1 flower, 1 pickled cabbage and tofu, 1 egg, 3-5 pickled peppers, 2 dried red peppers and 2 coriander.

A. Marinated fish seasoning: salt 1/4 teaspoon, a little white pepper, cooking wine 1 teaspoon, egg white 1/2, dry flour (starch) 1 teaspoon, and a little cooking oil.

B. Soup seasoning: white vinegar 1 tablespoon, a little white pepper.

C. Sauce seasoning: appropriate amount of edible oil and 3-5 drops of sesame oil.

working methods

1. Whole fish slicing and fillet slicing: Silver carp 1 is slaughtered by the store, washed with clear water when going home, including tearing off the black film in the belly of the fish, taken out and put in the refrigerator for 30 minutes, and placed on the chopping board (fish bought in the morning and put in the refrigerator at night).

2. Hold the knife in your right hand, tilt the knife outward at an angle of 45 degrees, gently scrape it from the place near the head of the fish to the tail, scrape off the black mucus on the front and back of the fish, and then rinse it with clear water.

3. Hold the fish head with the left hand and the knife with the right hand, and make a deep cut on the back of the fish's front fin with the knife to the position of the middle bone.

When you gently break the crack with your hand, you will see a white spot similar to the thread end. This is a fishing line.

5. Press the white spot gently with the thumb and forefinger of the left hand, hold the knife in the right hand, pat the fish gently with the back of the knife, and slowly and gently pull out the fishing line with the left hand.

6. The fishing line is pulled out

7. There are fishing lines on both sides of the fish. Turn the fish over, hold the fish head in the left hand and the knife in the right hand, and make a deep cut on the back of the fish's front fin with the knife until it reaches the position of the middle bone. You will see a white dot similar to a thread. This is a fishing line.

8. Press the white spot gently with the thumb and forefinger of the left hand, hold the knife in the right hand, pat the fish gently with the back of the knife, and slowly and gently pull out the fishing line with the left hand.

9. Another suspicious line was pulled out.

10. Hold the fish head with the left hand and the knife with the right hand, and put the knife at the position where the back of the fish's front fin has just been scratched.

1 1. Cut the fish head hard.

12. Press the upper part of the fish with the left hand, hold the knife with the right hand near the main bone of the fish, and cut the knife vertically to the main bone of the fish and stop.

13. Press the upper part of the fish body with the left hand, hold the knife with the right hand, make the back of the knife parallel to the fish body, and move the knife to the left hand direction.

14. Fish belly and fish bones are separated.

15. Turn the fish over, press the upper part of the fish with your left hand, hold the knife with your right hand at the position where the fish tail is close to the fish main bone, and cut the knife vertically to the fish main bone and stop.

16. Press the upper part of the fish body with the left hand, hold the knife with the right hand to make the back of the knife parallel to the fish body, and move the knife to the left hand direction, and the other fish bone will separate.

17. Take a fish belly, with the back of the knife parallel to the fish belly and the blade facing the fish belly.

18. Hold the fish belly with your left hand and gently move the knife to the left hand position with your right hand.

19. The abdomen and back of fish are separated.

20. Take the fish back part, press the left hand on an edge of the fish back part, hold the knife with the right hand parallel to the fish back, and gently move the knife toward the left hand until the fish skin is cut, but don't cut it.

2 1. A cut fish is hinged to the whole fish.

22. Press the left hand on the cut fish, hold the knife with the right hand, and form a parallel line with the fish's back. Gently move the knife with the blade facing the left hand until the knife cuts the fish skin.

23. Repeat steps 20 ~ 22, and the whole fish back part will be cut into hinged fillets.

24. Press the left hand on the fishtail, and cut the fishbone into sections with the right hand to separate the fishbone from the fishtail.

In this way, the whole fish is divided into five parts: head, bone, belly, fillet and tail.

26. Marinating method of fish fillets: Put the sliced fish fillets on a plate and add 1/4 teaspoons of salt.

27. Add a little white pepper.

28. Add 1 teaspoon of cooking wine.

29. Grasp and mix the fillets and seasonings evenly by hand to make the fillets sticky.

30. Separate the egg white from the egg yolk and pour in 1/2 half egg white.

3 1. Grasp the egg white and fish fillets evenly by hand, so that the fish fillets can fully absorb the egg white liquid.

32. Add 1 teaspoon of dry starch, and mix the starch with the fillets evenly by hand.

33. Pour in a small amount of cooking oil, mix the cooking oil and fish fillets evenly by hand, and set aside for 20 minutes.

Fried fishbone and boiled fish soup;

1. Heat a proper amount of cooking oil in the pot, and put the cut fishbone in the pot (this step can put the fish head and tail together, but there are too many people at home for me to finish).

2. Stir fry the fish bones with a shovel for 2 ~ 3 minutes, and stir fry the fish bones thoroughly.

3. Add 3 slices of ginger.

4. Sauerkraut is sliced like fish fillets.

5. Add half sauerkraut.

6. Stir fry with a shovel until fragrant.

7. Pour hot boiled water into the pot, and don't touch the surface of the fishbone.

8. Cook over high fire until the water boils, and skim off the floating foam on the surface with a spoon.

9. Continue to cook until the fish soup is milky white.

Processing technology of stewed tofu with pickled fish;

1. Heat a proper amount of cooking oil in a wok, and add ginger slices and garlic slices.

2. Add the remaining half of sauerkraut.

3. Cut pickled peppers into small dices and put them in the oil pan.

4. Stir fry with a shovel until spicy.

5. Pour the cooked fish soup and fish bones into the pot and cook for 10 minutes.

6. Remove fishbone and sauerkraut with a colander.

7. Sauerkraut and fishbone are put in the casserole.

8. Continue to cook the remaining fish soup in the wok, add the marinated fish fillets, and immediately spread the sashimi with chopsticks.

9. Cut tofu into pieces and put it in fish soup.

10. The soup in the fire pot boils again and the fish fillets turn white.

1 1. Add 1 tablespoon white vinegar and appropriate amount of white pepper to taste.

12. Slowly pour the fillets, tofu and fish soup into the casserole with fish bones.

13. put a proper amount of cooking oil into the wok, stir-fry the dried red pepper to smell, and pour in 3 ~ 5 drops of sesame oil.

14. Pour the hot oil into the casserole, wash the coriander, cut it into pieces and put it into the casserole.

15. Sprinkle a small amount of cooked white sesame seeds.

skill

1. Choice of fish: It is best to choose fresh grass carp to make pickled fish. Generally, grass carp weighing 2-3 kg has the best meat quality.

2. Analysis of the first step of fresh fish treatment: When buying, you can ask the store to kill the fish. When cleaning the bought fresh fish, you must clean the black film on the fish abdominal wall. Because this layer of black inner membrane in the belly of fish, the scientific name is "peritoneal visceral layer", which exists between the abdominal wall and internal organs of fish and plays a role in lubricating and protecting internal organs. Because this membrane of fish is differentiated from its gonad tissue, and the fat content in the membrane is high, it has a strange fishy smell.

3. Treatment of fresh fish Part II Analysis: Buy fresh fish and put it in the refrigerator for a period of time before eating. Because the nerve endings of the fresh fish just bought are not completely dead, the fish is still in a state of tension, the protein of the fish is not completely decomposed, the taste is not delicious enough, and the nutrients are not sufficient. After being left for a period of time, the fish will transition from a stiff state to a late stiff state, and the fish will change from a tense state to a relaxed state, so that the fish protein can be fully decomposed. In addition, refrigeration can also inhibit the production of parasites and bacteria, and it is more hygienic to eat.

4. Analysis of the third step of fresh fish treatment: There are several ways to divide the whole fish, and this is just one of them. Be careful not to hurt your hand when you divide the fish.

5. Analysis of the fourth step of fresh fish treatment: When cutting the fillets with a knife, the thickness of the fillets should be appropriate. If it is too thin, the fish will loosen easily. If it is too thick, it will affect the taste and the fish will be loose easily.

6. Analysis of the fifth step of fresh fish treatment: When pickling fish fillets, the strength of grasping the fish fillets by hand should be even, and don't use too much force, otherwise the fish fillets will be easily broken in the process of grasping. Adding raw flour and cooking oil to fish fillets can ensure that the nutritional components of fish meat are not lost, lock the water contained in fish meat itself, and make fish meat more tender.

7. When making pickled fish, fry the fish bones thoroughly first, and then cook them with boiling water, so that the boiled pickled fish soup is easy to turn milky and delicious.

8. When cooking fish bones, add ginger slices to remove fishy smell, add half sauerkraut, and add some bottom flavor to the fish soup to make the soup fresher.

9. When making fish with pickled vegetables, stir-fry pickled vegetables, pickled peppers and ginger and garlic slices to make them spicy, and then add the cooked soup and fish bones to continue cooking, so that the flavor of the soup will be stronger.

10. Take out the fishbone and cook it in the fish fillets, because the fish fillets are fresh, tender and cooked quickly. When they are cooked together, they will be easily broken when they touch sharp fishbones.

1 1. After the fish fillets are cooked, loosen them with chopsticks immediately, otherwise the fish fillets will be pulled together during the cooking process and then loosened when the fish is cooked, and the fish will be easily broken.

12. Don't cook the fish fillets for too long, and don't turn the ingredients in the pot frequently. As long as the color turns white, don't move the pan, so the fillets can be shaped.

13. I like to add a little tofu to make fish with Chinese sauerkraut. Fish and tofu are more nutritious. In terms of nutrients, fish is an "intensive" nutrient, with protein content as high as 17.3%, and it is also rich in nutrients such as phosphorus, calcium, iron, fat and vitamin D. Tofu, as a kind of food for both medicine and food, has many functions, such as invigorating qi and tonifying deficiency, and its calcium content is also quite high. Studies have proved that the calcium content in tofu per100g is140mg-160mg. Secondly, the protein in fish and tofu is incomplete. Protein of tofu lacks abundant methionine and lysine in fish. Protein phenylalanine is less in fish, but more in tofu. The combination of the two can complement each other. Third, eating fish and tofu together can promote the absorption of calcium in tofu. Although tofu contains a lot of calcium, eating it alone is not conducive to human absorption. Vitamin D, which is rich in fish, has certain biological activity, which can increase the absorption rate of calcium by more than 20 times. It is good for children prone to rickets, women prone to osteoporosis and the elderly to eat more fish and tofu. In addition, fish contains more unsaturated fatty acids, and tofu protein contains a lot of soybean isoflavones, both of which have the function of lowering cholesterol. Eating together is very helpful for preventing and treating coronary heart disease and cerebral infarction.

14. The last step of pouring hot oil can make the whole dish full of flavor.