Raw materials:

Fish, wine, green onions, garlic, chili lard, seasoning each a little.

Practice:

1. Wash the fish, cut into pieces;

2. Into the hot frying pan first frying until the fish skin is yellow see hard, fish out.

3. Add cooked lard, wine onions, garlic, chili peppers, seasoning stir-fry in the pot, and then put the meat broth to boil, put the fish in. Then simmer for about ten minutes with a small fire, see the fish cooked juice is gelatinous, add monosodium glutamate and shake, so that the marinade wrapped around the fish pieces, that is.

Raw materials for boiled fish:

Grass carp, catfish, bean sprouts, chili peppers, mace and so on.

The practice of boiled fish:

(1) Selected grass carp, catfish, chili peppers, jalapenos and other raw materials, the customer ordered all the boiled fish on-site slaughter, the slaughter of the fish to clean up the internal organs into the slice of the fish after the link.

(2) The slaughtered and cleaned fish is sliced into fish slices according to the specified width and thickness, and the fish slices are sieved into pots with salt, monosodium glutamate and other seasonings and starch according to the established ratios, and then the fish slices are put into pots for the coding and sizing.

(3) in the frying pan filled with white water, to be boiled into the sliced fish after sizing, flying water, and then fished out into the basin. Then pour salad oil into the pot, add chili, pepper, hot pour in the pot with fish slices, so a pot of boiling fragrant boiled fish is made.

Characteristics of boiled fish:

Spicy flavor, tender fish, spicy and tasty, popular in the capital, has not failed.

Nutrition:

Grass carp meat is tender, each 100 grams of fish contains 17.9 grams of protein, 4.3 grams of fat, 36 milligrams of calcium, 173 milligrams of phosphorus, 0.7 milligrams of iron, but also contains vitamins B1, B2, niacin and so on.

Catfish is rich in nutrients, each 100 grams of fish containing 64.1 grams of water, protein 14.4 grams, and contains a variety of minerals and trace elements. [Gourmet China]

Main effects:

The Chinese medicine believes that the grass carp is sweet and warm, has the effect of warming the stomach and the middle, calming the liver and dispelling the wind, and the fish intestines can be beneficial to the eyes and eyesight. Catfish is sweet and warm, and has the effect of tonifying the middle and benefiting the yang, facilitating urination, and treating edema.

Boiled fish is a spicy temptation to watch the family dishes, meat fresh flavor, doubly favored. And boiled fish taste good or bad depends on the quality of raw materials such as pepper, chili.

Spicy temptation boiled fish with a kind of popularly known as "bullet head" dry red chili. It is produced in the mountain city of Chongqing, is collected before and after the fall of the fresh dried and become, this time the chili body long, thick, bright color, few seeds, spicy and sweet, the best quality, cooked in the high temperature of the red oil will not turn black and burnt.

And with it with the hemp pepper is more delicate, only Guizhou produced hemp pepper to boil out that special hemp flavor. The rind of this kind of pepper has a special aroma and a strong and persistent numbness.

With these special chili peppers and pepper made of boiled fish in the mouth is fragrant with spicy, rather than dry spicy choking. Whether it is fish or bean sprouts, all retain their original flavor, there will be no greasiness, smell of the aroma, spicy, not dry, taste thick and mellow, no wonder many people once tasted will not be able to forget.

Skimming fish

Raw materials:

Skimming fish three, garlic, ginger, cooking wine, green onions, pepper, cumin, oil, salt, moderate.

Making:

1, the skinned fish cleaned and removed the head in the body of the fish cut a few diagonal cuts to be used.

2, take a bowl, put the appropriate amount of salt, pepper, cooking wine [a little bit can be], garlic, ginger, use chopsticks to mix it well, put the pickled fish marinade for 30 minutes.

3. Take a baking dish, put tinfoil on it, put the marinated fish on it, and sprinkle pepper, cumin and oil evenly on both sides of the fish. Into the oven to bake until 35 minutes (during the turn once the side), remove sprinkled with small onions can be, fragrant grilled steak skin fish is ready.

Dish name: sweet and sour fish (Beijing cuisine)

Features: golden color, sweet and salty taste, the outside of the burnt inside tender.

Raw materials: yellowtail (can also be used grass carp, carp, etc.) 1 tail (weighing about 750 grams), gold cake, plums 5 grams each, 10 grams of green onion, 10 grams of ginger, 125 grams of sugar, vinegar 50 grams of salt 3 grams of cooking wine 15 grams of soy sauce 10 grams of oil, cornstarch, ginger juice, each appropriate amount.

Practice: (1) fish to phosphorus, fins, gills, viscera clean, fish body every 2 cm on both sides of a cut to the fish bone, and then cut 1.5 cm along the bone, so that the fish meat turned up. The gold cake, plum cut small dices with boiling water slightly hot.

(2) put a pot of oil burning 7-8% heat, put into the fish hanging starch micro-fire frying through, fishing kitchen plate.

(3) pot to stay in the bottom of the oil is hot, add onion, ginger powder burst incense, onion, ginger powder out, into the soy sauce, sugar, salt, cooking wine, vinegar, ginger juice, boiling water starch made of sweet and sour sauce, poured in the fried fish, in the sprinkle of plums, gold cake can be diced. dish name: sweet and sour fish (Shanghai cuisine) raw materials: fish, ginger, green onion, garlic prepared a little, vinegar, sugar, soy sauce, wet starch, salt appropriate amount of broth 3OO grams, peanut oil 2OOO grams.

Practice: ① fish graver, slightly salted with refined salt, and coated with starch paste;

② frying pan pour oil, *** fry for 8 minutes, the body of the fish frying bow, to the body of the fish all golden brown, remove into the dish;

③ frying pan to leave a little oil, put the ingredients, burn thick thickened thickening, dripping oil poured on the fish body can be