The practice of cooking fish 1. 1. Buy herring and cut it into fillets. 2. Sizing the fish fillets (salt, monosodium glutamate, onion, ginger, wine, pepper, or spiced powder or other favorite flavors if you like) 3. Boil a little water, add the fish fillets and cook them (80% is enough), then take them out immediately. Pot, no water. 4. Heat a lot of oil, add some dried red pepper and pepper (according to personal taste), and pour the oil on the fish fillets when the pepper in the oil pan turns slightly black. Boiled fish eaten in restaurants often have a lot of bean sprouts under the fillets. Fish fillets are just spread on the bean sprouts. Bean sprouts can be avoided if eaten at home. 6. When you just pour the oil, be careful not to let the oil overflow and burn yourself because of the high oil temperature, so the vessel for cooking fish must be bigger. Second, raw materials: perch (perch and perch are translated into perch, try it yourself) or tilapia (tilapia) or catfish (catfish), preferably live fish. Don't use carp as ingredients: bean sprouts, or your favorite vegetable seasoning: ginger (a large piece, cut loosely) and garlic (just pat one end). No need to cut), onion, watercress (or chopped pepper), pepper, dried red pepper, Chili powder, salt, monosodium glutamate, pepper, cooking wine, soy sauce, vinegar, edible oil: raw flour, cooking wine, a little salt, protein. One method: 1, kill the fish, wash it, chop off the head and tail, cut it into fillets, and put the rest in. Grab the fillets with a little salt, cooking wine, corn flour and an egg white and marinate for 15 minutes. Put the fish head, fish tail and fish steak in another plate and marinate them in the same way. 2. Boil a small pot of water, wash the bean sprouts, scald them with boiling water, remove them and put them in a large pot, and sprinkle a little salt according to your personal taste. 3. Add three times as much oil as usual to a clean wok. When the oil is hot, add three tablespoons of watercress (or chop and stir fry) and stir fry with ginger, garlic, onion, pepper, Chili powder and dried pepper. Add head, tail and fish chops, turn to high heat, stir well, add cooking wine, soy sauce, pepper and sugar, continue to stir for a while, add some hot water, add salt and monosodium glutamate to taste (salty). When the water boils, keep the fire, put the fish slices in one by one, spread them out 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 a clean pot and pour in half a catty of oil (the specific amount of oil depends on the size of the container. When you pour it into a big basin, the fish and bean sprouts will all be submerged. Turn off the fire when the oil is hot and let it dry first. Then add a lot of pepper and dried pepper (depending on the degree of personal spicy), stir-fry slowly with low fire to get the fragrance of pepper and pepper. Be careful that the fire is not too big, so as not to explode. 5. The color of pepper changes quickly. Turn off the fire immediately and pour the oil and pepper in the pot into the cauldron of fish. Be careful! ! Eat! ! Great note: 1, don't use too much water to cook fish, just put the fillets in, just after being flooded. After cooking, pour it into the basin, and some fish fillets will be exposed. Stir-fry some pepper and pepper before cooking 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 also destroy the delicacy of fish. I don't think the peppers and peppers bought in America are as fragrant as those in China, so it's better to fry them before pouring oil. Domestic materials are good, and hot oil can be poured directly on peppers and prickly ash. After the fish is done, you can pour the soup back into the pot and add tofu or vermicelli or konjac. , which is boiled fish hot pot. Or simply put the cooked fish in the electric hot pot at the beginning, and just fire it after eating the fish.