Squid horizontal knife, 4 cm square fillets! Marinate with a little cooking wine, salt and corn flour for a while! Soak the tender oil, put the oil and you can pick it up! Put the green pepper slices and onion slices in the oil for a while! Leave the bottom oil in the wok, saute garlic slices, saute squid slices, green pepper slices and onion slices at the same time, add soy sauce to color, smell the wine, add salt and sugar to taste, and take off the pot!

(2) catching fried fish slices

Seasoning: cooking wine 10g, refined salt 1.5g, sugar 30g, vinegar 15g, soy sauce 10g, and onion.

Jiang Mo each has a little, 75g of wet corn flour and 500g of peanut oil, which are clear.

Soup 100g.

Practice: 1. Remove the skin and thorns from the fish and cut it into 1 inch with a knife, 5 minutes, 8 minutes wide and 2 minutes thick.

Slice a rectangle, put it in a bowl, add a little cooking wine and refined salt, and 60 grams of corn flour.

Mix the fillets well and paste them.

2. Sit in a wok and inject peanut oil. When it is 70% hot, put the fish slices into the wok one by one.

Medium heat, fry until golden brown, and take out.

3. Leave the bottom oil in the pot, add the onion and ginger and stir fry, then add the cooking wine and refined salt.

Clear the soup with soy sauce, sugar and vinegar, and bring it to a boil. Dilute the corn flour with water and pour it into the pot.

When the sauce becomes mushy, pour in the fried fish fillets, stir well and pour in a little.

Hot peanut oil is ready.

(3) Raw fried fish fillets

Ingredients: grass carp 300g, cooked bamboo shoots 150g, wet mushrooms 10g, ginger slices 5g, onion 5g, red pepper 1, eggs 1, refined salt 5g, monosodium glutamate 5g, white wine 0.2g, sesame oil 2g and raw oil 500g.

Methods: 1. Peel and wash the fresh fish. Rub it into Japanese slices with a blade, add a little salt, monosodium glutamate, wine, ginger and onion and mix well for about 5 minutes. Take out ginger and onion and add egg white and mix well for later use.

2. Cut bamboo shoots into square pieces, red peppers into small pieces, onions into sections, and mushrooms into slices. Then, heat the cauldron and add the oil. When the oil temperature is about 180℃, fry the fish fillets in a cauldron, that is, take them out (keep the fish fillets white), pour the oil on them, then fry the bamboo shoots, pepper slices and mushrooms in the cauldron several times, that is, add the fish fillets and onion segments.

Features: the taste is fresh, tender and smooth, and delicious.

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Fried coriander with fish fillets

Ingredients: Fish fillets, one parsley, one onion and shredded ginger. Lack of juice: water, raw flour, soy sauce, sugar.

Practice: add a few drops of salt, wine, pepper, soy sauce and corn flour to the fish fillet and marinate for half an hour.

Wash coriander and onion and cut into pieces.

Heat peanut oil with high fire, add shredded ginger and stir-fry until it is 80% cooked, and add coriander.

When it is almost cooked, add the sauce, stir-fry until the sauce thickens, and add the onion. Turn off the fire and serve.