1. After the fish is washed and drained, soak it in 2 tablespoons of soy sauce, 1 tablespoon of white vinegar and 1 tablespoon of wine for two to three hours.

2. Drain the soaked fish, and then fry or fry.

3. Slice the onion into long slices and fry it in the oil pan, then add the crucian carp crisp, sprinkle with 2 tablespoons of soy sauce, 65,438+0 tablespoons of sugar, 65,438+0 tablespoons of wine and half a bowl of water, and bring to a boil. Turn down the fire until the water is dry, and then take off the pan.

* When the fish is soaked in the seasoning 1, it must be seasoned from time to time. The oil for frying fish should be hot, or fried in a non-stick pan to prevent the fish from breaking when turning.

Onion fish

Raw materials: live grass carp 1 strip (weighing about 750g), salt 6g, soy sauce 25g, cooking wine 15g, monosodium glutamate 3g, pepper 2g, shredded ginger 15g, shredded onion 15g, onion ginger.

1. After the grass carp is slaughtered, it is washed, dephosphorized, gill removed, washed, cut on both sides, put the fish in a pot, add onion, ginger and water for about 15 minutes, take it out when it is cooked, and put it in a fish dish.

2. Sprinkle salt, monosodium glutamate and pepper on the fish, add cooking wine, code onions and shredded ginger, and marinate with soy sauce.

3. Heat sesame oil in the pot and pour it on the fish.

Delicious and fresh, elegant, salty and slightly spicy.

red-cooked yellow fish

Fresh yellow croaker is most suitable for steaming, and frozen products can only be braised or dry-baked in such a strong way.

Ingredients: croaker, coriander

Accessories: onion, ginger, garlic, soy sauce, vinegar, sugar, cooking wine, pepper, salt and chicken essence.

1. Wash the croaker and fry it in the oil pan.

2, golden on both sides, pepper, garlic cloves, stir-fried, onion, ginger, soy sauce (more), vinegar, sugar, cooking wine. Add a little water and simmer.

3, collect soup, adjust salt, put chicken essence, pan, sprinkle some parsley.

Roasted crucian carp

Ingredients: onion, ginger, garlic, cooking wine, vinegar, soy sauce, pepper, salt.

Wipe the pot with ginger when it is hot, so that it won't touch the pot (add more oil, so that the fish won't touch the pot easily). Stir-fry slightly, add cooking wine and vinegar, add garlic cloves, and when garlic is fragrant, add water, ginger, onion and soy sauce, add salt and chicken soup, thicken and take out.

Water the juice fish.

Grass carp (carp ... as long as the fish is not too thick), onion, ginger, garlic, vinegar, sugar, water starch (thicker)

1. Wash the fish, control the water and cut into sections (don't cut the fish if it is small), and evenly spread salt and spiced powder inside and outside. 10~20 minutes

2. Relax the oil in the pot, dip the submerged fish in dried noodles or starch, fry it in the pot, and then remove it for later use.

3. Leave a little oil in the pot, add onion, ginger and garlic, add vinegar, sugar and salt, add water and starch, boil over low heat, add chicken essence after the juice is thick, and turn off the fire.

4. Pour the prepared juice on the fish.

bouillabaisse

The weight of the fish is controlled at about 600 grams. The size of the fish looks beautiful in a fish dish, and the temperature of raw and cooked is easy to grasp.

After cleaning the fish, spread lard evenly on both sides of the fish, then dip it in a little white wine.

Take a large piece of old ginger, take the longest piece and cut it into uniform and beautiful slender silk, cut the middle piece of onion, spread it on a fish plate, and then sprinkle some shredded onion and ginger on the fish;

After the boiler boils, put the fish in the pot (never steam the fish in cold water, or you will break the pot. The secret of many steamed vegetables is to boil water and steam it in a pot.

Steam for 5 minutes and then turn off the heat. Don't open the lid after turning off the fire, the fish won't come out of the pot. Use the residual temperature in the pot to "steam" for 8 minutes and then take it out immediately. Then, spray the prepared seasonings (soy sauce, vinegar, clear oil) on the whole body of the fish (salt and monosodium glutamate are not allowed, it should be light and tender), and then put a few parsley on the table at will to eat.

1. If it is a slightly larger fish such as steamed lotus seed fish or grass carp (the weight is controlled at about 1000g), the steaming time can be extended for another 2-3 minutes, but not too long. Don't forget the trick of "virtual steaming";

2. When steaming a slightly larger fish, you can put two chopsticks under the fish to make the fish fully cooked while it is hot.

3. You can also put the prepared juice (soy sauce, vinegar, oil) in a small bowl and finally pour it on the fish and steam it with the fish. After the fish is out of the pot, pour this seasoning on the fish. Compared with the original juice, this kind of pouring juice has less astringency and warmer and softer fish flavor, which is suitable for the taste of the elderly and people who like light. Heat and "virtual steaming" are the real secrets.

fish and chips

Cut the grass carp (the bigger the better), scrape off the scales, cut into 2-3 cm thick pieces and put them in a pot.

Pour in soy sauce, cooking wine, salt, monosodium glutamate, onion and ginger, preferably without fish. Marinate for 3 hours. Pour the starch into the plate and beat an egg in the bowl.

You can fry it. Pour a pot of bottom oil into the pot and heat it.

The fish pieces are now covered with starch and dipped in egg paste.

Fry in the oil pan, change the noodles for 2 or 3 minutes, pour a little soy sauce and urgent juice before taking out.