Practice: 1. Dice onion and ginger, chop onion and cut green pepper.
2. Wash the fish and cut it into sections.
3. First, fry the fish pieces in a hot pot and cool the oil.
4. Then turn over and fry until golden brown on both sides.
5. Adjust sweat (soy sauce, yellow wine, oyster sauce and salt are even)
6. After the fish is fried, add the onion, ginger and garlic, then add the sauce and stir well.
7. Add pepper and stir well, then add appropriate amount of water and cook until the fish is tasty.
8. When the fish is delicious, just sprinkle with onions.
Second, steamed fish with chopped pepper: 400g herring, appropriate amount of oil, appropriate amount of salt, appropriate amount of pure grain wine, appropriate amount of hot sauce, appropriate amount of green onion, appropriate amount of ginger slices and appropriate amount of chicken essence.
Practice: 1. Fish pieces are marinated with pure grain wine, salt and ginger slices for one night.
2. Wash with tap water later, and draw 3 times in the middle of the fish back with a knife. Put ginger slices in it.
3. Add hot sauce and onion and sprinkle with chicken essence.
4. Boil the water and put it into a stainless steel steamer. After becoming popular 15 minutes, the engine stopped and waited for about 3 minutes to start (the back of this fish piece was a little thick, so it took 15 minutes. )
5. After taking out the fish, remove the onion and add the onion.
6. Pour the right amount of oil into the pot and bring the oil to a boil. When the temperature rises to 9 minutes, turn off the engine and pour it on the fish.
Third, fried fish food: grass carp 500g, oil, salt, wheat flour, ginger, chicken essence, soy sauce.
Practice: 1. Wash the fish and cut it into pieces.
2. Add ginger foam, then add a little soy sauce, salt and chicken essence, stir, sprinkle some dry wheat flour and stir.
3. After the oil is boiled, put the fish pieces in and fry them.
4. Fry on low heat until the surface turns orange.
5. Remove unnecessary oil and dry it!
Braised fish food: 300g big herring, oil, onion, soy sauce, rice wine, Pixian bean paste, sugar, ginger and garlic.
Practice: 1. Pour the right amount of oil into the pot, add the fish pieces and fry until golden brown on both sides.
2. Stir-fry shallots and garlic in a pot, add fish pieces, pour rice wine, soy sauce, boiled water, sugar and Pixian bean paste.
3. Bring the fire to the boil, and turn to low heat to roast until the fish is cooked. Collect the juice from the fire.