Raw material:one grass carp, greens, bean sprouts, each appropriate amount.

Seasoning: 30 grams of spicy sauce, 100 grams of old oil, 500 grams of fresh broth, salt, monosodium glutamate, 5 grams of sugar, 10 grams of peppercorns and chili peppers.

Marinade: 5 grams of meat treasure king, 10 grams of beer, 30 grams of starch, 5 grams of salt, 3 grams of monosodium glutamate, 1 egg white.

Production:

1, grass carp slaughtered and cleaned, meat sliced into thin slices, add marinade marinade sizing.

2, greens, bean sprouts blanched and stir-fried into the basin bottom.

3, the pan under the salad oil, burned to 3 into the heat under the fish slice sliding oil.

4, 50 grams of old oil in the pot, under the spicy sauce stir fry, under the soup, boiling under the fish, salt, monosodium glutamate, sugar seasoning, thickening, into the pot.

5, another pot under 50 grams of old oil, under the pepper, chili running oil, and then splashed in the basin can be.

Flavor: spicy. With this method can also make spicy shrimp, spicy crab ......

Nongfu grilled fish

Raw materials: fish

Seasoning: 10 grams of ginger and green onion, 15 grams of salt, 10 grams of cooking wine, pepper 5 grams of cooked peanut crumbles 5 grams of green and red peppercorns, onion granules 10 grams of olive groceries 8 grams of black bean pangasinan 25 grams

Accessories: 10 grams of chopped green onions, 10 grams of celery, 8 grams of sesame seeds, drizzled with 10 grams of sesame oil, 10 grams of pepper oil seasoning in olive groceries, black bean pangolin, so that the taste of spicy and fresh aroma rather than spicy stimulation.

Production:

1, the grass carp scaling from the back of the spine open knife (easy to bone), remove the spine, change the word knife, add ginger and green onions, salt, cooking wine, pepper code taste for 2 hours into the flavor, into the fifty percent of the hot oil in a low-fire dipping and frying for 3 minutes to eight ripe, and then into the oven to bake for 8 minutes, out of the pot on a plate, dripping into the homemade fish sauce, sprinkle with crushed peanuts cooked with a baking dish on the table can be.

Homemade fish sauce production: 100 grams of burnt oil hot, add ginger and garlic rice fried dry incense, under the green and red pepper, onion particles fried incense, add 8 grams of olive groceries (chopped fine), 25 grams of black bean pangasius (chopped fine) fried incense, add 6 grams of salt to taste, under the 10 grams of chopped green onion, 10 grams of celery particles, 8 grams of sesame seeds, 10 grams of sesame oil, 10 grams of peppercorns oil to be done.

Water wave egg with cod

Raw materials: 200 grams of cod, 50 grams of asparagus, 1 egg roll, 5 grams of green onion.

Seasoning: 50 grams of bad pepper (and chopped pepper is slightly the same, but highlights the ginger and garlic flavor, taste hot and sour), 80 grams of salad dressing, 1 egg.

Making:

1, asparagus flying water pad. Take the chilled silver cod thawed naturally, wipe a layer of bad pepper on the top, on the cage on high heat without covering the film steamed 10 minutes removed from the plate, sprinkled with small green onions on top.

2, pot into the water 500 grams, add 20 grams of white vinegar (add white vinegar can make the heart of the egg is not hard), half-boiled into a poached egg, low heat cooking until the egg shaped but the "soup heart" when the fish out of the cooler, put into the dish, buried with salad dressing, as shown with omelets, the edge of the plate with chocolate can be pulled.

The production of bad pepper: take 500 grams of millet pepper, bell pepper (i.e., red pepper) 1500 grams of minced, put 500 grams of minced ginger, 500 grams of minced garlic, mix well, seasoned with 300 grams of salt, monosodium glutamate (MSG) 30 grams of MSG, 20 grams of chicken broth, 30 grams of sugar, poured into the salad oil, so that the oil completely cover the raw materials, sealed for 1 week into the bad pepper.

Kirin Fish

Raw materials: 1 tail of mackerel (about 1500 grams), 500 grams of corn flakes.

Seasoning: 300 grams of rock sugar, 5 grams of salt, 20 grams of cooking wine, 10 grams of ginger, 15 grams of green onion, 2000 grams of salad oil (about 80 grams).

Production:

1, mackerel slaughtered and clean, and then take the net fish cut into 2 cm square d, plus salt, cooking wine, ginger and scallion section mixing code 3 minutes, then pick up the net material residue spare.

2, the pot on the fire, into the oil to four or five hot, under the jade rice slices fried crispy, drain the oil into a tray. When the oil temperature rises to six or seven percent hot, down into the fish, fried crispy after fishing oil control.

3, leave a little oil in the pan, under the rock sugar stir-fried and bubbling over low heat, remove from the heat under the diced fish and mix the sugar syrup, and then poured into the tray of crispy corn flakes, and then keep turning, so that the fish evenly stick to the crispy corn flakes, to cool down and then loaded on the plate, a little garnish can be.

Technical key: frying sugar to pay special attention to the old and young, oil should be less, the fire should be small, fried to just melt, small bubbles can be removed from the fire and mixed into the fish; deep-fried fish ding do not have to shoot powder, is to be fried crispy texture.

Shame fish bean flower

Raw materials: net flower catfish meat (available instead of ordinary catfish, but the cost is slightly higher) 500 grams of pork 250 grams of minced pork, crushed rice sprouts 25 grams of Pixi County 20 grams of bean curd, soaking ginger 5 grams of fat 150 grams of meat.

Seasoning: A material: egg white 6, salt 2 grams, 3 grams of monosodium glutamate (MSG), chicken 5 grams. B material: MSG 3 grams of sugar 3 grams of sesame oil 5 grams of cornstarch 10 grams of scallion 10 grams.

Production:

1, the net fish in addition to net fascia, and fat meat together into a paste, add A material and the appropriate amount of broth (first into the refrigerator to ice a little bit), stirred into a paste-like, loaded into a container, covered with a cage with a high-flame steam for about 6 minutes, take out and spare.

2, the net pot on the fire into the bottom of the oil is hot, down into the minced pork stir-fried loose, adjusted to Pixian bean paste, sprouts, pickled ginger stir-fried incense, and then put the B material seasoning good taste, pot cover in the fish bean flower, sprinkle with scallions that is into.

Technical key: steam fish bean flower must add egg white and a little broth, otherwise steam is not tender.

Japanese pan-fried yellowtail

Raw materials: yellowtail about 500 grams.

Seasoning: 10 grams of ginger and green onion, 5 grams of salt, 10 grams of cooking wine, 5 grams of pepper, 10 grams of custard powder, 30 grams of butter.

Making:

1, the yellowtail slaughtered and cleaned, change on a word knife, add ginger and green onion, salt, pepper, cooking wine marinade for about half an hour into the flavor, pat a little custard powder.

2. Put the marinated fish on the charcoal grill and grill for about 15 minutes (turning both sides in time to make the color consistent).

3. Put butter in a pan and fry the fish until the skin is golden brown and crispy, serve with shredded bamboo shoots soaked in lemon juice.

Technical key: frying the fire should be slightly higher, frying time should be short, the fish skin color quickly out of the pan, so as to avoid a long time inside the meat firewood.

Thin crispy tender cod

Raw materials: egg tart pastry (diameter of about 8 cm) 1, 200 grams of silver cod meat, lettuce leaves 1, mint leaves 1.

Seasoning: 10g Lee Kum Kee Steamed Fish Soy Sauce, 15g corn starch, 20g Myo Sauce, 5g lemon juice, 2g green mustard, 10g salad oil.

Making:

1, 25 grams of steamed fish soy sauce and water into a marinated cod juice, silver cod cut into 1.5 cm thick round slices, into the marinated fish juice marinated for 15 minutes, fish out of the sopping up the water, sticking with the cornstarch.

2. Bake the tart crust in the oven (top at 180℃, bottom at 200℃) for 18 minutes until crisp.

3. Heat salad oil in a non-stick sauté pan until it reaches 50 percent of its original capacity. Fry the codfish in a low flame for 5 minutes until lightly browned and cooked through.

4, baked puff pastry on a plate, on top of the cleaned lettuce leaves, will be fried silver cod on top, and then the wonderful sauce with lemon juice, wasabi mix well into a piping bag, will be adjusted to the wonderful sauce squeezed in the cod, and finally decorated with mint leaves that is complete.

Double-flavored fish fillet

Raw material: 4 pieces of grass carp scallop fillet weighing about 250 grams.

Seasoning: 50 grams of salt, 20 grams of monosodium glutamate, 10 grams of cooking wine, 3 grams of pepper, 20 grams of green onion and ginger juice, 2 eggs, 75 grams of cornstarch, 500 grams of breadcrumbs (150 grams of exhaustion), 100 grams of sweet and sour lotus white silk, a dish of dried chili pepper, sweet and sour sauce sauce dish of sesame (with sweet and sour vinegar boiled and thickened and then sprinkled with pepper when the starting pot).

Production: 1, take the fish two wing bone meat, with a knife will wing bone after chopping, plus onion and ginger juice, salt, monosodium glutamate, pepper, cooking wine code taste for about 5 minutes, will be the egg, cornstarch into a whole egg paste, the fish steak drag uniform egg paste evenly wrapped in breadcrumbs into the fish steak hackle billet.

2, the pot on the fire, put the oil to 40% hot, will be one by one into the pot of raw fish frying to the outside of the crispy tender, golden color after the pot, cut into strips on a plate with the flavor plate on the table that is complete.

The key to production:

1, because the main material selection of fish trimmings into the dish, so the wing bone more, must use the tip of the knife to chop the wing bone.

2, the whole egg batter modulation should not be too dry, frying oil temperature is high, otherwise easy to paste when sugar, affecting the color of its dishes beautiful.