A complete book on how to fish with saliva!

1. Spiced fish

Ingredients

Carassius auratus, spicy sea pepper, sesame oil, pepper noodles, vinegar, sesame seeds, crispy peanuts, soy sauce, pepper oil, ginger oil, melon seed oil, shallots and red pepper.

Practice

1. Cut the big crucian carp and marinate it with ginger slices and shallots for one hour.

2. Add soup to the pot, add ginger slices, onion segments, pepper and star anise to boil, and put crucian carp into the pot for 8 minutes.

3. fish up for later use.

4, seasoning preparation, cold oil, small oil crisp peanuts.

5. Cut ginger, garlic and red pepper into rice; Chop shallots with chopped green onion; Stir-fried sesame.

6. Spicy sea pepper, soy sauce, minced ginger and garlic, vinegar, sugar, sesame oil, melon seed oil, wood ginger oil, pepper oil, sesame seeds, monosodium glutamate and chicken essence are mixed into spicy sea pepper water. Fish tastes good and bad, right in this bowl of sea pepper water.

7. Pour it on the fish and you can eat it. Just put red sea pepper rice, crispy peanuts and chopped green onion on the noodles.

2. Spiced fish

Ingredients

Silver carp, tender ginger, onion, pepper, Pixian bean paste, sesame and sweet potato starch.

Practice

1. Slice silver carp, put ginger slices, cooking wine, salt, sweet potato starch and marinate.

2. Shred the tender ginger. All kinds of seasonings are ready. You should cut it and wash it.

3. Boil the water in the pot, put the fillets in boiling water one by one, scald them until cooked, and put them on a plate.

4. Pour the water out of the pot, add oil, add shredded ginger, pepper and minced garlic, stir-fry until fragrant, add a spoonful of bean paste, continue to stir-fry, and add chopped green onion to stir-fry with low heat.

5. Prepare seasoning, white vinegar, take a spoonful of soy sauce, add appropriate amount of white sugar, stir fry in the pan, add appropriate amount of salt, and finally add onion leaves and turn off the heat.

6. Pour the seasoning soup on the fish on the plate, sprinkle some sesame seeds and eat.

3. Spicy fish with saliva

Ingredients

Grass carp 25g, starch 1 spoon, egg 1, ginger 1, millet spicy 1, garlic 1, high-alcohol liquor 2 spoons, steamed fish drum oil 2mI, water 1mI and oil 2 spoons.

Practice

1. Remove the big fishbone, cut the fish fillet into fillets, add 2 slices of starch, white wine, eggs, starch, garlic and ginger, and mix well without adding salt.

2. Marinate the fish for 15 minutes, and cut the millet, ginger and garlic into powder for later use.

3. Boil the water, put the fish fillets into the boiling water one by one, and take them out and put them in a bowl.

4. Heat the oil, saute the ginger, garlic and millet until fragrant, pour in the steamed fish soy sauce, boil it and pour it over the fish.

IV. Spilled fish

Ingredients

One fish, onion, ginger, garlic, peanuts, braised pork bun, salt, black pepper, cooking wine, starch, soy sauce vinegar, oyster sauce, sesame oil and Chili powder.

Practice

1. Stir-fry peanuts and let them cool for later use. Put ginger at the bottom of the plate.

2. Cut the fish into pieces and marinate with salt, black pepper, shredded ginger, cooking wine and starch.

3. Steam boiling water for 7-8 minutes.

4. Put soy sauce, vinegar, oyster sauce, sesame oil, garlic and onion in the bowl and mix well for later use.

5, hot oil, stir-fry the aniseed in the braised pork bag, and replace it with cinnamon, star anise and pepper if there is no braised pork bag.

6. Take out the aniseed and saute the garlic and shredded ginger.

7. Stir-fry some Chili powder and pour the oil into the soy sauce bowl.

8. Pour it into the steamed fish, and don't want the water steamed from the original fish.

9. Sprinkle in the fried peanuts and then sprinkle with chopped green onion.

5. Spiced fish fillet

Ingredients

1 grass fish fillet, cooked peanuts, lobster sauce, sesame seeds, green and red peppers, green onions, shallots, garlic, ginger, dried peppers, pepper, salt, chicken essence, pepper, cooking wine, egg whites, starch, vegetable oil, soy sauce, vinegar, sugar and cauliflower.

Practice

1. Lay the fish flat on the chopping board, cut it obliquely from the middle of the fish fillet, cut it to the skin of the fish, and don't cut it. Pull the left fish with one hand, and tilt the knife with the right hand to slice the fish.

2. Drag the left fish skin again and slice the other half.

3. In this way, the fish skin can be sliced completely.

4. Slice the fish obliquely with a knife into a connecting blade.

5. Put the fish fillets into a bowl, add pepper, cooking wine, egg whites and starch in turn, and marinate for about 1 minutes.

6. Dice green pepper, dice scallion, ginger and garlic, cut shallot and cut dried red pepper.

7. Put peanuts into plastic bags and crush them with a flour stick.

8. Add soy sauce, vinegar, sugar, pepper oil, chili oil and vegetable oil to the pot, add dried red pepper and pepper, stir-fry until fragrant, and then discard them.

9. Add scallion, ginger, garlic and fermented soybean and stir-fry until fragrant.

1. Add salt and chicken essence in turn, stir-fry until fragrant, then add green pepper, stir well, and turn off the heat to make juice.

11. Add vegetable oil to the pot and heat it to 4%. Add fish fillets in several times, and put the fish fillets in a bowl until they are smooth. Be careful not to move lightly, otherwise the fish fillets will be fragile.

12. Pour the prepared sauce on the fish fillets, preferably sprinkle with chopped pepper and sesame seeds.

6. Spilled fish

Ingredients

Black herring, starch, cooking wine, green pepper, red pepper, garlic, dried pepper, pepper, soy sauce, soy sauce, vinegar, sugar and fish soup.

Practice

1. Slice the fish, add cooking wine and starch and mix well.

2. Boil the water in the pot, put the fish fillets after boiling, and slip them away. Cover and cook until the water boils, and the fish fillets will change color. Drain and take them out.

3. Put the chopped garlic, dried pepper and pepper into a small bowl.

4. Start the oil pan, heat a proper amount of oil, turn off the heat when the oil is about to smoke, and pour it into a small bowl with seasoning.

5. immediately put in the chopped red and green pepper rings and blanch them with oil temperature to taste.

6. Add 3 tablespoons of light soy sauce, half a tablespoon of dark soy sauce, 1 tablespoon of vinegar, half a tablespoon of white sugar and 4 tablespoons of fish soup and mix well.

7. Sprinkle the seasoning evenly on the fish fillets.

VII. Spilled fish

Ingredients

Grass carp, Pixian watercress, Yongchuan lobster sauce, onion, ginger and garlic, salt, sugar, chicken essence, soy sauce, cooking wine, baoning vinegar, pepper, red oil, sesame oil, pepper noodles, crispy peanuts, cooked sesame seeds, chopped parsley, egg white and water starch.

Practice

1. Clean the grass carp, stew the fish head and bones, slice the remaining fish slices, add salt, pepper, cooking wine, water starch and egg white, and marinate evenly.

2. Slay Pixian watercress and Yongchuan douchi, add oil to the pan, stir-fry red oil with watercress first, and then stir-fry douchi.

3. put it in a pot, and add minced ginger and garlic, salt, sugar, chicken essence, soy sauce, baoning vinegar, chopped peanuts, chopped celery, pepper noodles, sesame oil and red oil to make a flavored juice.

4. bring a pot of water to a boil, add the fish fillets, scald them until they become discolored, turn off the fire, take them out and put them into the basin, then pour the mixed sauce on the fish fillets and sprinkle with sesame seeds and chopped green onion.

Eight, spicy fish with saliva

Ingredients

Grass carp, ginger, garlic, lobster sauce, dried shredded pepper, pepper, peanuts, sesame seeds, shallots, salt, cooking wine, pepper and sesame oil.

Practice

1. Wash the fresh fish and slice them into fillets.

2. Marinate the fish with marinade for 3 minutes.

3. In the process of salting fish, we cook peanuts in the oven, remove the skins from the roasted peanuts and chop them up for later use.

4. Chop lobster sauce, ginger and garlic, and prepare dried shredded pepper and pepper.

5. put oil in the pan, heat it, add pepper and dried chili shreds, then add lobster sauce, ginger and garlic and stir-fry until fragrant.

6, stir-fried ingredients in a large bowl, add the necessary seasoning and mix well.

7. add water to the pot. when the water boils, turn off the fire to the minimum, add the marinated fish fillets, scald them, scoop them up and spread them out in a big bowl.

8. pour in the seasoning, and then add the chopped peanuts, sesame seeds and shallots.

IX. Spiced fish

Ingredients

Fish fillets, lettuce, red peppers, green peppers, onions, sesame seeds, Huangfeihong spicy peanuts, sweet potato powder, salt and peanut oil.

Practice

1. Wash a plate of grass carp slices and marinate them with salt for 1 minutes, then wash them again and dry the water.

2, onion, red pepper, green pepper, onion diced, lettuce washed.

3. Heat a spoonful of peanut oil and pour it on sesame seeds.

4. Use a sieve to get the sesame oil out.

5. Heat the peanut oil in the pan, fry the fish fillets in the oil, turn over the other side and pick them up for later use.

6. blanch the lettuce in boiling water, pick it up, and pour the fish fillets on the lettuce.

7. Stir-fry green peppers, red peppers and onions.

8. Add sweet potato powder and water, stir-fry for several times, then put the onion in, turn it over, and then pour it on the fish

9. Add sesame seeds and peanuts.

X. Spiced fish

Ingredients

Silver carp, starch, fried peanut kernels, cooked white fungus, ginger, garlic, chives, lobster sauce, cooking wine, soy sauce, sugar, red pepper, pepper oil, salt, monosodium glutamate and sesame oil.

Practice

1. Wash the fish into pieces, marinate with salt and cooking wine for a few minutes, then add water and starch and mix well to taste. Chop the fried peanuts into pieces, chop the lobster sauce, and mince the onion, garlic and ginger.

2. Heat the oil in the pot to 6% heat, then add the lobster sauce, Jiang Mo and minced garlic and stir-fry until fragrant.

3. put salt, monosodium glutamate, sugar, soy sauce, vinegar, fried ginger, garlic and fermented soybean, red pepper, pepper oil, sesame oil and fried peanuts into a large bowl, and mix them evenly to make a sauce.

4. Put the oil in the pan on a high fire and heat it to 4%. Add the fish fillets and stir-fry until cooked.

5. Take out and drain the oil, put it in a bowl, pour the sauce on it, and sprinkle with cooked sesame seeds and chopped onions.

XI. Spicy and smooth fish with saliva

Ingredients

3 millet peppers, 1 grass carp, 2g peeled cooked peanuts, 1 tablespoon of lobster sauce, half a teaspoon of sugar, 1 small piece of ginger, 2 onions, 2 tablespoons of soy sauce, 1 tablespoon of starch, a little monosodium glutamate, a little cooked white sesame seeds, a little pepper, 2 Chinese prickly ash, 1 tablespoon of vinegar and garlic.

Practice

1. Wash the grass carp, cut the fish into slightly thicker slices, and cut the fish bones into small pieces.

2. Add cooking wine, grab half a teaspoon of salt evenly, marinate for a few minutes, and then add 1 teaspoon of starch to grab evenly.

3. Wash onion, ginger, garlic, millet pepper, lobster sauce and pepper, and peel peanuts.

4. Dice the onion and garlic, chop the lobster sauce, cut the millet pepper into knots, cut the chopped green onion, and gently break the peeled peanuts with the handle.

5. Heat the oil in the pot, add ginger, garlic, millet pepper, pepper and chopped lobster sauce, and stir-fry until fragrant.

6. Pour all of them into a clean bowl, add light soy sauce, vinegar, sugar, pepper, monosodium glutamate, chili pepper oil, sesame oil and a little salt and mix well to make seasoning juice.

7. Boil the water in the pot, add fish bones and fillets, cook for about 2 minutes, remove and serve.

8. drizzle with seasoning juice and sprinkle with chopped peanuts, cooked white sesame seeds and chopped green onion.