A fish big enough can cook many delicious dishes, which is enough for entertaining two or three friends.

first, pickled fish head.

Chop the fish head and the lower jaw, divide it into two halves, add salt, cooking wine and shredded ginger, fully mix and marinate for half an hour. Chop a small bag of pickled peppers, mash half a head of garlic into minced garlic, and cut half an onion into filaments. Put the oil in the pan, and when it is 6% hot, pour in pickled peppers and scallions and garlic. Stir-fry with low heat until fragrant, and pour it on the marinated fish head together with the oil in the pan. Boil the water in the pot, steam it for about 1 minutes after the fire, and pour steamed fish and soy sauce on it before taking out the pot.

second, cold fish skin.

Slice the fish skin obliquely with a knife, clean it and cut it into filaments. Add a spoonful of cooking wine to the boiling pot, boil it, pour in the fish skin, blanch for more than ten seconds, then take it out quickly and let it cool after soaking. Put sugar, balsamic vinegar, light soy sauce, soy sauce, millet spicy and minced garlic in a bowl and stir well. Take out the fish skin, put it in a plate, pour in the juice, and stir it evenly.

third, sweet and sour fish slices.

the fish in the middle section is picked off along the fish bones, cut into thick slices with an oblique knife, and marinated with cooking wine, salt and black pepper for half an hour. The fish is coated with starch, fried in a hot oil pan and fished out. Heat a little base oil in the pot, stir-fry shallots, ginger and garlic, then add fish, add balsamic vinegar, sugar, tomato sauce, salt, water and a spoonful of starch, and stew for half an hour until the soup becomes thick and red.

4. Braised fish tail.

The rear part of the fish and the tail part are separated from each other in the middle and spread out in a fan shape, and several cuts are made on it with a knife. Spread a thin layer of starch on the fish tail, fry it in the oil pan and take it out. Saute shallots, ginger and garlic in the bottom oil of the pot, add fish tail, add light soy sauce, dark soy sauce, oyster sauce, cooking wine, salt, sugar and a spoonful of water, stew for more than ten minutes, and finally turn on the fire to collect juice.

The remaining fish bones and fish offal can be boiled in soup, so that one fish can make multiple dishes with good color, flavor and taste, which will make you eat enough fish feast.