■Raw materials:

fresh scallop l (about 750 grams), lard, vinegar, noodle sauce, refined salt, monosodium glutamate, peppercorns, cooking ingredients, green onion, ginger, coriander section, sesame oil, each appropriate amount.

■ Method:

1. The scallop disemboweled to remove viscera, debris, clean, chopped off the fish head and tail tip, fins, cut into sections about 5 cm long, sprinkled with refined salt, vinegar marinade for a while.

2. Wash the pot, add a little lard, burned to four or five hot, into the onion, ginger, pepper, cooking, fried flavor, then into the sauce fried scattered, cooking vinegar, injected into the water, pour into the scallop section, with a high fire boiling, skimmed off the foam, and then simmered on a small fire for about 20 minutes, to be thick soup, add monosodium glutamate spices, sprinkle into the parsley section, drizzle into the sesame oil and mix it well, into a plate that is complete.

■ Characteristics:

The fish is fresh and fragrant, and the meat is rotten off the bone, which is convenient and delicious.

■ efficacy:

This dish has the function of warming the stomach, tonic deficiency, skin, black hair and so on. With the rest of the house diet recipe, said the scallop: "warm stomach, tonic deficiency, skin." In particular, scallop scales contain a variety of unsaturated fatty acids, which can treat hair loss, skin inflammation and other conditions. (Eat scallop fish do not remove the skin, scales, rinse can be) women often eat scallop fish, can promote smooth and moisturized skin, long hair, hair, face more beautiful.

3 "old mom with fish

Materials:

Selected white scallop, pickled red pepper, tomato sauce, red oil, cooking wine, ginger and so on.

Making:

1, scallops cleaned and cut into sections, add onion, ginger, wine, salt, monosodium glutamate, vinegar marinade for about 15 minutes;

2, the oil burned fifty percent hot, one by one under the scallop, frying over low heat until golden brown and drain the oil;

3, burning hot red oil, add tomato salsa, pickled red peppers with the stir-fried to the color of bright red, add a little water and boil to the aroma of overflowing under the deep-fried Scallops slightly simmer to taste, until the juice thick thick, add a little sesame oil stir fry evenly out of the pan.

Features: taste sour and spicy, slightly sweet, colorful meal.

4 "steamed fish secret

Secret one: the weight of the fish control in 600 grams or so, such a size of the volume, placed in the fish plate, looks beautiful, and raw and cooked fire is good to grasp;

Secret two: packing the fish, you can be chopped from the belly of the fish spine (sawed off with the end of the knife) to prevent the fish from steaming due to the contraction of the fish bones to make the fish the whole deformation, but if your But if your hands are rusty, it's okay not to chop, lest you spoil the fish and deform it before it starts steaming. After the fish is cleaned up, lard is smeared on both sides of the fish body (oil is also acceptable), and then dipped in a little white wine (you can also try to dip some foreign wine, and perhaps create a new flavor);

Tip three: about 50 grams of meat mixed with a little soy sauce, sesame oil, salt, ginger, mushrooms, and put into the belly of the fish, which will not only make the fish taste more fresh, but also support the belly of the fish, so that the steamed fish shape is full of body;

Secret four: take a large piece of ginger, take the longest section cut into uniform beautiful long thin silk, will take the middle section of the green onion (not white, and ginger, etc.) shredded, (in order to beautiful, induced appetite) spread in the fish plate, the fish into the plate and then sprinkled some onion ginger silk on the fish body;

Secret five: be sure to steam the pot of water, and then into the pot of fish (don't cool the water will be on the pan of the fish steamed, then the pot of smashing. A lot of steamed dishes are the secret of the water after the food into the pot steam);

Tip six: Steam 6-7 minutes to turn off the fire (fire is the top secret);

Tip seven: Turn off the fire, do not open the lid, the fish do not take out the pot, the use of the residual temperature in the pot, the "virtual steam" 5-8 minutes immediately out of the pot, and then will be prepared for the seasonings (soy sauce, soy sauce, soy sauce, soy sauce). Seasonings (soy sauce, vinegar, oil, very little salt or no salt) drizzled all over the body of the fish (can not put MSG, in order to light, fresh and tender), and then casually placed a few loose parsley on the table to eat.

Features:

This fish is as tender as tofu, as flavorful as crab meat, and as light and refreshing. If you're eating it with someone else present, you'll want to aim your chopsticks as quickly and quietly as possible at the belly of the fish (the most tender and flavorful part of the essence), and make the first move!

Additional points:

1. If you are steaming a slightly larger fish such as lotus fish or grass carp (weight should be controlled at about 1,000 grams), the steaming time can be extended by 2-3 minutes, but not too long. Don't forget the "virtual steam" trick.

2, steaming slightly larger fish, you can set up two chopsticks under the body of the fish, so that the fish leave the chassis hollow, the body of the fish in full heat quickly cooked, out of the pot, in the kitchen, quietly withdraw the chopsticks, do not let the guests find your tricks.

3, steamed slightly larger fish, you can also stand up the fish (like fish swimming in the water) steamed. At this time, a savings of 5 centimeters long onion can be used to open the fish belly, so that the fish stand smoothly, on both sides of the fish body buckle put two small ceramic bowls to fix the fish body (fish belly does not put the meat filling). At this point, you can also be in the fish body on each side of the side planing three knives, and in each knife slit into a piece of ginger. When the fish is steamed, remove the small bowl before serving.

4, you can also be adjusted, ready to finally pour on the fish (soy sauce, vinegar, oil) juice in a small bowl, with the fish on the pot with the steam, to be the fish out of the pot, this seasoning is also taken out of the pot, poured on the fish, this pouring juice with the front of the raw juice compared to the less astringent, the fish flavor is more gentle and soft, suitable for the elderly and those who like to taste the light

How about this? But steamed wuchang fish is the real secret of the book, ring ring is the secret! Many people only on the minced meat and other visible details are inspired, but also forget a few points after the fact, in fact, the fire, "virtual steam" trick is the real secret oh. Some parts you can't change (fire secret), otherwise there will be no high level of flavor, but some parts, you can try (according to their own taste and the advantages of local seasoning) to improve.

Don't think that steaming fish is too much trouble and too much trouble, follow this procedure personally once, you will have a deep impression, because its taste will make you can't forget this steaming procedure.

6 "Ma Po tofu fish

Raw materials:

Carp, tofu, minced meat, garlic.

Practice:

1, carp slaughtered clean, with a little oil fried until both sides yellow.

2, tofu cut into small dices, boiled in lightly salted boiling water until floating, rinsed with cold water to cool. Cut garlic cloves into horse-ear shapes.

3, minced pork fried crispy, set aside in a bowl.

4, put a little oil in the pot to heat, add Pixian bean paste fried incense outstanding, then mixed with soup, boiling with salt, monosodium glutamate, soy sauce seasoning, carp, minced meat and bleached cool tofu diced into, with a small fire to taste.

5, the soup is thicker, the fish with chopsticks dragged into the dish, the pot into the garlic cloves after repeated thickening with water starch, so that the tofu is completely attached to the flavor, and then plate, sprinkle a little pepper into the dish.

2 "broccoli bean crispy cod

Raw materials:

Cod 1 large piece, broccoli, ginger, garlic, tempeh, salt, monosodium glutamate (MSG), cooking wine, sugar, pepper, salad oil

Practice:

1. Cod with the appropriate amount of salt and cooking wine marinade, and then on the cage to steam for 8-10 minutes, take out and wait for use.

2. Put oil in the pot, add chopped green onion, ginger and crushed tempeh and stir-fry, then season with salt, monosodium glutamate (MSG) and pepper, and pour it over the processed cod after the tempeh is fried and crispy.

3. broccoli blanched in salted water, code in the cod fish around that into.

1 "lemon fish fillets

Materials:

Net grass carp 400 grams, 50 grams of celery, fresh lemon 2, salt, cooking wine, sugar, pepper, egg tuck, white wine, green onions, ginger juice, cooking oil

Practice:

1. Wash the fish meat, sliced into the same size of the thick slices, with the juice of green onions, ginger, salt, cooking wine and pepper. Marinate for a few minutes, pat the flour drag egg dip evenly to be used;

2. Sit in a pot on the fire into the oil to 4 into the heat, down into the fish fillets on both sides of the frying until golden brown and cooked yards into the dish, the pan to stay on the bottom of the oil to stir fry celery end, squeeze the lemon juice, cook the white wine, poured in the fish fillets on the can be.

Features: golden color, fragrant and tender.

Effects: Lemon has the effect of generating fluids to dispel summer heat, resolving phlegm to stop coughing, strengthening the spleen and eliminating food.

2 《Black and White Dragon and Phoenix

Materials:

100g of cooked shredded eel, 100g of cooked shredded chicken breast, 30g of enoki mushrooms, 1 bag of KNORR Hot and Sour Soup with Black Pepper, 1 egg, 3 rice bowls of water

Practice:

1, beat the egg into an egg wash, wash the enoki mushrooms, and cut in half;

2, pour the cold water into a pot, add the soup ingredients and mix well, then add the cold water into a pot.

2. Pour cold water into the pot, add the soup ingredients and stir well, then put in the enoki mushrooms, cooked eel and cooked chicken breasts, boil over high heat, then pour in the egg mixture. Push and stir to make egg splash.

Peach's Kitchen:

Recently, I watched Johnnie To's "Dragon and Phoenix Duel" and was immediately attracted by the words "Dragon and Phoenix Duel", so I went home and started to think of ways to make a soup with "Dragon and Phoenix Duel" in it. In this soup, eel refers to the dragon and chicken refers to the phoenix, one black and one white, which is the grand finale of the dish. Convenient and easy to make, it's a delicious and unique soup to serve at the end of a dinner party or a family reunion, and it's definitely a great way to shake things up. Eel is best used fresh, blanch with water to remove the fishy flavor.

1 "kimchi crucian carp

Kimchi crucian carp is crucian carp and kimchi, by deep-frying, burned into. The dish is tender, fresh and spicy, salty and flavorful. Kimchi fish, originally Sichuan folk flavor, general family can make. Later, the Sichuan restaurant will be introduced to the folk food should be the city, because it has a Sichuan local flavor, but also very popular with diners, and eventually became a famous dish.

The production process is: the five tail of similar size of crucian carp, clean, in the body of the fish on both sides of the graver two knives. The kimchi is cut into thin julienne strips. Frying pan with high heat, under the oil, burned to about 2000C, put the fish into the pot to fry, until the skin tight, decant part of the oil, leaving 100 grams of oil in the pot, with a spoon to push the fish to the side of the pot, under the pickled red chili pepper, chopped green onions, ginger and garlic minced, mash juice, stir frying out of the aroma, the fish moved to the middle of the pot, and then put the fresh broth, soy sauce, red soy sauce. When the soup boils put pickled bok choy, boil for about 10 minutes more, fish fish out on a plate. Add vinegar, scallions, water bean flour thickening, pour on the fish that is into

Kimchi fish in the essence: is a unique kimchi, Sichuan kimchi varieties are more, pickled chili peppers, pickled ginger, pickled pickles, pickled cowpeas, pickled carrots, pickled Lotus white and so on. All vegetables, nothing to soak. Even the chicken claw also cannon's unique flavor. Pickled chili peppers and ginger are essential for removing the fishy odor in Sichuan cuisine. Pork, beef, mutton and fish, chicken, duck, fried, stir-fried, stewed, choked, burned, have soaked chili, soaked ginger to enhance the flavor. It is fried pumpkin shredded vegetables, with or without pickled ginger, pickled chili, the flavor is also very different. Pickled sauerkraut is to do pickled fish essential pickles in Jiangmen meat and beans in this dish, pickled sauerkraut role is more significant. In the hot and sour soup, pickled chili, pickled ginger, pickled pickles rapped out of the soup, taste thick and sheepish, so that a big appetite and fresh soup become a strong contrast.

2 "Chongqing" patchouli pickled crucian carp "

Ingredients:

500 grams of fresh crucian carp, patchouli 25 grams, pickled radish 100 grams, pickled chili 25 grams, Pixi County 20 grams of soybean petals, 25 grams of pickled ginger, 25 grams of garlic, 25 grams of green onion. Mash juice, refined salt, cooking wine, pepper, soy sauce, pepper, monosodium glutamate, sugar, vinegar, sesame oil, water soybean meal, fish soup, refined oil in moderation.

Methods:

1, crucian carp slaughtered and cleaned, with fine salt, cooking wine, pepper code taste; pickled chili pepper, Pixian bean paste chopped fine; pickled ginger granules; patchouli choose to wash, cut into pieces; pickled radish cut into small dices.

2, pot on the fire, into the refined oil burned to seventy percent heat, under the crucian carp fried to tight skin after fishing.

3, the pot to stay in the bottom oil, down into the Pixian bean petals, pickled chili peppers, pickled ginger, garlic rice, flower pickled radish stir-fried, mixed into the soup, into the crucian carp, seasoned wine, mash sauce, refined salt, soy sauce, sugar, vinegar, and part of the end of the patchouli, burned until the fish cooked when the fish fish out on the plate; pot to stay in the soup, water soybean meal thickening, seasoning monosodium glutamate, dripping into the sesame oil, sprinkle with chopped scallions, pouring the crucian carp in the pan, and finally sprinkle with the remaining The last sprinkling of the remaining patchouli is ready.

Features:

Patchouli is a common wild plant, has a special aromatic odor, so it has the effect of eliminating stomach gas, is now commonly planted. Nowadays, it has been borrowed by chefs, and has been used to cook crucian carp after a little improvement, and its effect is extraordinary.

3 "crucian carp cooking method

1> beans fresh fish

All

Cuisine

Features

Raw materials fresh fish (crucian carp is best) 1 kilograms, 50 grams of soybean chili sauce, 800 grams of vegetable oil (about 140 grams of consumption) 20 grams of wet starch, chili powder 1 grams of pepper, pepper a little bit, 420 grams of pig bone soup, sugar 15 grams of cooking wine 30 grams of cooking wine. 15 grams, 30 grams of cooking wine, 3 grams of salt, 8 grams of vinegar, 10 grams of soy sauce, 15 grams of minced garlic, 6 grams of minced green onion, 2 grams of monosodium glutamate.

Process (1) remove the scales and gills of fresh crucian carp, gutted and cleaned, in the body of the fish on both sides of the sloping knife graved into a trapezoidal knife, every 1 to 2 cm wide a knife. (2) in the frying spoon into the vegetable oil, on a high flame 7 ~ 80% heat, into the fish fried for about 1 minute, both sides were yellow, fish out to drain the oil. (3) In the frying spoon, leave about 70 to 80 grams of oil, with a high flame until slightly hot, into the soybean chili sauce and chili powder stir fry a few times. (4) When the oil becomes red, add ginger, pork bone broth, sugar, cooking wine, pepper, salt, garlic, soy sauce, etc. and stir well, then add the fried fish. When the soup comes to a boil, move it to simmer on a gentle fire for 7 to 8 minutes (turn the fish over once in between). Then fish out and put the fish on a plate. (5) thicken with wet starch, add green onion, vinegar, monosodium glutamate and mix well, pour on the fish that is to become

2> kimchi fish

Originally Szechuan

Features crucian carp tender, salty and fresh to taste, slightly hot and sour, with a strong characteristic of the local flavor of Sichuan.

Raw materials Three fresh crucian carp (each about 150 grams). 50 grams of pickled cabbage. 15 grams of pickled chili pepper, ginger, garlic 10 grams each, 15 grams of green onions, vegetable oil 5 side grams, 10 grams of Awakening bad juice, 10 grams of cooking wine, 10 grams of soy sauce, 150 grams of broth, 10 grams of sesame oil, 15 grams of cornstarch.

Making process Carp scales, gills, disemboweled and gutted, washed, in the body of the fish on each side of the standing cuts. Pickle (only with the vegetable gang) cut into 1.5 cm long julienne. Pickled chili pepper, ginger, garlic minced finely. Chop green onion into thin flowers. Frying pan on a high flame, pour vegetables,. Oil heated to about 200 ° C, into the crucian carp fried about 3 minutes to both sides slightly yellow, decant part of the oil, leaving about 100 grams of oil in the pot, the fish pushed to the side of the pot, under the bubble chili, ginger, garlic, wake up bad juice, green onion 煵 out of the aroma. Then put the wine, soy sauce, soup, etc., fish pushed back to the pot, with medium heat to boil, put pickled cabbage burned for about 10 minutes (burned during the process of turning), to be tasted after the fish fished into the plate, pot put green onion, sesame oil, thickening, pour the juice on the fish that is completed.

12" sweet and sour fish

Materials:

One yellowtail, ginger, green onion, chili pepper, vinegar, soy sauce, sugar, rice wine, oil

Cooking method:

1. Heat the oil and fry the fish in a pan, set aside

2. Add the green onion, ginger, chili pepper and pop the aroma

3. Add the soy sauce, sugar, and vinegar, and stir to mix well

4.

4. Add the fish into the pot and cook with the ingredients to taste

13《Sweet and Sour Fish》

Ingredients:

White pomfret, chopped green onion, minced garlic, soy sauce, sugar, vinegar

How to make it:

Dry-fry the white pomfret (no need to rub salt on it) and put it on a plate.

Spices:

Open a small fire, add a little oil, soy sauce, vinegar, sugar (in order of priority), to be melted, and finally throw in the green onions and garlic, turn off the fire, and drizzle directly.

14 "Lu Cai sweet and sour carp

FeaturesTraditional Shandong famous dishes. This dish originated from the town of Luokou, the Yellow River wharf in Jinan, Shandong Province, and is made with Yellow River carp, which is deep-fried and simmered. Characterized by the fish meat is burnt outside and tender inside, taste sweet and sour

Raw materials

Carp 750 grams 200 grams of sugar, soy sauce, cooking wine 10 grams each, 2 grams of green onion, ginger, vinegar 120 grams of minced garlic, 3 grams of refined salt, 100 grams of test starch, 300 grams of broth, peanut oil 1,500 grams

Production

1, the carp to remove the Lin, viscera, two cheeks, in the body of the Both sides of every 2.5 cm straight graver and then oblique graver into the flip knife, lift the fish tail to make the knife open, wine, salt sprinkled into the mouth of the knife a little marinade; broth, soy sauce, cooking wine, vinegar, sugar, salt, wet starch into the gravy;

2, sprinkled with wet starch at the mouth of the knife and then placed in 70% of the hot oil and deep-fried until hardened, with a slight fire to dip fried for 3 minutes, and then on the high fire fried to golden brown, fish out of the plate

15 Shanghai Cuisine Sweet and Sour Carp

Features

Famous for its fragrance, tenderness, and pure flavor, the dish pays close attention to the preparation of the clear and milk broths, which are clear and fresh, while the milk broth is white and mellow.

Raw materials

Carp a soy sauce, refined salt, monosodium glutamate, cooking wine, vinegar, sugar, wet starch in appropriate amounts

Production

1, in the back of the fish to cut two 3-centimeter mouth, will be the refined salt and cooking wine sprinkled into which a little marinated. The above seasonings to the gravy.

2, in the knife mouth sprinkled with wet starch in the seventy percent of the heat of the oil and fried until the skin hardened, move the micro-fire frying for three minutes, and then on the high fire frying until golden brown fish out of the plate, with the hands of the fish pinch loose.

3, will be onion, ginger and garlic into the pan fried flavor poured into a good gravy, blistering with the boiling oil of the fried fish into the juice, a little fried quickly poured into the fish can

5 "boiled fish practice

Raw materials:

grass carp a dried chili three two, pepper small bowl of half a bowl of garlic cloves, ten, a piece of ginger, scallions, scallion five cut into scallion flowers, a pinch of salt, a chicken egg! filtered out of the egg white, a little starch, three taels of oil, chili oil 1 small bottle, a pinch of white sesame, cucumber strips, soybean sprouts.

How to do it:

First of all, clean the fish, cut off the head, pick out the bones, and slice the fish with a knife, so that the processed fish meat will not have a lot of thorns.

Then add salt and cornstarch to a bowl of egg whites to make an egg-white paste, then dip the fish fillets in the egg-white paste and set them aside.

Next, chop the garlic, cut the ginger into thin strips, and cut the dried chili pepper into pieces, removing the seeds.

When you're ready to cook, it's time to get started!

We can make boiled fish as long as three oil, but the three oil to be divided into two to use, first of all, 2/3 of the oil into the hot pan, when the oil is hot, into the minced garlic, shredded ginger, dried chili peppers, peppercorns, stir-fry for a few moments// and then the fish head and fish bones into the pan to fry for a while, and then can be put into the cold water, and then the water boiled, the cucumber strips cut into good cucumber sprouts into the pot together. Add the fish slices to the pot, add salt and a pinch of chicken seasoning to taste, wait until the water comes to a boil, sprinkle with a pinch of white sesame seeds and serve in a large pot. Next is the crucial step, the flavor of this boiled fish depends on it. Once again, the clean pot to heat, pour oil and chili oil, burned to eighty percent heat, into the dried chili peppers and peppercorns burst it, pay attention to not too long, until the dried chili peppercorns and peppercorns a little discoloration can be, and then the oil is poured directly on the surface of the fish, sprinkled with chopped green onions

6 "Teach you to do the water boiled fish

" numb on top of the head, spicy over the top! "Some time ago, boiled fish in the country popular in a mess, from the south of the river to the north of the river, people tend to over-ambitious swarm to catch up with this wave of boiled fish. In fact, boiled fish in many parts of the country, such as Guizhou boiled fish, Hubei water boiled only fish, Lhasa boiled fish, etc., of course, Chongqing boiled fish is the most famous.

Boiled fish in Chongqing Yubei flavor, seemingly primitive approach, the actual workmanship - choose fresh live fish, and give full play to the chili pepper to protect against the cold, beneficial effects of blood, cooking out of the meat at all will not become tough, tender, oily and not greasy. Both remove the fishy flavor, but also maintain the tenderness of the fish. The feature that steals the limelight is the unique "spicy": full of red chili eye-catching, spicy and not dry, numb and not bitter, mouth-watering at the beginning of the taste, eat a mouthful of extraordinarily fragrant lips and teeth, so that people can not take care of the praise of the rush to eat the next mouthful. Said I myself are going to flow Hala son:] the following is a brief talk about the practice of boiled fish.

Main ingredients Grass carp 1 (1000 grams or so)

Accessories 1 egg, 1000-1500 grams of salad oil, 1250 grams of soup, 5 grams of salt, 3 grams of monosodium glutamate, 4 grams of pepper, 15 grams of wine, 3 grams of ginger, 7 grams of garlic, 8 grams of green onion, peppercorns, dried chili peppers, as much as possible.

Process

1, the grass carp scales, gills, disemboweled, gutted and cleaned, with a knife to take off the two fans of fish meat, fish head, money bone made into blocks.

2, the fish oblique knife sliced into thin slices, add fine salt, cooking wine, monosodium glutamate, egg white and mix well, so that the fish slices evenly coated with a layer of egg paste.

3, the frying pan on the fire, add broth, salt boiling, under the fish head, fish bones, simmering over high heat. Skim the soup surface foam, drop into the cooking wine to fishy. Put soybean sprouts on the bottom of the soup pot. When the fish bones are cooked, fish up into the soup pot.

4, the fish slices shake scattered into the pot, when the fish slices just break the life of the fish fish, put on the fish bone. Then add ginger, garlic cloves, scallion knots, pepper, monosodium glutamate, pepper, dried chili peppers, etc. 5, the pot clean, put salad oil to seventy percent of the heat into the soup pot, simmering for a minute or two into.

The taste of the good and bad depends on the good and bad of the raw materials of hemp pepper, chili pepper, as well as the level of simmering red oil. Restaurants generally have red oil beforehand Ao, pay attention to the temperature of the oil, high is easy to wash paste pepper, dry chili; low is no spicy flavor and aroma. Fish must be live fish, grass carp, black fish, fat head, carp can be. Soup must have flavor, blanched fish fillets have flavor. In addition to the family to do a time with two or three pounds seems to be a waste of some, as well as pepper, chili pepper can be according to their own taste discretionary increase or decrease.

Water-boiled fish practice one

Preparation before production:

1.scaled to fin-tailed grass carp a, 2.5 pounds ----3.5 pounds (love to eat the head of the fish can also be used to fat head of the fish);

2.a catty of soybean sprouts (with the boiler copied to the eight ripe to be used);

3.a small bag of mustard greens ("Fish Spring" brand on the can);

3.

4. two heads of garlic peeled and chopped off the root to be used (to be used with the surface of the knife to shoot twice);

5. a peeled ginger sliced (about 50mm square size);

6. pepper and dried chili pepper moderate (in my experience can be used to "taste good beauty" brand, the "good" brand, the "good" brand);

6. "

7. a small bowl of salad oil;

start to do it:

1. the head of the fish chopped down and divided in half;

2. the body of the fish flat with a sharp knife flat will be two big slices of fish and fillets separated;

3. continue to two big slices of fish into the appropriate amount of Fish slices;

4. will be divided into three or four sections of fish steaks and fish head put together spare;

5. fish slices in an egg white, a little salt, dry starch and cooking wine, mix (preferably with the hands of a good grasp);

you can start the fire:

1. will be a small bowl of salad oil, all the peppercorns and chili peppers poured into a pot, frying slowly over a low flame;

2. in the chili peppers, the color changed, using a spatula to fry. After discoloration, use a spatula to fish out half of the oil and pepper chili, standby;

3. Turn up the heat, put in a good shot of garlic cloves and ginger, after the aroma, the head of the fish fillet into the pot;

4. Stir fry two, pour in cooking wine about a small evening, salt half a spoonful of water, add boiling water three or four bowls;

5. When the fish soup boiling out of taste, the fish fillets one by one flat into the water out of the boiling soup;

5.

6. the fish will cook very quickly, out of the pot before putting the appropriate amount of chicken essence, white pepper and pepper;

you can pot:

1. be sure to use a large enough pot (you can also consider using an electric hot pot), pots put has been copied soybean sprouts and squash;

2. will be the fish slices of a series of soup soup water poured into the pot;

3. That half a bowl of salvaged peppers and oil poured on top;

Several points of attention

First, the fire, can not be peppers and other stir-fried paste, because it is to rely on the oil to fry, so do not use a big fire, or all are scorched affect the appetite, but also not healthy.

Second, the flavor of the fish is to rely on the previous pickled, so not like the general practice to consider the back can be flavored again, to pickle through. You can slightly put a little more chicken salt.

Boiled fish practice of two

Raw materials:

Bass (Bass or Perch two are translated into bass, try it yourself) or Tilapia (tilapia) or Catfish (catfish) can be, preferably live fish, do not use carp (Carp) a, bean sprouts, or their favorite vegetables, ginger (a large, pat loose), garlic, and so on. sliced), garlic (one head, a slight beat can be, do not have to cut), onion moderate, bean curd (or chopped pepper), pepper, dry red pepper, chili powder, salt, monosodium glutamate, pepper, cooking wine, soy sauce, vinegar, cooking oil, cornstarch, cooking wine, a little salt, an egg white

Practice:

1, will be a good fish to kill and wash, chopped off the head and tail, sliced into fillets, and chopped into pieces the rest of the fish fillet. Fish fillets with a little salt, cooking wine, cornstarch and an egg white scratched well, marinated for 15 minutes. The head and tail and fish steak another plate, with the same method of marinade)

2, boil a small pot of water, wash the bean sprouts, put into the boiling water, scalded, fished into a large pot, according to personal taste, sprinkle a little salt, standby.

3, in a clean frying pan with three times the usual frying oil, when the oil is hot, put three tablespoons of bean curd (or chopped fried) burst incense, add ginger, garlic, green onions, pepper, chili powder and dry red pepper stir-fry over low heat. After the taste, add the head and tail and fish fillet, turn to high heat, turn well, add wine and soy sauce, pepper, sugar to taste, continue to stir-fry for a few moments, add some hot water, and at the same time, put salt and monosodium glutamate to taste (to taste salty and bland). When the water boils, keep the heat high, put the fish slices in one by one, use chopsticks to disperse, turn off the heat for 3~5 minutes. Pour the cooked fish and all the broth into the large pot that just held the bean sprouts.

4, another clean pot, pour half a catty of oil (the specific amount of oil depends on the size of the container prepared to pour into a large pot, the fish and bean sprouts all submerged shall prevail, you can eyeball it). When the oil is hot, turn off the heat and let it cool for a while. Then add more peppercorns and dried chili peppers (depending on the individual's degree of numbness and spiciness), and slowly stir-fry the peppercorns and chili peppers with a small fire. Pay attention to the fire is not too big, so as not to fry paste.

5, the color of the pepper is changing, immediately turn off the fire, the pot of oil and pepper chili together into the fish pot, careful hot!

Note:

1, the amount of water to cook the fish should not be too much, in order to fish fillets into the just after the water can be flooded. After cooking and pouring into the pot, some of the fish fillets will be exposed.

2, cook the fish before the part of the pepper and chili first fried, in the cooking, you can fully leach the red pigment in the pepper, so that the oil color red.

3, pickled fish, do not put too much salt, it will be salty, but also will destroy the freshness of the fish.

4, I think, the U.S. bought peppercorns and chili peppers are not as fragrant as the domestic ones, so it's better to fry them before splashing oil. Domestic material is good, so you can directly splash hot oil on the chili peppers.

5, fish eaten, you can pour the soup back into the pot, under the tofu or vermicelli or konjac, etc., is boiled fish hot pot. Or simply the beginning of the boiled fish into the electric hot pot, after eating fish, direct fire on the line.

1 "boiled fish practice

Materials:

250 grams of fish, 150 grams of garlic, celery heart 100 grams, 15 grams of dried chili, Pixi County 40 grams of beans, 200 grams of oil, 15 grams of soy sauce, monosodium glutamate (MSG) 1 grams of ginger 10 grams of garlic 15 grams of water soybean meal, broth, the right amount.

Method of production:

1, the fish will be de-boned and de-thorned (generally said that the choice of fish without thorns is better), the fish meat cut into 5 cm long, 3 cm wide thin slices, into a bowl, with soy sauce, cooking wine flavor, with water soybean meal mix well.

2, green garlic, celery, clean, respectively, cut into 6.5-centimeter-long segments and pieces.

3, hot oil in the pot under the dry chili, pepper, fried brown-red (do not fry burnt to the degree of excellent incense), fish out chopped fine.

4, the pot of crude oil under the green garlic, celery, fried to the raw plate.

5, the pot of oil hot, under the Pixian bean, fried red, add soup (to the right amount, too much is tasteless; too little bean powder is easy to fall off, the soup is sticky) a little bit of cooking, remove the bean dregs, green garlic, cabbage, celery and then put into the soup pot, add soy sauce, monosodium glutamate, cooking wine, pepper, salt, ginger, garlic, burned through the flavor, fished into the deep dish or lotus leaf bowl.

6, the fish slices poured into the slightly open pot of the original soup sauce (soup should be slightly open. If the soup is not open, the bean flour will fall off; soup is wide open, the meat slices are easy to age). Use chopsticks to gently disperse, just cooked and poured into the assembled ingredients of the plate or bowl, sprinkle with dried chili pepper, pepper, followed by a drizzle of boiling oil, so as to have a more intense spicy flavor.

Note:

To do a good job of this dish, technical and difficult. But as long as the two spicy a hemp (PI county bean paste, dry chili and pepper) and other auxiliary materials are ready, and according to the above method and the main points of production, will be able to obtain satisfactory results.

Home-style yellowtail

Raw materials:

yellowtail 1 (about 500 grams) bamboo shoots 50 grams of pork 75 grams of scallion 5 grams of ginger 5 grams

1 gram of garlic 5 grams of sesame oil 15 grams of wine 25 grams of oil 150 grams of soy sauce 15 grams of sugar 5 grams

Practice:

1. yellowtail scaling, gills, digging to the Viscera, washed, in the fish body on both sides of every 1.5 centimeters graved a diagonal knife lines. Pork leg meat slices.

2. yellowtail with soy sauce (5 grams) impregnation, so that it penetrates the salty flavor. Frying pan set on high heat, oil slippery pan, under the seasoning and burned to smoke, into the yellowtail, fried until the fish body on both sides of the golden brown, poured into the funnel to drain the oil.

3. pot to stay in the bottom of the oil (15 grams), put onion, ginger, garlic slices stir-fried flavor, and then put the meat, bamboo shoots slices stir-fried, and then put into the yellow fish, put into the Shaoxing wine, soy sauce (12.5 grams), sugar, a little bit of burning, heating water 300 grams. After boiling, change to a small fire for about 10 minutes, and then end back on the high fire, with a funnel spoon gently fish out the yellowtail on a plate. The pot to leave the marinade, add monosodium glutamate, dripping sesame oil pushed evenly, thickened soup, pouring on the fish is complete.

There are two points to note:

1. Processing yellowtail, do not have to disembowel, with chopsticks from the mouth to stir out the intestines, rinse can be cooked.

2. Frying fish, the pan first hot, with oil slippery pot, and reconcile the burning to smoke, that is, more than eighty percent of the oil heat, it is not easy to stick to the pot.

Fat intestines fish

Main materials: a box of fat intestines (supermarkets buy, a small box) a live carp (grass carp ......)

Seasoning materials: cooking wine, pepper, dried red pepper, PI County hot sauce, onion, ginger and garlic, salad oil

First, the onion, ginger and garlic, red pepper, hot sauce, pepper, and so on. Add the onion, ginger, garlic, red pepper, hot sauce, pepper in turn to the hot frying pan, stir-fry a few times, you will smell a very fragrant and fragrant flavor. Then add the fat intestines cut into sections (because the wash will not turn, simply tear into pieces) plus wine, stir fry a few times, add water and simmer for a while. When the fat intestines are almost cooked and then add water, the cut fish fillets directly on the fat intestines, cover and continue to stew, the fish is very easy to cook, stew for a short time on the good .