General practice Ingredients: fish, pork, salad oil, salt, vinegar, scallions, ginger, peppercorns, water, wine, fish stew 1 1 Scald the fish with boiling water, put it into cool water to cool, scrape off the floating skin with a knife, and make a diagonal slash in the fish.　2 pot into the oil, the meat, scallions, ginger pieces into the spoon to stir fry, add soup (chicken broth is fine, do not achieve the addition of some water it), add pepper water, cooking wine, refined salt, monosodium glutamate, then put the fish into the slow fire simmering for 15-20 minutes, take out the scallions, ginger pieces do not need to put the vinegar, ok Demolition of the stewed fish Ingredients: Grass carp, mackerel or carp, brine tofu a piece of vermicelli a handful of Chinese cabbage, five meat Several slices, hazelnut mill or a number of mushrooms, potatoes, one to two Ingredients: two green chili, small dried red chili must have (afraid of spicy can be less), a green onion, ginger a piece of garlic half a head of salt, cooking wine, sugar, soy sauce, peppercorns, star anise, cinnamon Preparation: 1, over the oil. Wash the fish, knife, water control clean, over the oil or high-fire frying for three or four minutes.　2, adjust the soup. According to their own taste to grasp the amount of salt; cut the green onion into segments, do not chop, so as to increase the beauty of the whole dish; ginger slices, garlic peeled. Put all the ingredients in a cooking pot and mix well. At this point wash the hazelnut mill and immerse it in water. Cut the potatoes into cubes and set aside.　3, stewed fish. Fish over oil, pour out the excess oil, seasoned soup poured on the fish, add pork; add boiling water, the amount of water does not exceed the fish body below the edge of the large spoon, high heat stew; water boiling three or five minutes after adjusting the fire stew 20 minutes. Note that the amount of water is not too small, one is a long time to stew, the second is also behind the vermicelli, vermicelli eat water.　4, add ingredients. Fish into the pot stew about 25 minutes, add vermicelli, potatoes and hazelnut grinding, vermicelli do not stick to the bottom of the pot to avoid sticking to the pot. 10 minutes after adding cut into large pieces of tofu, cabbage, cabbage can be put into the whole piece, five or six minutes after the fire out of the pot. Be sure to use a slightly larger pot to serve, so that the atmosphere is enough to eat. Stewed carp with glutinous rice Ingredients: one carp, 100 grams of glutinous rice.　Seasonings: ginger two slices, wine, salad oil half a tablespoon each, four cups of boiling water, a little salt.　Practice: ① carp dissected and washed wipe dry water.　② the glutinous rice washed and dried water, add half a tablespoon of salad oil, put into the carp belly, with a needle and thread sewing dense, so as not to glutinous rice outflow.　(3) put the carp into boiling water and cook for 1 minute, then pick up and drain.　Put the carp, ginger and wine into a vessel, add four cups of boiling water and cook for 40 minutes over medium heat, then add salt when serving. Stewed Carp Legend: stewed red carp is wuyuan county nationally known as "pool in the fanggui, seat on the delicacies". According to the relevant aspect investigation, this kind of fish originally is the ornamental fish in the palace in Ming Dynasty, when Emperor Zhu Yijun of Shenzong reigns, the ancestor of Wuyuan Tuochuan's household minister Yu Mouxue returns to his hometown to sue for his old age, and Emperor Shenzong gave a pair of fresh fish to the Emperor. Shangshu then put the fish into the pool, after the derivation of reproduction, generations, due to this fish back wide, head small, tail short, belly fat, on the table like a purse, so the name. According to the microstate 5a8 government record ", the lotus red carp in wuyuan culture three hundred years of history. 1979 lotus red carp is listed as the national carp species. The fish has elegant shape, beautiful color, tender meat, fresh taste and rich nutrition. Stewed "red carp" dish, famous in Jiangxi.　Characteristics: Stewed with carp. Vegetable meat is tender, soup clear and sticky lips, taste mellow and fresh.　Process: slaughter the fish, remove scales and gills, remove the internal organs and wash. Put the fish on the plate, add bamboo shoots, ham slices, salt, monosodium glutamate, green onions, ginger, wine, into the pot of stew until cooked, dripping with a little lard that is ready. Fish Stew 2 Apple Fish Stew Ingredients 2 apples, 100 grams of grass carp, 150 grams of lean meat, 10 grams of jujubes, 10 grams of ginger, 8 grams of salt, 2 grams of monosodium glutamate (MSG), pepper, 2 grams of shaoxing wine Cuisine Approach 1, apple, core, peeled, cut into flaps and soak in water, grass carp killed and washed and chopped into pieces, cut into large pieces of lean meat, jujubes, soak and wash clean, peeled and sliced ginger.　2, burning pot of oil, put ginger, fish, fry to both sides of a little yellow with a small fire, pour into the wine, add lean meat slices, jujubes, inject broth, stew with medium heat.　3, when the stew is slightly white, add apple cloves, season with salt, monosodium glutamate, pepper, and then stew for 20 minutes to serve.　Note: The seasoning should not be put down too early to avoid the soup not white. Foreign-accented stewed fish Ingredients: 200 grams of net fish, 3 grams of parsley, 5 grams of green onion, 30 grams of peanut oil, 50 grams of egg, 3 grams of salt, 2 grams of monosodium glutamate (MSG), 15 milliliters of cooking wine, 0.5 grams of pepper, 7 milliliters of vinegar, 50 grams of green onion, ginger, garlic cloves, 5 grams of sesame oil, 500 grams of broth.　Production process: 1. net fish meat changed into domino block, into a large bowl with wine, monosodium glutamate, salt, sesame oil to taste. 2. egg plus starch into egg paste. Fish pieces into the egg paste and mix well.　3, frying spoon on the fire, filled with peanut oil burned to 7 into the heat, down into the fish block fried was slightly yellow, oil control.　4, soup spoon on the fire, add soup, cooking wine, salt, monosodium glutamate, pepper to boil, put the fish and onion, ginger, garlic and then boil, change to a small fire stew for 10 minutes, pick off the onion, ginger and garlic, drizzle into the vinegar, sesame oil, into a large bowl, sprinkle with shredded green onion and cilantro that is completed.　Flavor characteristics: white, salty, sour and spicy, fresh fish tender soup. Note: 15 ml of cooking wine must be added to cover the pot, add pepper can also be de-fishy Pointed pepper stewed fish Ingredients: Mentai fish 50 grams, 10 grams of sugar, 200 grams of fresh fish, 50 grams of bell pepper, shredded green onion 10 grams, 5 grams of minced garlic, 1 gram of minced ginger, 1 gram of sesame seeds, 30 grams of cabbage leaves, 30 grams of soy sauce, 10 grams of vegetable oil, 0.3 grams of pepper, 5 grams of sugar Pointed Pepper Stewed Fish Preparation method: 1, cut the Fresh fish cut into 3 cm segments, wash the pepper spare fish stew.　2, in a small pot lay layer of cabbage leaves, the top neatly placed fresh fish, pepper, and then add soy sauce, sugar, ginger, 1 liter of water stew.　3, the soup stew to half, add vegetable oil in the middle to continue to stew, and then add pepper, green onions, garlic, on the sesame seeds served on a plate. Fish stewed with wolfberry Ingredients: 30 grams of the structure of the handle, 3 tails of live crucian carp, 6 grams of parsley, green onion, vinegar, cooking wine, pepper, ginger, salt, monosodium glutamate, sesame oil, lard, broth, milk soup, moderate amount of each.　Characteristics: Features: carp is soft, wolfberry is sweet, cilantro is green, flavorful and palatable.　Operation: 1. Remove scales, gills and internal organs from live crucian carp, wash it and scald it slightly with boiling water. On the crucian carp body, every 2 centimeters diagonal knife cut into a cross flower knife.　2. Cut parsley into segments and scallions into thin julienne strips.　3. in the iron pot put lard, set on high heat, put pepper, green onion, ginger, then into the broth, milk soup, monosodium glutamate, salt, at the same time will have cut the knife of crucian carp in the pot of boiling water for about 4 minutes, take out and put into the field.　4. will be detained with warm water to wash, under the fish pot, boiling, moved to a small fire on the stew for 20 minutes, add shredded green onions, cilantro segments, vinegar, dripping into the sesame oil that is completed. Stewed fish with a foreign accent Ingredients: medium-sized river fish, oil, scallions, ginger, garlic, sugar, vinegar, soy sauce, pepper and salt Method: 1.　2. Put sugar, vinegar, soy sauce, stir-fry together, soy sauce no raw flavor when the water, and then put pepper. After boiling, put the fish in the pot, and put salt at the same time.　3. large fire boil pot, and then turn to small fire a little stew for a while into the flavor on the line. Cooked quickly, stewed for a long time the fish will become old and affect the taste.　The method of stewing with a foreign accent can reduce the nutritional loss of the fish, because the fish is not in direct contact with the hot oil. The protein is not easy to be destroyed, and will not produce carcinogens. Homemade fish stew Ingredients: crucian carp Ingredients: pancetta, green onions, ginger, garlic Seasoning: star anise, cooking wine, vinegar, salt, chicken essence Production: ⒈ fish cleaned up, the back/abdomen cut a few cuts, so that the flavor can make the meat into the fish 🙂 onions, ginger, garlic with a knife patted, so that the stew is more flavorful, pancetta chopped 揲 hot frying pan, the fish will be placed in the frying to both sides of the yellow, sung sung Singed again hot frying pan, the green onions. Ginger and garlic sizzling, and then the minced pork poured into the slide scattered color carefully and then the fish and all the seasonings into the water, began to stew, in the process of stewing constantly pouring the soup on the fish Select your choice of soup to dry, out of the pot on a plate, sprinkled with parsley. Papaya stewed fish Ingredients: half a green papaya, fresh fish 1 tail (can be selected according to personal preference, preferably suitable for soup fish), 4 bowls of water, a little salt Method: 1, first wash the papaya and cut into chunks, and then put into the water to simmer soup, the first to the high heat boil, and then turn to a low fire stew for about half an hour.　2, then cut the fish into pieces, put them into the cook until cooked, and add a little salt can be. Family Foreign Accent Fish Stew Ingredients Main Ingredients: 1 fresh carp (about 600g), 100g asparagus.　Accessories: green onion, ginger **** 30 grams, 30 grams of parsley, 15 grams of vegetable oil, 15 grams of corn starch, 15 grams of cooking wine, 5 grams of pepper, 3 grams of refined salt, 1 gram of monosodium glutamate.　(1) will clean up the fish, cut into large pieces, dipped in corn starch, into the hot oil slightly fried, fish out of the oil; asparagus sliced; cilantro section; green onions, ginger sliced.　(2) will be hot vegetable oil, add asparagus, green onion slices, ginger stir fry flavor, cooking wine, add 500 grams of water, and then put into the fish, salt, monosodium glutamate and pepper, boil, turn the fire to cook the fish, sprinkled with parsley can be.　Characteristics Soup flavor is delicious, tender fish. Meat stewed fish 1. fish cut into pieces , half a pair of pork , a beer , scallions, ginger, garlic 2. fish to get good, with beer soak for 20 minutes. Deodorization.　3. Put oil, slightly charred fish, not too long.　4. Start the pot, the fish out of oil. Put meat, green onion, ginger and stir fry instead.　5. Add a little cooking wine, soy sauce, sugar, vinegar, and beer soaked fish. Add fish and garlic. Reduce heat and simmer for 5 minutes.　6. Turn the fish with chopsticks and salt. Change the heat to high and simmer until the water is slightly dry. Beer Stewed Fish Main Ingredients: carp, grass carp.　Accessories: green onion, ginger, garlic, pepper, seasonings, white wine, sugar, soy sauce, vinegar, red pepper, salt. Beer.　Practice: Wash the fish, cut into pieces, put into the pot. Add all kinds of accessories. Pour in the beer and submerge the fish. Soak for 2 hours on the stove, high fire boil, change to low fire stew half an hour.... Add monosodium glutamate (MSG) and parsley to taste before eating. Characteristics: fresh and delicious, no fishy flavor. Edit this section of the fish stew tips and meat stewed together There are two ways: one is to make a good meat stuffed in the stomach of the fish, but the meat should not be put salt, the salty taste of the fish soup is already enough; the second is in the oil is hot, put a few slices of pork stir fry, and then put onions, ginger and other seasonings. Made with meat has the flavor of meat and is more delicious than just fish stew. Stewed soup with crucian carp tastes better Fish soup should be fresh and delicious. The most important thing about the fish in the stew is that it is fresh. Comparison of various fish, to crucian carp stew taste best. Carp meat tender, fresh flavor, high nutritional value. At the same time, the stewed soup, milky like milk, fresh and mellow flavor, is not comparable to other fish.