There are many ways to cook marine fish, including boiling, steaming, braising, stewing, frying, etc. Investigation and research from a nutritional perspective found that the two cooking methods of steaming and stewing ensure that all the nutrients in marine fish are not easily lost, and they are delicious and easy to handle. Try not to eat fried sea fish, because when the cooking oil is processed at high temperatures, the unsaturated fatty acids in the original cooking oil will be converted into saturated fatty acids. Saturated fatty acids are the raw materials for the formation of cardiovascular and cerebrovascular thrombus and blood vessel wall plaques. This is the fundamental reason why we recommend steaming or stewing marine fish. There are so many ways to make sea fish, I will only tell you a few distinctive ones. 1: Hot nest fish Ingredients: One whole fish (the one with few bones will be enough, the one that looks like grass carp is best, and rainbow fish is used for sea fish), and all the ingredients are ready. Method: Remove the scales from the fish, wash it and shake it dry, make four or five cuts on both sides (use a shallower force to avoid tearing it through), add a bottle of cooking wine, 1/5 tablespoon of salt to smear the fish body, and stuff a little shredded ginger and pepper into the belly. , steam it in the microwave for about 7 minutes. At the same time, do the second-hand work: Make the sauce (a secret skill of home wear). Take an ordinary home-cooked bowl, add 3/5 bowl of light soy sauce, 1/5 bowl of dark soy sauce, 5 drops of vinegar, 2 tablespoons of sesame oil, 2 tablespoons of chili oil, and white sugar. Half a tablespoon, a little pepper powder, a little black bean juice, a little ginger and garlic, green onions. . Not a little, but more, about two green onions, cut into chopped green onions, mix well and set aside. It is estimated that there will be 1.5 minutes left. When the microwave stops, cook about 1/5 bowl of vegetable oil in a pot over medium heat. Take out the fish (forgot to mention, use a large shallow plate to put the fish into the oven), pour the sauce over the heat, be careful to cover the head and tail, okay, the last step is the finishing touch, hold the pot steady, pour the hot oil on the fish with a bang How can I feel so good about my body? Usually when I do this step, I have to find a few more people to observe. When I see the astonished expressions on other people's faces, I feel that there is nothing exciting about the Nobel Prize. Fish in Tomato Sauce. Ingredients: fresh tomatoes, tomato paste (or canned tomatoes), it is best to use sea fish, if not available, you can use crucian carp and grass carp. The premise is that it must be fresh and salty. Method: Wash the fish, handle it well, cut 4 or 5 cuts on both sides, and control the moisture; heat oil and fry the fish (a little trick is to cool the pan for a few seconds after the oil is hot, and then change to medium to small size) Fry over high heat to prevent the fish from going into the frying pan or immediately covering the fish skin); the fish body should be kept intact. During the frying process, you can use a spoon to pour hot oil on the surface of the fish body while frying, be careful, and be especially careful when turning it over. Emphasis on protecting the skin of the fish to make it look good; fry the fish until it is almost cooked, stir-fry the diced tomatoes, and add a little juice from the canned tomatoes. If not, add a little tomato sauce. This will make it better. It is a combination of the freshness of fresh tomatoes and the thick juice of canned tomatoes; Same as above, continue to use a spoon to pour the juice on the surface of the fish, so that the tomato juice can penetrate into every corner of the fish body; add appropriate salt to taste, and cook for 1 or 2 minutes , take out the pot. Sauce-flavored grilled sea fish 4-6 small sea fish, 4-6 bamboo skewers, 2 tablespoons each of bean paste and salad oil, 1 tablespoon each of sugar, soy sauce and water, 0.5 tablespoon each of minced garlic and ginger juice, 1 MSG and 1 refined salt each teaspoon, vegetable oil 2 tablespoons. Production process (1) Wash the small sea fish, dry it, and then thread it with a bamboo skewer from the mouth to the tail of the fish. (2) Heat vegetable oil in a wok until it is 40% hot. Add bean paste, sugar, salad oil, soy sauce, minced garlic, ginger juice, water, monosodium glutamate and refined salt. Stir well and cook for 2 minutes to form a sauce. (3) Coat both sides of the small sea fish with sauce and place it on the fire or on an electric oven and bake until cooked. Please pay attention to the sauce while grilling the fish. 4-6 small sea fish, 4-6 bamboo skewers, 2 tablespoons each of bean paste and salad oil, 1 tablespoon each sugar, soy sauce and water, 0.5 tablespoon each minced garlic and ginger juice, 1 teaspoon each MSG and refined salt, 2 tablespoons vegetable oil spoon. Production process (1) Wash the small sea fish, dry it, and then thread it with a bamboo skewer from the mouth to the tail of the fish. (2) Heat vegetable oil in a wok until it is 40% hot. Add bean paste, sugar, salad oil, soy sauce, minced garlic, ginger juice, water, monosodium glutamate and refined salt. Stir well and cook for 2 minutes to form a sauce. (3) Coat both sides of the small sea fish with sauce and place it on the fire or on the electric grill, and bake until cooked. Please pay attention when grilling, and apply the sauce while grilling the fish