1. Buy herring and cut it into fillets.

2. size the fish fillets (salt, monosodium glutamate, onion, ginger, wine, pepper, or if you like, you can put spiced powder or other flavors you like)

3. boil a little water, add the fish fillets and cook them (8% is enough), and take them out immediately. Pot, no water.

4. Heat a lot of oil, add some dried red pepper and pepper (depending on personal taste), and pour the oil on the fish fillets when the pepper in the oil pan turns slightly black.

5. Boiled fish eaten in restaurants often have a lot of soybean sprouts under the fillets. Fish fillets are just spread on top of bean sprouts. If you eat it at home, bean sprouts can be avoided.

6. When the oil is first poured, be careful not to spill it and burn yourself because of the high oil temperature, so the utensils for boiling fish must be larger.

second, raw materials: bass (both bass and perch are translated into bass, try it yourself)

or Tilapia

or Catfish (catfish), preferably live fish, instead of carp

one

ingredient: bean sprouts, or your favorite vegetables < No need to cut), onion

watercress (or chopped pepper), pepper, dried red pepper, Chili powder,

salt, monosodium glutamate, pepper, cooking wine, soy sauce, vinegar, cooking oil

Other requirements: raw flour, cooking wine, salt, and one protein

Practice:

1. Grab the fillets with a little salt, cooking wine, cornmeal and an egg white and marinate for 15 minutes. Put the head, tail and fish chops in a separate dish and marinate them in the same way)

2. Boil a small pot of water, wash the bean sprouts, scald them in boiling water, fish them into a large pot and sprinkle a little salt according to your personal taste for later use.

3. Add three times as much oil as usual in a clean wok. When the oil is hot, add three tablespoons of watercress (or chop and stir-fry) until fragrant. Add ginger, garlic, onion, pepper, Chili powder and dried red pepper and stir-fry over low heat. Add the head, tail and fish chops, turn to high heat, stir well, add cooking wine, soy sauce, pepper and sugar, continue to stir fry for a while, add some hot water, and season with salt and monosodium glutamate (taste salty). When the water boils, keep the fire, put the fillets one by one, disperse them with chopsticks, and turn off the fire in 3~5 minutes. Pour the cooked fish and all the soup into the big pot with bean sprouts just now.

4. Take another clean pot and pour in half a catty of oil (the specific amount of oil depends on the size of the prepared container, so when pouring into the big pot, all the fish and bean sprouts will be submerged, and you can visually check). When the oil is hot, turn off the fire and let it dry first. Then add a lot of pepper and dried pepper (depending on the degree of personal spicy), and slowly stir-fry the fragrance of pepper and pepper with low fire. Pay attention to the fire is not too big, so as not to fry.

5. When the color of pepper is about to change, turn off the fire immediately, and pour the oil in the pot and pepper pepper into the big bowl of fish, and be careful to burn it! !

boiled fish

raw materials: perch, tilapia and catfish are better

ingredients: bean sprouts, or your favorite vegetables

seasoning: ginger (a large piece, sliced loosely), garlic (just pat one end slightly without cutting), onion, watercress (or chopped pepper), pepper and dried red pepper.

Other requirements: raw flour, cooking wine, a little salt, and one egg white.

Practice:

1. Kill the fish, wash it, chop off the head and tail, slice it into fillets, and chop the remaining fish chops into several pieces. Grab the fillets with a little salt, cooking wine, cornmeal and an egg white and marinate for 15 minutes. Put the head, tail and fish chops in a separate dish and marinate them in the same way)

2. Boil a small pot of water, wash the bean sprouts, scald them in boiling water, fish them into a large pot and sprinkle a little salt according to your personal taste for later use.

3. Add three times as much oil as usual in a clean wok. When the oil is hot, add three tablespoons of watercress (or chop and stir-fry) until fragrant. Add ginger, garlic, onion, pepper, Chili powder and dried red pepper and stir-fry over low heat. Add the head, tail and fish chops, turn to high heat, stir well, add cooking wine, soy sauce, pepper and sugar, continue to stir fry for a while, add some hot water, and season with salt and monosodium glutamate (taste salty). When the water boils, keep the fire, put the fillets one by one, disperse them with chopsticks, and turn off the fire in 3~5 minutes. Pour the cooked fish and all the soup into the big pot with bean sprouts just now.

4. Take another clean pot and pour in half a catty of oil (the specific amount of oil depends on the size of the prepared container, so when pouring into the big pot, all the fish and bean sprouts will be submerged, and you can visually check). When the oil is hot, turn off the fire and let it dry first. Then add a lot of pepper and dried pepper (depending on the degree of personal spicy), and slowly stir-fry the fragrance of pepper and pepper with low fire. Pay attention to the fire is not too big, so as not to fry.

5. When the color of pepper changes quickly, turn off the fire immediately, and pour the oil in the pot with pepper and pepper into the big pot of fish. This delicious boiled fish will be fine.