fish; cut the ginger and garlic into thin slices.

2. Put more oil in the pot, and when the oil is 70% hot, fry the crucian carp over low heat until crispy.

3. Leave the remaining oil in the pot and sauté the ginger and garlic until fragrant, add the red pepper until raw, add the fried crispy fish and stir-fry, add an appropriate amount of salt and five-spice powder and mix well.

Ingredients for fried cuttlefish in sauce: 10 cuttlefish, 3 peppers, scallions, ginger, 4 spicy millets, 2 spoons of soybean paste, 2 spoons of oyster sauce, 2 spoons of light soy sauce, 2 spoons of cooking wine, half a spoon of salt, and half of water

bowl.

Method: 1. Cut green onions, hot peppers, and millet diagonally into horseshoe shapes, and cut ginger into shreds.

2. Put cold water into the pot, bring it to a boil, add a few slices of ginger into it, pour in the fish, blanch for a while, and take it out.

3. Pour oil into the pot. When 40% hot, add onion and ginger and stir-fry over low heat until fragrant. Add 2 tablespoons of soybean paste and 1 tablespoon of oyster sauce. Stir-fry over low heat. Add 2 tablespoons of cooking wine. Pour in half a bowl of water and 1 tablespoon of oyster sauce.

Light soy sauce, half a spoonful of salt, and add the previously blanched fish.

4. Bring to a boil, add chopped peppers and serve.