I. Black Fish

Raw Materials

About 1 catty and a half of black fish, 100 grams of sauerkraut (pickled bok choy), 20 grams of wild peppercorns, 10 grams of sliced ginger, 20 grams of garlic, 4 teaspoons of cornstarch (20 ml), 1 egg white, 2 teaspoons of cooking wine (10 ml), the right amount of salt, a small amount of chicken broth, 1 teaspoon of sugar (5 grams), a small amount of pepper, and clear broth.

How to do

1, first deal with the fish. Wash the killed fish, make sure to wash the black membrane inside the belly of the fish, chop off the fins and cut off the head.

2, close to the bone of the fish will be sliced off the meat of the fish body.

3, slice off the fish flesh skin side down, slice diagonally into slices about 0.5 centimeters thick, chop the fish steak into pieces about 5 centimeters long, and cut the fish head into two halves.

4. Marinate the fish fillets and fish head in 1 teaspoon cooking wine, 2 teaspoons cornstarch, 1/2 egg white and salt for 15 minutes.

5. Clench the water in the sauerkraut with your hands and cut it into thin julienne strips for use; chop the wild peppercorns.

6: Heat a wok, add 3 tablespoons of oil, stir-fry the ginger and garlic, then add the shredded sauerkraut and wild peppers.

7: Add broth or boiling water (the amount of water should be able to cover all the fish fillets) and bring to a boil.

8, put the fish head and fillet in and cook for 10 minutes to simmer out the fresh flavor.

9. Put the marinated fish fillets into the soup piece by piece, use chopsticks to disperse, and wait for the fish fillets to cook and brown, season with salt, sugar, chicken essence, pepper, and serve in a deep dish, and burn a little hot oil to pour on the fish fillets.

II. Grass carp

Raw materials

Grass carp 1 (about 1000 grams). 1 egg, 1000-1500 grams of salad oil, 1250 grams of soup, 5 grams of refined salt, 3 grams of monosodium glutamate, 4 grams of pepper, 15 grams of cooking wine, 3 grams of ginger, 7 grams of garlic, 8 grams of green onion knots, peppercorns, dried chili peppers, appropriate amount. Bean sprouts, cabbage, tofu, seaweed and so on.

Practice

1, the grass carp scales, gills, disemboweled, gutted and washed, with a knife to take off two fans of fish, the fish head, money bone made into a block. 2, will be sliced into thin slices of fish oblique knife, add salt, cooking wine, monosodium glutamate, egg white and mix well, so that the fish slices evenly wrapped in a layer of egg paste. 3, will be a frying pan set on the fire, add broth, salt to a boil, under the head of the fish, the fish bone, with a large fire to simmer. Skim off 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 are just broken raw, fish up, on the fish bones. Then add ginger, garlic cloves, green onion, pepper, monosodium glutamate, pepper, dried chili peppers, etc. 5, clean the pot, put salad oil to seventy percent heat into the soup pot, simmering for a minute or two into.

Three. Pike side fish

Raw materials

Pike side fish, starch, moderate salt, wine, ginger, green onion, pepper, chili.

Practice

1, will be about three pounds of pike side fish (pike side fish, I believe the name is very strange to many people. Pike side fish is produced in the upper reaches of the Yangtze River system of a kind of fish like "slippery side", scale-free black skin less thorns, soft as boneless, fresh and tender.) Clean up and take off the belly of the two pieces of meat, sliced into slices of fish with dry starch, appropriate amount of salt, wine, ginger, green onions, peppercorns, scratch well spare. The rest of the fish bones cut into pieces, fish head cut in half, with lard old ginger slices pepper sautéed with large onions plus water (broth is better) simmering to be used;

2, the canola oil after the hot off the fire, the dried chili pepper section and pepper poured into the oil after frying, and then poured into the soup of fish bones and fish head, when the pot of a boiling let a person quite a sense of accomplishment;

3, the soup should be simmered for some time in order to be more fragrant and flavorful, and finally put the spare fish bones and head of soup. flavor, and finally the spare fish fillets cooked into the soup, a pot of boiling fish can be eaten.