1. I bought a bream (it feels too small, and if I caught it when I was a child, it would be released. Unfortunately, I can rarely see the bream of my hometown in the market. In fact, it would be best if I had the bream in the Yangtze River, and it is estimated that all the good things in my childhood are almost extinct). Necessary ginger and onion.

2. Pay attention to clean the abdominal cavity of the fish. Now the water body is polluted to varying degrees, so there is a black film in the abdominal cavity of the fish!

3. Cut the flower knives on both sides of the fish-this will make it easy to taste.

4. Because the fish is small, there is no need to make a cross, just 3 knives for the oblique slice-pay attention to the oblique cut into the meat, not the straight cut!

5. Spread some salt evenly on both sides of the fish, even in the abdominal cavity, and make a little taste in the early stage! I don't like some methods of dipping flour, and I think it destroys the taste of fish skin!

6. Put the prepared fish on the plate, with shredded ginger, chopped garlic, dried Chili, and then add some green onions! Several color combinations look good!

7. Pull the pan. After the oil burns blue smoke, stir-fry the ingredients. The fire should not be too big, mainly to stir-fry the fragrance.

8. When the onion and garlic turn yellow, you can remove the ingredients for later use. Pay special attention to the red pepper, which will not look good.

10. Use the remaining oil for frying fish! The oil temperature is 6 minutes.

1 1. Just light yellow on both sides, or slightly fried! ! Be careful when turning over the fish. If you break it, you'll break the pot.

12. Then you can put a small bowl of water (there is no soup in the family) and start cooking-there is a lot of fire and oil in the restaurant, and people even use oil to cook it, so the family will use their own methods! Adding the most important yellow wine+soy sauce after boiling is a step to remove fishy flavor and dye!

13. Add the previous ingredients and cook together. Add a little salt to the soup, and consider the amount, because soy sauce is salty, and sauce should be added later, including the fish itself and the taste! Keep pouring the juice on the fish to ensure uniform heating!

14. Add a spoonful of bean paste, which is my favorite thing ~ ~ My hometown basically uses homemade red pepper paste!

15. If you cook it for a short time, the fish will be cooked. If you cook it for a long time, it will easily destroy the shape!

16. Now put the fish on the plate and sprinkle with onion leaves-do you think this is done?

17. There is still some soup in the pot! The essence is there! Add a little sugar, vinegar and vegetarian food, mix the starch at the bottom of a bowl, put it in the pot, bring it to a boil with high fire, stir it quickly and evenly, and take it out when it is a little sticky!

18. The last process-pour the soup! Control the amount of juice by yourself, if it is too dry, it will be tasteless if it is too much!

Sweet and sour hairtail

Ingredients: two chilled hairtail.

Ingredients: ginger, garlic, pickled pepper, pepper, onion, white sugar, vinegar, soy sauce, etc. 1, wash and chop into pieces, mix in a little raw flour or flour, and fry in a pan until the surface is golden. 2. Pick it up and dry it in the air. 3. Stir-fry the pepper particles, pour in the ingredients (don't pour the onion first), pour in soy sauce, vinegar and white sugar and add a little cooking wine. 4. Pour in the fried octopus pieces. It's not much fun to eat steamed fish all the time. Buy a fish, take off the meat, and use the remaining fish heads and bones to cook soup. It's good to eat one fish and two.

A live fish, cut clean, take the meat on both sides, cut into butterfly slices and marinate with seasoning for 30 minutes. Deep-fried and cooked. There is a little oil-fried garlic slices left in the pot. Stir-fry dried chili and Jiang Mo, add a little water, soy sauce and sugar and boil. Wrap the fish fillets in soup, pour vinegar, thicken them, sprinkle with scallions, and turn the spoon out of the pot. Slightly spicy and crispy, slightly sweet and sour fish fillets are ready!

Peasant fish

The ingredients are as follows:

Chives, ginger, garlic cloves, coriander, Pixian watercress, pickled mustard tuber, pepper, pickled pepper, and ginger will be more perfect if they can make pickled pepper. Hehe, there is nothing like pickled pepper and pickled ginger to improve the flavor of roasted fish, especially the farmhouse flavor.

Practice:

Fry the fish first, many people are afraid of this link, because it is easy to be scalded by spilled oil, so that the fish sticks to the pan and the fried fish skin is fragmented. In fact, as long as the preparation work is done well, none of this will happen. First, let the fish dry after washing, and then use kitchen paper towels to absorb the water from the fish. In addition, the pan for frying the fish must be cleaned. First, dry the pan with fire, and then wipe the pan with ginger to let it have a layer of ginger juice. When the fish is fried until golden brown on both sides, you can get out of the pot. Pour the bottom oil into the pan, stir-fry pepper, pickled ginger, pickled pepper, pickled mustard tuber and Pixian watercress, then add soy sauce, vinegar, yellow wine and sugar to taste, then add fish and water to stew, and add onion and garlic. When the juice is almost dry, add the coriander and get out of the pot!