1, home-cooked braised fish pieces
Cut the fish into pieces and marinate with soy sauce, cooking wine and ginger for 20 minutes; 60% fried fish in a hot pot, and put a little salt after frying; Add garlic, ginger and millet pepper, then add rock sugar and onion; Put a little soy sauce and soy sauce in the water to avoid fish; Cover the pot and simmer for 10 minutes. When the water is only two-thirds, put the green pepper in it to stop growing. Add onion and chicken essence to collect juice, and then take it out of the pot.
2, home-cooked boiled fish
Wash the fish to remove the black film on the abdomen, remove the fishing line, cut the knife from the tail and slice the fish; Removing abdominal spines, fish fillets and fishbones; Grab the meat slices with pickled fish and cooking wine, blanch the vegetables with water and spread them to the bottom of the basin.
Stir-fry sesame oil and onion ginger in oil, add water and fish bones to boil; Take out the fishbone and spread it on the dish, boil it, slice it, and take it out of the pot after a minute or two; Put the dried peppers and prickly ash on the basin, take another pot, heat the oil until it starts to smoke, pour it on the basin, and then take it out.
3. Delicious crispy fried fish pieces
Wash the fish and cut it into small pieces. Adding ginger, onion, garlic, starch, allspice powder, cooking wine, soy sauce and proper amount of salt for curing; After adding all seasonings, grab them evenly and let them marinate for about fifteen minutes; Take the oil pan, mix the batter, and add a proper amount of water and a small amount of salt to the flour. The salt must be less, and the faint taste is enough. Mix well. Pick up the salted fish pieces with chopsticks, hang the batter and put them into the oil pan immediately.
Fry with medium and small fire, and gently stir the fish pieces with chopsticks. Observe the color of the fish pieces, and you can fish them out when they are almost cooked. Take it out, let it cool, reheat the oil pan, put the fish pieces in and fry them once, and then take them out of the pan when they turn golden yellow.
4. Fish with Chinese sauerkraut
Boneless fish fillets, pickled with salt and cooking wine, chopped sauerkraut, cleaned fishbone and drained for later use; Heat a wok, put oil, add onion and ginger and stir-fry until fragrant, add bean paste and sauerkraut; Add fish bones and continue to fry; After the fishbone changes color, add cold water, boil, and stew for 10 minutes to cook the taste of sauerkraut; Break up the marinated fish fillets; After the fish changes color, sprinkle with coriander.
5, fish head tofu soup
One grass carp, processed and cut into large pieces. Put the ginger slices in the hot oil pan, fry the fish pieces, dip them in the hot pan slightly, add water and cook for 10 minutes, and the fried fish soup will be milky white. Cut the ingredients according to your own taste, and add tofu and fish balls in turn two minutes before cooking. If you like spicy food, you can add one or two dried peppers and add salt and white pepper to the plate; Sprinkle some coriander, rich and tender fish soup and serve.
6. Boiled live fish
Cut the live grass carp and wash it; Slice pepper and green pepper, slice ginger and garlic, and wash perilla; Put oil in the hot pot, the oil smokes, and fry the fish on both sides; Add water, salt, and water just before the fish, cover the pot and cook over high fire.
After the water is boiled, add pepper and ginger slices, and continue to cook over high fire until the water turns milky white and slightly sticky; Add perilla, simmer perilla, add chopped green onion, cover and cook for half a minute, then take out the pot.
7. Smoked grass carp
Wash grass carp, remove the head, tail and bones in the middle, leaving the meat on both sides of the fish, and cut it into pieces to dry. Boil all seasonings in a pot and cool for later use. Put oil in the pan and fry the fish until golden on both sides. Marinate in cold seasoning15min and take out.
8. Stewed fish slices with tomatoes
Wash and dice tomatoes; Removing fishbone from grass carp and slicing; Slice onion and ginger. Onion+ginger slices+water, put on gloves and knead the liquid of onion and ginger by hand until the water becomes turbid and smells like onion and ginger. Add pepper, egg white, salt, onion and Jiang Shui to the fish fillet, then add starch and mix well. Let the fillet hang on a thin paddle and let it marinate for 10 minutes.
Add diced tomatoes to a hot pot, stir-fry until soft, add tomato sauce, sugar and salt to taste, and add appropriate amount of water to boil. Add fish fillets, stir fry gently, and try not to stick together. Cover and cook for two minutes, then add a little pepper and coriander.
9, fresh pepper fish
After the grass carp is slaughtered, it is marinated with salt monosodium glutamate and cooking wine for 30 minutes, cooked in a boiling pot with salt and onion ginger, and then taken out and put on a plate for later use. Heat oil in a clean pot, stir-fry green pepper, fresh millet pepper and green Vitex negundo, add a little fresh soup to boil, add salt, monosodium glutamate, chicken powder, rattan pepper oil and sesame oil, stir well, pour it on the fish and sprinkle some chopped green onion.
10 beer stewed grass carp
Grass carp is scaled, eviscerated, washed and crossed with knives on both sides of the fish. Wrap the fish in kitchen paper to absorb the water on the surface, then put the fish on a plate and evenly coat the surface with dry starch. Take out a bowl, add black pepper, onion, red pepper, salt, sugar, soy sauce and water and mix well.
Hot oil in the pot, when it is 40% to 50% hot, fry both sides of the fish with low fire. After frying, pour the ingredients prepared in the third step into the fish pot. After boiling over medium heat, put some ketchup on the fish. After about 5 minutes, pour in beer and stew for 10 minutes.