There are many types of fish, and there are countless types of fish that can be eaten by people. There are many ways to eat each type of fish. Mastering more methods of cooking fish can give your family a suitable change of taste. . A family guide to cooking fish_The manual cooking of fish is very particular. From the knife skills of chopping the fish to every step of preparing the fish, only the right fishy smell can be removed and the delicious taste of the fish can be released.

1. Pickled fish

Ingredients: 1 grass carp, 1 small handful of pickled cabbage, egg white, wild pepper, oil, salt, 2 grams of chicken essence, 5 grams of ginger, 5 grams of garlic grams, cooking wine, starch, 2 grams of sugar, coriander, pepper, chopped pepper

Method:

1. Chop the fish head and bones into pieces, and cut the fish meat into diagonal slices For the fish fillets, add salt, cooking wine, starch and a little egg white respectively, mix well and marinate for about 10 minutes.

2. Wash the sauerkraut, squeeze out the water with your hands, and cut into pieces; mince ginger, garlic, soaked wild mountain pepper, and millet pepper.

3. Heat oil in a hot pan, add minced ginger and garlic, soaked minced wild mountain pepper, diced millet and pepper and stir-fry until fragrant, add sauerkraut and stir-fry, then add enough boiling water and bring to a boil over high heat.

4. Add the fish heads and fish bones and bring to a boil again, turn to medium-low heat, add salt, sugar and pepper to taste, add 2 tablespoons of pepper water and cook for about 15 minutes.

5. Put the marinated fish fillets into the soup, use chopsticks to spread them after they solidify slightly, wait for the fish fillets to cook until they change color, add chicken essence to enhance the flavor, then take them out, pour a little hot oil, and sprinkle Just cilantro.

2. Squirrel Mandarin Fish

Ingredients: 200 grams of mandarin fish, 2 grams of cooking wine, 10 grams of pine nuts, a little pepper, 10 grams of tomato paste, 500 grams of vegetable oil, 40 grams of wet starch grams, an appropriate amount of salt, and 15 grams of vinegar

Method:

1. Remove the scales, gills, fins, and internal organs of the mandarin fish, remove the leather coat on the head, wash it, and cut the fish The head was chopped off, spread out, and flattened.

2. Use a knife to cut off the fish bones on the back of the fish (do not cut the belly of the fish), leaving about 1 inch of backbone at the tail.

3. After deboning the mandarin fish, spread it skin side down, and cut it into strips with a diagonal knife. The knife should be as deep as 4/5 of the meat. Do not cut through the skin and make an opening at the tail. , pull the tail out of the knife edge.

4. Sprinkle the fish body with salt, pepper, cooking wine, and wet starch (a little) and coat evenly.

5. Heat the wok, pour in vegetable oil after it is hot, and heat the oil to 70%. Dip the mandarin fish in a little starch and fry it in the oil pan for a few minutes.

6. Dip the fish head in starch, fry it in a pan until golden brown, take it out, place the fish head side up on the fish plate, and put the fish on it. head.

7. Put the pine nuts in the oil pan, take them out when they are cooked, and put them in a small bowl.

8. Leave a little oil in the wok, add a little clear soup, add salt, sugar, tomato sauce, and vinegar. After boiling, thicken with wet starch, add a little hot oil and stir evenly, and take it out of the pot. Pour over the fish and sprinkle with pine nuts.

3. Sweet and sour hairtail

Ingredients: fresh hairtail, shallots, ginger, star anise, soy sauce, vinegar, sugar, cooking wine, refined salt, starch

Method:

1. Clean the hairtail, cut it into 10 cm sections, and marinate it with salt for about 10 minutes.

2. Take a clean small bowl, pour an appropriate amount of cooking wine, 1 tablespoon of soy sauce, and 1 tablespoon of sugar, and mix well. Pour in an appropriate amount of vinegar and refined salt according to your preference.

3. Dip the hairtail segments into dry starch.

4. Add oil to the pot. When the oil is hot, add the hairtail segments and fry over low heat. Gently turn the fried side over the hairtail segments and fry the other side until slightly brown. Move the hairtail segments to one side. Add scallions, ginger slices and star anise and stir-fry until fragrant.

5. Pour in the prepared sweet and sour sauce to cover the hairtail, and simmer over low heat for 10 minutes.