Method 1

1. Kill the fish, wash it, chop off the head and tail, slice it into fillets, and chop the remaining fish chops into several pieces. Grab the fish fillets evenly with a little salt, cooking wine, cornstarch and a protein, and marinate for 15 minutes (the head, tail and fish chops are placed in a separate dish and marinated in the same way)

2. Boil a small pot of water, wash the bean sprouts, blanch them in boiling water, fish them into a large pot, sprinkle a little salt according to personal taste, and set aside

3. Add three times the usual cooking in a clean wok. Add the head, tail and fish chops, turn to high heat, stir well, add cooking wine, soy sauce, pepper and sugar, stir fry for a while, add some hot water, and season with salt and monosodium glutamate. When the water boils, keep the fire, put the fillets one by one, disperse them with chopsticks, and turn off the fire in 3~5 minutes. Pour the cooked fish and all the soup into the big pot containing bean sprouts just now

4. Take another clean pot and pour half a catty of oil (the specific amount of oil depends on the size of the prepared container, so when pouring into the big pot, all the fish and bean sprouts will be submerged, which can be visually checked). When the oil is hot, turn off the fire and let it dry first. Then add a lot of pepper and dried pepper, and slowly stir-fry the smell of pepper and pepper with low heat. Be careful that the fire is not too big, so as not to fry

5. When the color of pepper changes quickly, turn off the fire immediately and pour the oil in the pot and pepper into the big pot of fish.

Method 2

1. Chop off the fish head and divide it into two halves

2. Lay the fish flat and use a sharp knife to separate the two large pieces of fish from the fish steak

3. Continue to divide the two large pieces of fish into appropriate fish fillets

4. Divide the fish steak into three or four sections and put it with the fish head for later use

5. Put an egg white and a little salt in the fish fillet.

6. Pour a small bowl of salad oil, all pepper and pepper into the pot, and fry it slowly with small

boiled fish (2 pieces)

7. After the pepper changes color, scoop out half of the oil and pepper with a shovel for later use

8. Turn up the heat, add the garlic cloves and ginger slices, and then put the fish head. Add three or four bowls of boiling water

1. When the fish head soup boils to taste, put the fish fillets flat in the boiling soup

11. The fish fillets will be cooked quickly, and add appropriate amount of chicken essence, white pepper powder and salt and pepper powder before taking out the pot

12. Put the cooked soybean sprouts in the pot

13. Mix the fish fillets in a series of soup water.

Method 3

1. Remove the viscera and fish scales from the belly of the live fish, slice into pieces, add fine salt monosodium glutamate and mix well, and leave for half an hour

2. Cut the ginger into large pieces and pat the garlic cloves

3. Heat the cooking oil in a pot, turn off the fire, and add red pepper, ginger, garlic and pepper when the oil is hot

4.

Practice 4

Delicious China Food Network recipe Ingredients:

Fish tail, pepper, red pepper, bean sprouts and vermicelli

Practice:

1. Scale the fish tail, cut it into two pieces, take out the bones for later use, and then slice the fish fillet.

2. Pour an appropriate amount of oil into the pot, and the oil temperature does not need to be too high. Put the fish bones that have just been picked in, and fry them thoroughly on both sides. Put the fried fish bones in the pot and stew them to make a stock.

3. Sprinkle pepper, salt, cornmeal and yellow wine into the fish fillet and knead with your hands to make it more tasty.

4. Boil a pot of water, pour in the fish fillets after boiling, and turn the fish fillets slightly until they turn white, so you don't have to worry about the fish fillets being undercooked because they have to be scalded in oil.

5. Boil the vermicelli in the fish soup, pour in water and bean sprouts and cook for a while, so that these ingredients can fully absorb the delicious taste of the fish. Pour the cooked fish fillets and bean sprouts into a large plate before preparing for the next step.

6. pour oil into the pot, the oil must be plenty and have a certain oil temperature. fry the red pepper and pepper for a while until the fragrance overflows, and then pour it on the fish.

Method 5

The materials are as follows:

Raw materials: fish head, tofu, soybean sprouts, ginger, garlic, coriander, shallots, dried peppers, prickly ash, pepper and Pixian bean paste

Method:

Step 1. Cut the fish head into small pieces and wash it, and add cooking wine, salt and chicken essence. Add pepper and dried chili to stir-fry until fragrant, add Pixian bean paste and stir-fry until red oil is produced

Step 4. Add marinated fish pieces, stir-fry a few times, put them in a boiling pot, cook for 5 minutes, add tofu for 15 minutes, add salt to taste, and serve out. Spread parsley and shallots

Step 5. Add oil to the pot, heat the oil, add pepper and pepper, and pour it on the fish head after frying [2]

Method 6

Ingredients: 1. Scale and fin tail grass carp, 2.5 kg-3.5 kg (fat head fish can also be used for those who like fish heads); 2. A catty of soybean sprouts (copied with boiling water until they are eight ripe for use); 3. A small bag of mustard tuber; 4. Peel off two garlic heads and cut off the roots for later use (take two shots with a knife); 5. A peeled ginger slice (about 5mm square); 6. Appropriate amount of pepper and dried pepper; 7. A small bowl of salad oil;

Production: [3]1. Chop the fish head and divide it in half;

2. Lay the fish flat and use a sharp knife to separate the two large pieces of fish from the steak;

3. Continue to divide the two large fish slices into appropriate fillets;

4. Divide the fish chops into three or four sections and put them with the fish heads for later use;

5. Put an egg white, a little salt, dried starch and cooking wine into the fish fillet and mix well (it is best to grasp it by hand);

It's time to fire:

1. Pour a small bowl of salad oil, all pepper and pepper into the pot and fry it slowly with low fire;

2. After the pepper becomes discolored, scoop out half of the oil and pepper with a shovel for later use;

3. Turn up the fire, add the garlic cloves and ginger slices, and then discharge the fish head into the pot.

4. Stir-fry twice, pour in cooking wine for about one night, half spoon of salt, and add three or four bowls of boiling water;

5. When the fish head soup boils to taste, put the fish fillets flat in the boiling soup;

6. Fish fillets will be cooked quickly, and appropriate amount of chicken essence, white pepper powder and salt and pepper powder should be added before taking out;

Finally, the pot can be filled:

1. Be sure to use a big enough pot (you can also consider using electric hot pot) with the copied soybean sprouts and mustard tuber in it;

2. pour a series of fish fillet soup water into this basin;

3. finally, pour the pepper and oil from the half bowl on it.

Method 7

Ingredients: 1 grass carp

Accessories: 3g of soybean sprouts, 1 egg white

Seasoning: 2ml of soybean oil, proper amount of salt, 1 piece of ginger, 1 cloves of garlic, 15g of pepper, 1g of dried pepper, 1ml of cooking wine, 2g of starch and 3g of pixian beans. The shaved fish bones are cut into sections, and the fish heads are cut in half.

2. pour an egg white into the fish fillet, add salt, cooking wine and starch, and marinate for 2 minutes.

3. Slice ginger and garlic, chop some Pixian bean paste, and break dried pepper into small pieces.

4. Boil a pot of boiling water, put the bean sprouts in the frying pan, take them out and spread them on the bottom of the container for boiled fish.

5. Heat the pan, pour in the oil, add the pepper and fry slowly for about 2 minutes.

6. Add dried chili and bean paste and stir-fry until fragrant.

7. when the pepper changes color, remove half of the oil, pepper and pepper for later use.

8. Continue the fire, pour garlic slices and ginger into the pot and stir-fry until fragrant.

1. pour in the fish head, tail and bones, stir well, and heat the water.

11. after the water is boiled, put the fish fillets into the pot, gently stir them with chopsticks, and cook until the fish fillets change color until cooked, about 1-2 minutes. Don't wait too long, or the fish fillets will not be tender and rotten.

12. Pour the materials in the pot into the bowl with bean sprouts.

13. Heat half the oil and pepper in advance (without heating) and pour it into the fish fillet.

practice 8

materials:

1 mandarin fish (about 1g), 3g of soybean sprouts, 1 egg, 3g of pickled mustard tuber, 1 ginger, 1 cloves of garlic, 1/2 tablespoon of pepper, appropriate amount of starch, 2 dried peppers, and seasoning:

25g of cooking oil.

Practice:

1. Chop off the head of mandarin fish after slaughter, split it in half, separate the fish from the bones, slice the fish into pieces, chop the bones into sections,

2. Add egg white into the fish fillets, add salt, starch and cooking wine, and mix well,

3. Wash and pat the garlic cloves, and wash and slice the ginger; Blanch the bean sprouts in boiling water for a few minutes, and wash the peppers for later use.

4. Add all the oil to the wok, heat it, then add the pepper and pepper, and slow fry it. Remove pepper, pepper and half of the oil after the pepper becomes discolored.

5. Adjust the fire, add garlic cloves and ginger slices, and when the fish is fragrant, put the fish head and bones in the pot, stir-fry twice, add cooking wine and salt, add a proper amount of boiling water, and put the fish slices into the soup flat after boiling.

6. After the fish slices are cooked, add monosodium glutamate, white pepper and pepper.

characteristics:

spicy and attractive, appetizing with wine.

Chef knows everything:

Fish fillets should be even in thickness, and they should be cooked intermittently, which is not fresh and tender after a long time.