Ingredients: 1 silver carp, 2 spoonfuls of starch, about half a dozen fried peanuts, 2 spoonfuls of cooked white sesame seeds, 1 piece of ginger, 1 garlic, 5 shallots, 2 spoonfuls of lobster sauce, 3 spoonfuls of cooking wine, 2 spoonfuls of soy sauce, 1 spoonful of vinegar, 1 spoonful of white sugar, 1 or 2 red peppers, 2 spoonfuls of pepper oil, a proper amount of salt and monosodium glutamate, and 1 sesame oil.

1. Wash the fish, cut into pieces, marinate with salt and cooking wine for a few minutes, then add water and starch and mix well. Chop fried peanuts, lobster sauce, onion, garlic and ginger.

2. Heat the oil in the pot to 60% heat, and pour in lobster sauce, Jiang Mo and minced garlic and stir-fry until fragrant.

3. Put salt, monosodium glutamate, sugar, soy sauce, vinegar, fried ginger, garlic, lobster sauce, red pepper, pepper oil, sesame oil and fried peanuts into a large bowl and mix well to form a sauce.

4. Put oil on the pan and heat it to 40%. Add fish fillets and stir-fry until cooked.

5. Take out the drained oil and put it in a bowl.

6. Sprinkle with sauce, then sprinkle with cooked sesame seeds and chopped onions.

7. Stir well.

2, the practice of boiled fish

( 1)

1. Buy carp and cut it into fillets.

2. Sizing the fish fillets (salt, monosodium glutamate, onion, ginger, wine, pepper, if you like, you can put spiced powder or other flavors you like).

3. Boil a little water, add the fish fillets and cook them (until they are 8 ripe), then take them out immediately. Pot, there is no water.

4. Heat a lot of oil, add some dried red pepper and pepper (according to personal taste), and when the pepper in the oil pan turns slightly black, pour the oil on the fish fillets.

Boiled fish eaten in restaurants usually have many bean sprouts under the fillets. Fish fillets are just spread on the bean sprouts. If you eat it at home, bean sprouts can be avoided.

6. When the oil just pours, be careful not to let the oil overflow and burn yourself because of the high oil temperature, so the utensils for cooking fish must be bigger.

(2)

Bean sprouts, or your favorite vegetables, ginger (a big piece, pat loosely and slice), garlic (pat only one end without cutting), appropriate amount of onion, watercress (or chopped pepper), pepper, dried red pepper, Chili powder, salt, monosodium glutamate, pepper, cooking wine, soy sauce, a little vinegar, a little cooking oil, and others: raw flour, cooking wine.

1, kill the fish, wash it, chop off the head and tail, cut it into fillets, and chop the remaining fish chops into several pieces. Grab the fillets evenly with a little salt, cooking wine, corn flour and an egg white, and marinate for 15 minutes. The head, tail and fish are placed in different plates and pickled in the same way.

2. Boil a small pot of water, wash the bean sprouts, blanch them in boiling water, remove them and put them in a large basin, and sprinkle a little salt according to personal taste.

3. Add three times as much oil as usual to a clean wok. When the oil is hot, add three tablespoons watercress (or chop and stir-fry) and stir-fry with ginger, garlic, onion, pepper, Chili powder and dried red pepper. Add fish head, fish tail and fish steak, turn to high heat and stir well, add cooking wine, soy sauce, pepper and sugar, continue to stir fry for a while, add some hot water, add salt and monosodium glutamate to taste (salty). When the water is boiling, keep the fire, put the fish slices in one by one, disperse them with chopsticks, and turn off the fire after 3~5 minutes. Pour the cooked fish and all the soup into the cauldron where the bean sprouts were just put.

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. All the fish and bean sprouts will be submerged when you pour them into the big pot, so you can check them intuitively. The oil is hot, turn off the fire and let it dry first. Then add a lot of pepper and dried pepper (depending on the personal spicy degree), and slowly stir-fry the fragrance of pepper and pepper with low fire. Be careful that the fire is not too big, so as not to blow it up.

5. When the color of pepper changes rapidly, turn off the fire immediately, pour the oil and pepper in the pot into the big pot of fish, and be careful! ! Eat! !

note:

1, don't cook fish with too much water, just put the fillets in, and if it doesn't pass, just do it. After cooking, pour it into the basin, and some fish fillets will be exposed.

Stir-fry some pepper and pepper before cooking the fish. When cooking, the red pigment in pepper can be fully leached to make the oil turn red and bright.

3. When curing fish, don't put too much salt, it will be salty, and it will destroy the umami taste of fish.

4, I think, pepper and pepper are fragrant, so it's best to fry them and pour the oil.

(3)

Carp, pepper, pepper, pepper (cut into small pieces of about 2 cm), sugar, salt, monosodium glutamate, bean sprouts, salad oil (preferably without peanut oil), cooking wine knife (sharp knife), pot (iron pot) and basin (deep basin).

1, wash the fish, pay attention to the black film on the inner wall of the fish belly, then slice it from the tail, split the fish in two, take out the fishbone, and slice it from the tail. The fillets should be large and thin.

2. Add a proper amount of salt, pepper noodles and pepper noodles to the cut fish fillet and mix well. In order to refresh, add a little sugar and monosodium glutamate, and add a little cooking wine (preferably yellow wine) to marinate for 20~30 minutes.

3. Wash the washed bean sprouts, soak them in boiling water and pick them up for later use.

4. put a lot of oil in the pot (LD is very distressed). When the oil is 90% hot, put the salted fish head in first, fry it and put it in the pot with bean sprouts. Then put a proper amount of fish in the oil pan, slide it open and put it into the pan with bean sprouts until all the fish slip out.

5. When the pepper is fried in the pot until it is 80% mature, add the pepper segments. When the peppers are fried to deep red, pour the whole pot of oil into the pot with bean sprouts and fish, and then the kitchen will be filled with the smell of boiled fish.

(4) The simplest way to cook fish!

1. Carp washed and sliced. I didn't cut it thin enough, but it was ok.

2. Fish fillets are salty and tasty, not salty or delicious!

3. Make water and cook the fillets until they are cooked, not too old, for about three minutes.

4. Use another pot to make oil, a lot of oil, you must be able to soak all the fish fillets.

5. Prepare a large pot and add onion, ginger, garlic and duplicated bean sprouts.

6. Put the cooked fish fillets into the basin, and finally pour in the peppers brought from the restaurant and pour in hot oil.

Step 3 fry fish

The most commonly used materials: African crucian carp, green garlic, ginger slices and garlic. Wash the fish and add two garlic heads to the fish belly. Stir-fry in a frying pan and add a little ginger and garlic. After copying the incense, put the washed fish in the pot. Be careful not to have too little oil, and the fire must be strong after the fish is put into the pot. It explodes until the skin of the fish turns golden, and then the fragrance floats out. At this time, put the fish on one side of the pot and you can see that there is still a little oil at the bottom of the pot. Pour the washed and cut green garlic stalks into the pot and stir fry a few times. Then put the fish and green garlic together, add salt, monosodium glutamate and a few photographed garlic, add a little soy sauce and stir-fry for a few times, then add water to cook (be careful not to add too much water and not to use too much fire). When the soup thickens, add a little green garlic tail. Stir-fry and you can go out of the pot.

4. Steaming fish in the sea

Fresh fish, 1, ginger slices 25g, Lentinus edodes 25g, yellow wine15g, sugar, refined salt, monosodium glutamate, bamboo shoots, cooked ham slices, sesame oil and a little pepper ① Scrape fish scales and gills and wash them orally; (2) Put the fish in a plate, add onion, ginger slices, mushrooms, bamboo shoots and ham slices, add yellow wine, sugar, refined salt, monosodium glutamate and pepper, mix them together, put them on mandarin fish, steam them on high fire for about 15 minutes, and then sprinkle with sesame oil.

5, the practice of snow fish

The first method: peel the snow fish and cut it into small pieces, and mix it with salt, white pepper and lemon. Brush the fish pieces with butter, put them in the oven, bake at 180 degrees Celsius for 20 minutes, take them out and bake them with open fire until golden brown. Features: Snow fish is a deep-sea fish with high nutritional value, fresh and tender taste, no thorns and fresh butter.

The second method: 1, buy large pieces of silver snow fish from the supermarket and wash them for later use. 2. Peel and pierce the fish pieces, and then cut them into large pieces one inch square. Pour out the oozing juice. Add an egg and a little starch. And add various seasonings according to your own taste. I usually put soy sauce, vinegar, cooking wine, salt and five-spice powder. Stir well, leave 5- 10 minutes for the fish to fully taste, and then fry. I usually fry with olive oil, and the color is beautiful. The fried fish is burnt outside and tender inside, and melts in the mouth. You can also dip it in salt and pepper or other condiments you like. Try it, when the fish is finished in your mouth, you will definitely sigh happily!

The third method: 1, raw materials: Yinxue fish, yam, green pepper, onion and ginger; 2. Seasoning: Lee Kum Kee chicken powder, cooking wine, salad oil, refined salt, clear soup and raw flour; Practice: 1. Chinese yam is peeled and cut into small grains, and snow fish is cut into small grains, green peppers and red peppers. 2. Heat the oil in the pot, add the onion and ginger slices and stir-fry until fragrant, then add the snow fish, yam, green pepper and seasoning, stir-fry until cooked, and thicken and serve; 4, characteristics: white color, light and refreshing, with the effect of nourishing the spleen and stomach, benefiting the lungs and kidney.

6, the practice of sweet and sour fish

Fish can be carp, grass carp and snakehead.

Sweet and sour fish is very particular about fencing. When cooking sweet and sour fish at home, you only need to make a deeper knife and open a few more knives, so you don't have to pay too much attention to fencing.

Fish with knives are seasoned with cooking wine and household seasonings (salt, monosodium glutamate and pepper), then washed and rinsed, and the fish still maintains its original flavor. Drain the water, and fry in the oil pan until crisp.

The amount of oil is relatively large, otherwise the fish will easily fall apart. Then pour tomato sauce and white vinegar, sugar and a little salt on the fried fish.

A sweet and red sweet and sour fish can be served. The taste of sweet and sour fish is characterized by sweetness and acidity, light fish flavor, strong hook juice flavor and no original flavor of fish.

7, the practice of braising fish

Generally speaking, there are many kinds of fish that can be used for braising, such as carp, grass carp, crucian carp and tilapia.

Slap the slaughtered fish with a flower knife.

The knife method of braised fish is vertical cutting, and the fish is massive. Fry it in the oil pan first, it doesn't need much oil.

Then season the broth (chicken bone soup or ribs soup) in the pot, and then add soy sauce.

When the water temperature in the pot rises, it is very important and essential to add a small amount of vinegar. Not only has the function of softening fishbone, but also has the effect of removing fishy smell.

The combustion time is generally about five minutes. After cooking, only part of the soup in the pot has been concentrated and the color is dark red. Because of the stewing process, the braised fish is more tasty and stronger.

Braised fish is tender, smooth and fragrant, which is suitable for any crowd.

8. Pickled fish practice

A famous dish in Sichuan cuisine. It is served with soup, and "boiled fish" is a bit similar to it. Common fish species are herring, grass carp and chubby head fish.

Clean the fish, boneless, slice, then mix the fillets with salt and monosodium glutamate, and then size them with corn starch. Then wash the sauerkraut clean. (Note: Sauerkraut is sold in big supermarkets).

Put a little oil in the pot, stir-fry ginger and garlic, then stir-fry sauerkraut and add stock. Boil the sauerkraut for two minutes to adjust the taste, and then put the fish in the pot for two minutes.

Friends who like Sichuan food can also put some peppers in it.

9. Practice of Chili Fish Slices

Ingredients: Fish (herring, grass carp, carp, talented fish), Flammulina velutipes (sliced green bamboo shoots), dried pepper and pepper.

1, marinated fish fillet: Slice the fish, add salt, soy sauce, chicken essence, starch and an egg, and marinate 15-30 minutes.

2. Making the base material: blanch the Flammulina velutipes (green bamboo shoots), take them out and put them in a soup bowl (fish-sized basin).

3, hot fish fillets: put clear soup in the middle, add salt, shredded ginger, chicken essence to taste. When the soup boils, add the marinated fish fillets. Nine ripe lotus seed soup and Flammulina velutipes (green bamboo shoots) are put into the soup bowl.

4. Seasoning: put the oil in the pot, add the dried pepper when it is slightly hot, stir fry a few times (you can't drag it, otherwise the dried pepper will turn black and the color will be bad), then add the pepper and stir fry a few times (you can't drag it, otherwise the pepper will become bitter and taste bad).

5, from the pot: pour the seasoning into the fish fillets. Serve.

Features: the fish is fresh and tender, melts in the mouth, and is fragrant, hemp and spicy!

10 method of fish with scallion oil

A bass, about a catty, can be washed and peeled; Peel ginger and cut into pieces; Onions, finely chopped, semi-small; Soy sauce, yellow wine, vinegar, soy sauce, refined salt, monosodium glutamate

Step 2: First, cut several parallel cuts on the bass, not too deep. Turn it upside down and sprinkle rice wine, salt and monosodium glutamate evenly on the fish. Insert ginger into the opening of the fish, let it lie flat on the plate, and then steam it in the pot. Don't have too much water in the pot, just about 20-30 minutes.

The third step is to refuel; Fish's eyes are almost steamed when they protrude. At this time, there will be some juice on the plate, pour out some, sprinkle with onions, add appropriate amount of soy sauce and vinegar to pour out the remaining water in the pot, heat the oil, and the oil and gas will rise, and pour the oil evenly on the fish.

1 1 the practice of sweet and sour crispy fish

Fresh fish1000g, vegetable oil 70g, soy sauce 45ml, cooking wine 20ml, vinegar 50ml, pepper 2.5g, salt 6g, monosodium glutamate 2g, sugar100g, chopped green onion10g, ginger rice 5g and mashed garlic/kloc-0.

1. Remove scales and gills from the fish, clean them, pat them into peony knives on both sides, marinate them with onion, ginger (crushed), salt, cooking wine and pepper, then remove the onion and ginger and pat them with water starch.

2. When the oil is 70% hot, fry the fish in the pot and take it out. When the oil is heated to 80% heat, fry the fish again until crisp and plate it.

3. Leave the bottom oil in the pot, add chopped green onion, ginger rice, mashed garlic, soy sauce, salt, cooking wine, pepper, monosodium glutamate, sugar and vinegar, thicken the juice when boiling, pour it into the boiled oil, and pour the juice evenly on the fish.

Features: golden red color, crisp outside and tender inside, sweet and sour and salty.

12, the practice of chopping fish head with pepper

Fresh and fat fish head (also known as male fish and bighead carp) Fish head special note: Fish head must be fresh, and don't put it in the refrigerator for a long time. Chop pepper, ginger, monosodium glutamate (or chicken essence), edible oil, steamed fish, soy sauce and soy sauce.

1. Cut open the fish head, remove the gills, wash, drain and put it on a plate.

2. Sprinkle chopped peppers evenly on the surface of the fish head (depending on the taste).

3. Add ginger, salt (a small amount, because there is a lot of salt in chopped pepper), monosodium glutamate, steamed fish black bean oil, cooking oil and a small amount of water.

4. Put the fish dish in a cold steamer (avoid high pressure and hot pot), and steam for 8- 10 minutes after high steaming.

5, from the pot, pour a tablespoon of soy sauce and decorate with shallots.

13, the practice of hot pot fish

Fresh grass carp (about1.500g) or silver carp (2000g), hot pot bottom material 300g, Pixian watercress 200g, pickled pepper powder 250g, pickled ginger1.50g, dried chili festival1.5g, dried chili festival/. 40g of crisp soybean, 20g of chicken essence, 5g of monosodium glutamate15g, 20g of white wine, proper amount of salt, 8g of white sugar, 0g of cooking wine100g (or half a bottle of beer), 60g of dried fine bean powder and 800g of salad oil.

1. Clean the fish after slaughter, remove two clean pieces of meat, remove abdominal spines, and cut into tile-shaped chunks with a thickness of about 2 cm by oblique knife method; Chop the fishbone into large pieces, chop the fish head into 4-6 pieces, add a little salt and white wine for a few minutes, rinse off the bloody mucus on the fish pieces with clear water, and then stick the fine bean powder evenly. Slice sauerkraut and cut onion into 6 cm segments.

2. Put the pot on a strong fire, pour in the oil and heat it to 60%. First, add garlic slices and peppers to stir fry until fragrant, then add Pixian watercress, pickled peppers, pickled ginger, lobster sauce and ginger to stir fry until fragrant, and then put fish bones and fillets into the pot respectively; After the surface of the fish fillet is solidified, add1500g of clean water, then add cooking wine, chafing dish bottom material, dried chili festival, chicken essence, monosodium glutamate, refined salt, white sugar, onion festival and other seasonings, pour into the chafing dish basin, and finally sprinkle with crispy soybeans to serve. The fish was soaked in a dry oil pan. Dry rape is made of dried Chili noodles, cooked white sesame seeds, crispy flower kernels, monosodium glutamate, chopped green onion, coriander powder and hot pot soup.

Silver carp, tomato, sweet potato powder, salt, soy sauce and sesame oil.

1. Preliminary work: Cut the red silver carp (preferably 3cm wide and 7cm long, and never cut it too short, otherwise the fish bones will be thin and long), wash it, put it in a bowl and marinate it with soy sauce. Soak for at least half an hour and turn it over a few times to make the fish fully contact the soy sauce.

2, cooking: tomatoes washed and cut into pieces.

3. First put a little oil and stir-fry tomatoes with a little salt. Then add water and let it boil. Some people think that red silver carp has fishy smell, so you can add ginger slices. )

4. While waiting for the water, put some sweet potato powder in the bowl and add a little water to melt it into a paste. Make the fish pieces fully contaminated with sweet potato powder. (Sweet potato powder is very easy to melt, so you must add water bit by bit. Never add a lot of water at once. )

5. After the water is boiled, put the fish into the pot piece by piece, turn it over and add a little salt as needed. After 3 minutes at most, the pot can be loaded.

6, add a little sesame oil, the taste is more delicious.

13, the practice of firewood fish

200 grams of fresh fish, 75 grams of water-soaked mushrooms, 50 grams of winter bamboo shoots, 25 grams of cooked ham, appropriate amount of green garlic leaves, 25 grams of fresh ginger, 50 grams of lard, 25 grams of cooking wine, 25 grams of chicken oil, 50 grams of water starch, a little pepper, salt, monosodium glutamate, chicken soup and appropriate amount of onion ginger juice.

1. Cut the fish into thick shreds 3 cm long, and add cooking wine, onion ginger juice, salt and monosodium glutamate to taste;

2. Mushrooms, winter bamboo shoots, ham and ginger are all cut into filaments;

3. Shredded ginger, shredded ham, shredded mushroom and shredded fish are bundled into 24 bundles with green garlic leaves;

4. Cut off both ends with a knife, put them neatly in a bowl, add chicken soup, salt, monosodium glutamate, onion ginger juice, lard, cooking wine and pepper, steam them in a steamer, code them neatly, and reset the fish heads and tails after blanching with water;

5. Filter the main ingredients of the steamed fish, pour them into the pot to boil, thicken the water starch and pour the famous oil on the fish.

Features: Fat, delicate and delicious cuisine: Hunan cuisine.

14, sweet and sour mandarin fish

200g of sweet-scented osmanthus fish, 2g of wine, pine nuts10g of pepper, a little tomato sauce,10g of vegetable oil, 500g of wet starch, 40g (actual consumption 50g), salt and vinegar,15g.

1. Siniperca chuatsi scales, gills, fins, viscera, leather coat on the head, wash, chop off the head, spread out and pat flat. Cut off the bones on the back of the fish with a knife (don't cut the belly of the fish), leaving a spine of about 1 rain at the tail of the fish. After the Siniperca chuatsi is boned, the skin of the fish unfolds downwards and is cut into a flower knife with an oblique knife. The depth of the knife can reach 4/5 of the meat. Don't cut the skin of the fish, make a hole in the fish tail and pull the fish tail out of the knife edge.

2. Sprinkle salt, pepper, cooking wine and wet starch (a little) on the fish and spread evenly.

3. Heat the wok, pour in the vegetable oil, and the oil is 70% hot. Dip mandarin fish in a little starch, fry in the oil pan for a few minutes, then dip the fish head in starch, fry in the oil pan until golden brown, and take it out. Put the side with the flower knife in the fish dish and put it on the fish head.

4. Put the pine nuts in the oil pan, cook them, take them out and put them in a small bowl. 5. Leave a little oil in the wok, add a little clear soup, add salt, sugar, tomato sauce and vinegar to boil, thicken with wet starch, add a little hot oil and push evenly, pour it on the fish and sprinkle with pine nuts.

15 the practice of beer fish

Live fish (tender meat is better) Accessories: green and red peppers, tomatoes; Salt, cooking wine, peanut oil, beer, soy sauce, soy sauce, oyster sauce, onion ginger, chicken essence, monosodium glutamate.

1, fish washed to remove five internal organs, tomatoes and green peppers washed and cut into pieces;

2. Sit in the pot and light the fire, pour the oil and heat it, then add the fish and fry it;

3. Then light the fire in the pot, pour in the oil, add the fried fish, add the onion, ginger, green pepper, beer, oyster sauce, cooking wine, soy sauce, chicken essence, salt and chicken soup, and stew for 5 minutes. After boiling, add tomatoes and sesame oil.

16 method of mandarin duck, fish and jujube

200 grams of clean fish Ingredients: rape leaves150g. Cooking wine 1 0g, refined salt10g, 3 egg whites, 20g of dried corn flour, a little flour, a little monascus powder and 500g of peanut oil (about 30g).

1. Cut the cleaned fish into thin slices with a thickness of 3 minutes, cut into rectangular strips with a length of 1 inch and a width of 3 minutes, put them in a bowl, add a little cooking wine and refined salt, and marinate for about 5 minutes. Wash rape leaves with water and cut into filaments.

2. Put the egg white in the dish and pump it out with chopsticks. It looks like white foam. Then add corn flour, mix well into Korean flour, put it into two bowls, add red rice flour into one bowl, and mix well to turn red.

3. Sit in a wok, inject 250g of peanut oil, heat to 70% heat, add shredded rape, stir-fry until dark red, remove the oil and sprinkle it on the disc.

4. Sit in a wok, inject 500 grams of peanut oil, heat it to 40%, first dip a layer of powder on the fish sticks, and then divide it into two parts: one is wrapped in Korean sauce, put it in a wok, fry it in warm oil, take it out, and control the oil; The other fish sticks are wrapped in Korean sauce containing monascus powder, fried in warm oil in a sake pot, and the clean oil is taken out, and red and white fish sticks are coded on both sides of the disc rape pine, thus forming the shapes of mandarin ducks, fish and dates.