Material: 900g herring,

Seasoning: 5g of yellow rice wine, 50g of lobster sauce, 4g of salt, 5g of chives, 25g of soy sauce, 5g of ginger, 20g of sugar, 4g of pepper (red, sharp and dried), 4g of monosodium glutamate, 25g of sesame oil and 70g of peanut oil.

Practice: 1. Slaughter the herring, slice the clean fish, chop it into pieces 4 cm long and 3 cm wide, and put it in a bowl;

2. Add salt, yellow wine, onion and ginger slices into the fish, mix well and marinate for 2 hours to taste;

3. Put the dried lobster sauce into a bowl, add warm water, soak for about half an hour, remove impurities and wash;

4. Put the dried Chili granules on the washed fermented soybean, put them in a cage and steam for 1 hour, then take them out for later use;

5. Enlarge the fire in the wok, add peanut oil and burn it to 70% to 80% heat, then add the marinated fish pieces and fry them until golden brown, and take out and drain the oil;

6. Stir-fry the slices of onion and ginger in the pot, add the fish pieces, add 200 ml of chicken soup, sugar, salt and lobster sauce, and burn together;

7. After boiling, switch to low heat until the fish pieces are soft and waxy. When the juice is thick, add monosodium glutamate, balsamic vinegar and sesame oil and serve.

Materials:

Grass carp 1, lobster sauce, green pepper, red pepper, pork, dried starch, refined salt, cooking wine, sugar, sesame oil, pepper and peanut oil.

Practice: 1. Slaughter grass carp, remove scales, clean internal organs, cut off the fish head, remove bone spurs, connect the fish with the fish tail, gouge out a horizontal knife and dice the green pepper.

2. Wrap the fish head and fish in dry starch, fry them in a hot oil pan until golden brown, take them out, put them in the shape of fish, and put them on a plate.

3. Leave a little oil in the pot, add lobster sauce, stir-fry green and red peppers, add sugar, stir-fry cooking wine, salt, pepper and sesame oil, and pour them on the fish in the plate.

Materials:

65438+ 1 carp is about 0.5kg, lobster sauce, 2 tablespoons of soy sauce, 4g of salt, water starch, chicken essence, a little onion ginger, 4 pieces of garlic, a little colored pepper, 65438+ 0/2 tablespoon of sesame oil and 500ml of oil.

Exercise:

First, clean the fish, remove the head and cut it into 2 cm pieces. Cut the lobster sauce into pieces and soak in oil (oil equals lobster sauce).

Add minced onion and ginger, water starch and 2g salt into the fish pieces, stir and immerse for 30min.

When the oil pan is heated to 60%, always fry the fish pieces to prevent adhesion.

Fish pieces should be fried again,

Prepare the sauce: add 1 tbsp starch water, 1-2 tbsp soy sauce, 2g salt and 1 g chicken essence to the bowl.

Add a little oil to the pot, stir-fry the fermented soybean and minced onion, ginger and garlic, then pour in the sauce, stir-fry the fish pieces for half a minute, then add the colored pepper pieces, and finally pour half a tablespoon of sesame oil out of the pot.

Ingredients: 300g cod, 0/00g lobster sauce/kloc,

Seasoning: vegetable oil 25g, sesame oil 5g, soy sauce 5g, sweet noodle sauce 5g, sugar 3g, cooking wine 5g, salt 3g, onion 5g, ginger 2g and white garlic 4g.

Practice: 1. Clean cod, cut it into blades, add salt and soy sauce for a while, put it in a 60% hot oil pan for a while, and take out the oil control;

2. Chopped onion, ginger and garlic;

3. Heat the wok with oil, add onion, ginger and minced garlic, stir-fry until fragrant, add sweet noodle sauce, lobster sauce, cooking wine, soy sauce, refined salt and white sugar, add cod slices and stir-fry until the cooked fish juice is thick, pour sesame oil and sprinkle with monosodium glutamate.

Materials:

Polygala tenuifolia 1, Douchi 1, ginger 20g, 2 onions, 2 garlic, red pepper 1, a. water 200㏄, rice wine 1, soy sauce 1, and fine sugar 65438+.

Practice: 1. Wash mandarin fish, wash lobster sauce, peel ginger and shred, wash onion and cut into small pieces, wash garlic and red pepper and chop them for later use.

2. Pour some oil into a hot pot and heat it. Stir-fry lobster sauce, ginger, garlic, onion and red pepper. Add seasoning a and fish. After boiling, turn to low heat and cook for about 12 minutes (with a little soup left). Sprinkle with sesame oil.

Materials:

1 catfish (also known as pond lice fish) (about 500g), 20g Yongchuan Douchi, 1 0g/ginger (10g), 1 teaspoon salt (5g), 3 cloves of garlic, 2 tablespoons of soy sauce (30ml), 1.

Exercise:

Catfish viscera, washed with clear water, cut into small pieces with a width of 2 cm.

Wash and chop the peppers. Peel ginger and chop it with garlic. Wash parsley, remove leaves and chop.

Add Jiang Mo, Yongchuan Douchi, salt, minced garlic, soy sauce, oil, Shaoxing wine and shredded pepper to catfish, mix well and marinate for15min.

Put the pickled catfish segments into a steamer, cover with fire and steam for 8 minutes.

Finally, take the steamed lobster sauce catfish out of the steamer and sprinkle with chopped coriander.

Materials:

A golden pomfret, 5 slices of ginger, a little onion, a red pepper, a spoonful of lobster sauce, a spoonful of salt, half a spoonful of soy sauce and two spoonfuls of oil.

Practice: 1. Wash the fish, put two flower knives and sprinkle salt on the fish, including the belly. Put it on hold for a while

2. Slice ginger, onion and red pepper evenly.

3. Set up the pot and put some water into it to boil.

4. Put the ginger on the bottom of the plate, and then put down the fish.

5. Sprinkle douchi and spread a little ginger.

6. Steam for 8 minutes on medium fire, and take off the pot.

7. Take another oil pan and heat two tablespoons of oil in the hot pan.

8. Pour half a tablespoon of soy sauce first, and then pour the hot oil on the fish.

9. Serve with shredded red pepper and shredded onion. (You can also pour the oil directly on the onion and ginger. )

Ingredients: 1, two hairtail, beheaded and cut into sections. 2, lobster sauce three or two. 3, Laoganma spicy lobster sauce three spoonfuls. 4. Two spoonfuls of cooking wine. 5, two onions, chopped. 6, a small piece of ginger, sliced. 7. Two cloves of garlic, sliced.

Practice: 1, put oil in the pot and heat it to 60%, then fry the fish on medium heat.

When the oil turns golden yellow, take out and drain the oil.

2. Put the fish in a bowl, pour the cooking wine, and then spread the lobster sauce, spicy lobster sauce, chopped green onion, ginger slices and garlic slices in turn.

3. Add a lot of water to the steamer, boil it, put it in a bowl with fish, cover it and steam for about an hour.

4. After taking out the bowl, remove the ginger and garlic and serve immediately.