Main ingredients: live chub (other live fish can also be), Sichuan pickled pickles

Accessories: lard, cooking wine, salt, pepper, sugar, monosodium glutamate (MSG), pickled ginger, pickled chili peppers, green onions, daikon, sesame oil, broth, a little.

Practice: (1) fish disemboweled, scaled and gill removed, washed and spare. (2) medium heat seat frying pan, put onion, seasoning stirred flavor, add cooking wine, broth, pickled ginger, pickled chili, sugar, salt. (3) soup open, put the fish and pickled mustard greens, micro-fire with cooking, to be thick soup when put monosodium glutamate, sesame oil can be out of the pot.

Braised fish

Main ingredients: fish, wine, onion, garlic, chili lard, seasoning a little.

Methods: 1. Wash the fish, cut into pieces;

2. Into the hot frying pan first frying until the fish skin is yellow hard, fish out.

3. Add cooked lard, wine onion, garlic, chili, seasoning stir-fry, and then put the meat broth boil, the fish into. Then simmer for about ten minutes with a small fire, see the fish cooked juice is gelatinous, add monosodium glutamate and shake, so that the marinade wrapped around the fish pieces, that is.

Steamed fish

Main ingredients: carp 750 grams, salt, monosodium glutamate 5 grams each, 20 grams of green onion, 30 grams of ginger, 50 grams of oil, 15 grams of vinegar, 50 grams of chicken broth, 5 grams of sesame oil, 5 grams of cooking wine.

Features: savory taste, white color, meat is very tender.

Method of production: the carp on both sides of the cut flower knife. Onion cut thick slices, ginger cut thick slices, into the fish body inside and outside, add salt, cooking wine marinade for 5 minutes, take out of the water, dripping into the sesame oil. 10 grams of ginger and vinegar, sesame oil, monosodium glutamate into ginger vinegar sauce, with the fish on the table, dipping sauce to eat.

Fried Fish Balls

Main Ingredients: Main Ingredients 200 grams of fish <BR> Seasonings Oil, starch, broth, monosodium glutamate, egg whites, pepper, salt, cooking oil, pepper and salt in moderation.

Specialties: Tender and burnt inside, sweet and sour taste, sound and shape.

Method of production: 1, the fish top knife chopped, chopped into fine particles, add egg white, monosodium glutamate, salt, pepper, cooking wine and broth, and then another starch stir.

2, with fine salt, cooking wine will be sliced over the flower knife fish to feed the mouth. Bamboo shoots, green onions, ginger are cut into julienne.

3, the spoon into 1500 grams of oil, burn 6-7 layers of heat, carrying the tail of the fish, first sprinkle dry flour, and then the starch paste hanging (with the right hand to the top of the smear), and then put into the frying pan, the left hand is still carrying the tail of the fish, the right hand holding a spoon to the fish body pouring oil frying when the fish stereotypes, and then let go into the pot to fry. When the fish is set, let go and put it back into the pot. When it is fried through, fish it out. When the oil temperature rises again 7-8%, put it into the frying for the second time. At the same time, take another pot into the fire, plus the base oil is hot, into the shredded green onions and ginger and bamboo shoots, followed by seasonings and soup (about a bowl of juice), pouring open with cornstarch thickening (to be thinner, can not be overly thick), served in a bowl.

4, the fried fish out of the plate, and then pour half a handful of spoons of oil, together with the gravy on the table, in front of the guests, the juice poured on the body of the fish, the sound of ZiZi sound that is good.

Recipe Name Fish Scented Shredded Pork

Originally from Sichuan

Type Local Characteristics

Basic Characteristics Chengdu, Sichuan, the color of this dish is deep red, salty, sweet, sour and spicy.

Basic Ingredients 200g of lean pork, 25g of fungus and 25g of sliced yucca

Features: Chengdu, Sichuan, this dish is deep red in color, salty, sweet, sour and spicy.

Ingredients: 200 grams of lean pork, 25 grams of fungus, sliced yucca. Cooking method:

Cooking method:

Mix ginger, onion, garlic, salt, sugar, vinegar, soy sauce, wet starch and mix well

. Peanut oil burned to seventy percent of the heat will be pickled chili pepper sautéed red oil sprinkled with chili powder, into the meat

Shredded stir-fry, when the dishes will be cooked, pour into the mix of the juice stir-fry evenly can be.