In the series of fish recipes, fish are rich in nutrients, and different fish are rich in different nutrients, and some practices are different, but they all taste good. Let's share a series of fish recipes for you.

Fish series cookbooks 1 Fish-flavored shredded pork

Ingredients: perch 1 strip, pork belly100g, soy sauce, ginger, garlic, oyster sauce, sesame oil, lobster sauce, rice wine, white sugar, shallots and red peppers.

Exercise:

1. Put the shredded pork into a bowl, add rice wine and stir well, then add lobster sauce, chopped green onion, Jiang Mo, minced garlic, soy sauce, white sugar and oyster sauce and stir well.

2. Cut the fish from the dorsal fin to the fish keel with a knife.

3. Add water to the pot, boil the blanched fish and soak it in the pot to remove the fishy smell.

4. Put the onion and ginger in the dish, put the fish body incision down in the dish, and pour the pickled shredded pork on the fish.

5. Add water to the pot. After the water boils, put the fish on the steamer for about 15 minutes. Take it out and sprinkle with some chopped green onion and red pepper. Heat a teaspoon of hot oil and pour it on it.

Sweet and sour hairtail

Raw materials: fresh hairtail, shallots, ginger, star anise, soy sauce, vinegar, sugar, cooking wine, refined salt and starch.

Exercise:

1. Wash hairtail, cut into10cm sections, and marinate with salt for about10min.

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

3. Dip the hairtail section in dry starch.

4. Add oil to the pot. When the oil is hot, add the hairtail section and fry it on low heat. After cooking, gently turn over and fry the other side until it is slightly yellow. Set aside the hairtail section, add the onion section, ginger slices and star anise and stir fry.

5. Pour in the prepared sweet and sour juice and stew for 10 minute.

Braised carp with red beans

Ingredients: carp 1 strip, soaked adzuki bean 1 50g, 5 slices of ginger oil, garlic slices and onion1root, starch, aged vinegar, soy sauce, salt, cooking wine and chopped green onion.

Practice: the home-cooked practice of sweet and sour fish.

1. Wash the treated carp repeatedly, wash the blood, and pat a little dry starch on the body.

2, put the right amount of oil in the pot, after heating, put the fish in, slowly fry, don't turn the fish with a shovel, you can shake the pot a little, fry until one side is solidified, turn the fish over with a shovel, then fry the other side, fry until both sides are golden, add onion, ginger and garlic and stir-fry for fragrance.

3, along the edge of the pot, sprinkle a little old vinegar, add water to drown the fish pieces, and pour the soaked red beans into the pot to change the fire.

4, put a little soy sauce, after the pot is boiled, use a spoon to skim off the floating foam, then add a proper amount of cooking wine, stew for 20~30 minutes on low heat, add salt to taste, sprinkle a little chopped green onion, and serve.

Braised yellow croaker with onion

Ingredients: croaker, onion, ginger, salt, soy sauce, cooking wine, aged vinegar.

Exercise:

1, wash the croaker, cut it with a knife, sprinkle a little salt evenly and marinate for half an hour.

2. Chop the onion and slice the ginger.

3. Hot oil pan, add pickled yellow croaker, fry both sides until golden, add ginger slices and onion segments, and pour in soy sauce, cooking wine and aged vinegar and a small glass of water.

4, simmer slowly until the water is almost dry, take the pot and put it on the plate, sprinkle with shallots and red peppers to decorate.

Shuangjiao fish head

Ingredients: fish head 1 piece, chopped pepper 1 piece, millet pepper 1 piece, ginger, chives, salt, black pepper and chicken essence.

Exercise:

1. Wash the fish head and marinate it with salt and pepper and cooking oil chicken essence 10 minute; Chopped onions, ginger and garlic are mixed with two kinds of peppers respectively.

2. Sprinkle two kinds of peppers on the fish head. Don't marinate the fish head juice. Steam in boiling water for 8 minutes and stew for 3-5 minutes.

3. Put oil in the pot, heat it, smoke it, let it cool for three seconds, and pour it on the fish head.

Boiled fish with Chinese sauerkraut and Chili

Ingredients: grass carp 1, sauerkraut 1, egg white, wild pepper, oil, salt, chicken essence 2g, ginger 5g, garlic 5g, cooking wine, starch 2g, sugar 2g, coriander, pepper and chopped pepper.

Exercise:

1. Chop the bones of the fish head and cut the fish slices into fillets obliquely. Add salt, cooking wine, starch and a little egg white, and marinate evenly for about 10 minute.

2. Wash the sauerkraut, squeeze out the water by hand and cut into pieces; Chop ginger and garlic, and pickle wild pepper and millet pepper.

3. Heat oil in a hot pot, mince ginger and garlic, soak wild pepper, stir-fry diced millet pepper, stir-fry sauerkraut, and then pour enough boiling water to boil.

4. After the fish head and bones are boiled again, turn to low heat, add salt, sugar and pepper to taste, add 2 spoonfuls of pickled peppers and boil for about 15 minutes.

5. Put the marinated fish fillet into the soup, spread it out with chopsticks after a little solidification, wait for the fish fillet to cook until it changes color, add chicken essence to taste, then serve it out, pour a little hot oil and sprinkle with coriander.

Braised fish with garlic beer

Ingredients: 500g grass carp, 1 garlic, 250ml beer, 1 tablespoon cooking wine, a little onion ginger, 1 teaspoon salt, 1/2 teaspoons pepper,12 teaspoons sugar,1/.

Exercise:

1. Clean the fish pieces and marinate them with salt, cooking wine, pepper and onion ginger 10 minutes. Wash and peel garlic.

2. pat a layer of powder on the surface of the salted fish.

3. Heat the oil in the pan and fry the fish pieces until both sides are brown.

4. Stir-fry garlic with the remaining oil in the pot, pour in fish pieces, beer, soy sauce and sugar, cook on low heat until the soup is thick, and then turn to high heat to collect the juice.

Crispy fried small yellow croaker

Ingredients: yellow croaker, pepper powder, salt, white pepper, cooking wine, beer, flour, corn starch.

Practice: A Complete Book of Food World Recipes

1. Remove gills and internal organs of small yellow croaker, wash and drain with clear water, add pepper powder, salt, white pepper and cooking wine, mix well and marinate for 20 minutes.

2. When the ratio of flour to corn starch is 2: 1, pour in beer and stir the batter until there are no particles.

3. Wrap the salted small yellow croaker in batter evenly.

4. fry the fish in the pot until both sides change color, then fry it again until golden brown.

Fish series cookbooks 2 1. Steamed fish with ancient flavor

Bass, pork belly, soy sauce, ginger, garlic, oyster sauce, sesame oil, lobster sauce, rice wine, sugar, shallots and red pepper.

Exercise:

1. Cut pork belly into shredded pork, and mix with rice wine, lobster sauce, chopped green onion, Jiang Mo, minced garlic, soy sauce, sugar and oyster sauce.

2. Make a few cuts on the fish, preferably to the position of the fish bone.

3. scald the fish in boiling hot water, which can remove the fishy smell of the fish.

4. Sprinkle the prepared shallots, ginger slices and pickled shredded pork on the fish.

5. First boil the water in the pot, then steam the prepared fish in the pot, then sprinkle with chopped green onion, red pepper and hot oil.

Efficacy: Steamed fish can ensure the original flavor of the fish, and the protein, fat, minerals, vitamins and other substances in the fish itself are not consumed without frying, so it is very suitable for people with poor resistance.

Second, braised carp with red beans.

Carp, pickled adzuki bean, oil, ginger, garlic slices, onion, starch, aged vinegar, soy sauce, salt, cooking wine, chopped green onion.

Exercise:

1. Sprinkle a proper amount of dry starch on the cleaned fish.

2. When the oil in the pot is hot, add the fish and fry it slowly. After one side is solidified, fry the other side of the fish. When both sides are golden, add onion, ginger and garlic and stir fry.

3. Sprinkle a small amount of vinegar around the fish, and then put the prepared small red beans into the pot and boil them with high fire.

4. Add a small amount of soy sauce. After the pot is boiled, add appropriate amount of cooking wine, simmer for 20-30 minutes, and then add appropriate amount of salt and chopped green onion.

Efficacy: adzuki bean has the functions of lowering blood pressure, reducing blood lipid and preventing stones, while carp has the functions of clearing away heat and toxic materials, invigorating spleen and strengthening stomach. The food made by these two ingredients at the same time has a good nourishing effect on pregnant women.

Fish series cookbooks 3 1. Sweet and sour fish pieces

Exercise:

1, cut the fish into pieces, clean it and shred the onion and ginger.

2. Put salt, cooking wine, white pepper, shredded ginger and onion and starch into the fish pieces, stir and marinate for half an hour.

3. Take another bowl, add two spoonfuls of tomato sauce and sugar, and then add two spoonfuls of vinegar and mix well.

4. Marinate the fish pieces, and the juice drops fall behind. Cut the parsley into small pieces.

5. Put cold oil in the hot pot, fry the fish pieces in 60% heat, and lightly stroke the fish pieces with chopsticks to prevent adhesion.

6. Turn over after frying.

7. Add a little boiling water to the pickled fish pot, and the onion and ginger can be removed.

8. Tomato sauce and starch are put in the pot.

9. Bring the fire to a boil, turn it down, and the soup can be cooked when it is half received.

Second, fry fish.

Exercise:

1. Wash the fish, control the water, and add cooking wine and salt.

2, soy sauce (a kind of soy sauce), sesame oil, ribs sauce.

3. Add water and mix thoroughly.

4. Fry the fish in a hot oil pan.

5, one side is golden, turn to the other side and fry.

6. Pour in ribs sauce and simmer for a while.

7, look at the sauce to collect juice, you can go out of the pot.

8. Sprinkle with chopped green onion.

Tip: Just fry the fish on both sides, regardless of whether it is cooked or not, because the sauce will be put down for stew.

Third, home-cooked braised fish

Exercise:

1. Wash the fish and scrape the front and back of the fish with a knife.

2, put the right amount of peanut oil in the pot to heat.

3. Put the fish in the pot, add a little water, and add onion, ginger, garlic and red pepper.

4. Pour in the right amount of white wine.

5. Cover the pot and cook for two or three minutes.

6. Uncover the lid, add soy sauce, cooking wine, vinegar and oil consumption, and then add a small amount of water to boil.

7. After firing for a while, add soy sauce (a kind of soy sauce) for coloring, and then fire for a while.

8. Add salt and monosodium glutamate.

9. Cook the fish slowly, then take the juice out of the pot.

10, decorated with coriander and red pepper.

Four, spiced fish pieces

Exercise:

1. Wash the fish and cut into pieces.

2. Add cooking wine, pepper, salt, vinegar, spiced powder, sugar and chicken essence and marinate for one hour.

3. Stir the eggs and flour evenly into a paste.

Wipe the bottom of the pot with ginger before putting oil in the pot to prevent the bottom of the pot from sticking when frying fish.

5. Paste the marinated fish pieces with batter.

6. Add oil to the pot. When the oil is hot, put the fish pieces in and fry them until they are done.

5. Steamed brown fish

Exercise:

1, wash the fish and add the ginger.

2. Steam in a pot for 30 minutes.

3. Prepare ingredients, soy sauce and garlic.

4. After the fish is steamed, add the prepared sauce and you can taste it.

Six, back to the pot fish

Exercise:

1. Slice the fish, remove the head, use the fishbone for other purposes, and keep the fish for later use.

2. Add starch and salt to the fish fillets, and add appropriate amount of water to stir.

3. Pour salad oil into the pot, heat the oil to 80%, add fish fillets and fry until the color is brown.

4. Soak ginger slices in the process of frying fish slices, marinate peppers into granules, slice green peppers, onion and garlic.

5. After the fish is fried, put Jiang Mo, pickled pepper, garlic and onion into the pan and stir fry.

6. After frying, add the fried fish fillets, stir fry and stew for one minute.

The practice of braising fish pieces.

Ingredients: grass carp 1, minced ginger and garlic, one spoonful of cooking wine, one spoonful of soy sauce, one egg, two spoonfuls of starch, one spoonful of salt, one spoonful of chopped green onion, one spoonful of soy sauce 1, a little sugar, one spoonful of chicken powder 1, Pixian bean paste, starch and oyster sauce.

1. Clean the bought fish, then cut it into pieces and put it into a basin, and add a proper amount of cooking wine, eggs, salt, soy sauce and starch for pickling.

2, 9 layers of oil in the pot are fried, and a bowl of juice is mixed with accessories. Stir-fry ginger and garlic in a hot pan with cold oil, pour in the mixed materials, bring to a boil, add the fried fish pieces, collect the juice and sprinkle with chopped green onion.

The practice of pickling fish

Preparation materials: fish 1, pickled cabbage 1, onion 1, ginger 1 slice, 4 pieces of garlic, salt, dried red pepper 10, pepper 1, white pepper 1 teaspoon.

1, cut sauerkraut into sections for later use; Remove the fish head, cut off the fish bones with an oblique knife, leave clean fish, rinse with water, cut the fish fillets with a 40-degree oblique knife, and marinate the fish fillets with salt, white pepper, egg white and dried starch; Blanch the pickled cabbage and take it out for later use; Cut dried red pepper into small pieces, onion into large pieces, ginger slices and garlic slices.

2. Put oil in the pan, saute shallots, ginger and garlic, add sauerkraut and stir-fry for one or two minutes, add enough boiling water, cook for 20 minutes on medium heat until the fish soup turns white, and season with salt.

3. Take out the pickled cabbage and spread it on the bottom of the basin. Cook fish soup over high fire. Add the fish fillets little by little. Take out fish fillets 7 and 8 and put them on the basin. Pour in the fish soup. Put oil in the pan, add pepper and pepper to cool the oil, simmer until cooked, take out pepper and pepper and put them on the fish fillets, sprinkle green peppers on the fish fillets, and smoke when the oil fires, and pour them on the fish fillets.

The method of frying fish pieces

Ingredients: grass carp segment1.5kg, flour150g, chopped green onion10g, sliced garlic 8g, shredded ginger10g, cooking wine 20g, cooking oil 2g, pepper 2g, dried pepper10g.

1, chopped green onion, garlic slices and shredded ginger for later use, pour in grass carp segments, stir well with cooking wine, marinate for 30 minutes, pour in flour and evenly coat with a layer of flour.

2. Pour 200ml of cooking oil into the pot, heat it to 70%, add fish, fry on low heat until both sides are golden, add 5ml of cooking oil, add pepper and dried Chili, add shredded ginger, chopped green onion and garlic slices and stir well.

Practice of boiled fish

Ingredients: a fish, bean sprouts, Chinese cabbage, Flammulina velutipes, red pepper, onion, ginger, garlic, pepper, cooking oil, sugar, coriander, starch, cooking wine, egg white, pepper noodles and salt.

1. First, clean the slices and marinate them with egg white and seasoning for about 20 minutes; When the time is up, put it in oil and fry it until it changes color for later use; Blanch all vegetables in a bowl for later use;

2. Pour oil, pepper, chilli and aniseed into the pot, stir-fry until fragrant, add onion, ginger and garlic, stir-fry until fragrant, and pour in water.

3. After boiling, add fried fish heads and fish pieces with fishbones, add vegetables and vegetables after boiling, then boil, add some latex, salt, sugar, soy sauce and pepper noodles, and serve out after cooking.

4. Re-boil the oil, add red pepper and pepper to stir fry, pour it on the fish, and add coriander.

Sweet and Sour Fish practices

Ingredients: carp 1, ginger 1, garlic 2, scallion 1, vegetable oil, salt 3g, tomato sauce15g, white vinegar 5g, light soy sauce 5g, oyster sauce, starch, water starch and sugar10g.

1, clean the fish, cut it into flower knives, add appropriate amount of salt and cooking wine for half an hour; Ginger, garlic cloves and green onions are minced; Add the right amount of starch to the right amount of water, make it paste, and hang the fish after the batter is mixed.

2. Add the right amount of oil to the pot, heat it to 50%, fry the fish until golden on both sides, take out the pot and put it on a plate, leave a little base oil in the pot, add a little sugar, add tomato sauce, onion, ginger and minced garlic, stir fry, then add the right amount of soy sauce, a little oyster sauce and white vinegar, add a little water to boil, preferably add water starch and stir well, and then pour in sweet and sour juice.