Raw materials: one chub fish, two tablespoons of cornstarch, fried peanut kernels about half a taels, two tablespoons of cooked white sesame seeds, a small piece of ginger, a garlic, five scallions, two tablespoons of black beans, three tablespoons of cooking wine, two tablespoons of soy sauce, one tablespoon of vinegar, one tablespoon of sugar, one tablespoon of red chili peppers, two tablespoons of peppercorn oil, salt, monosodium glutamate, a large spoonful of sesame oil.

1, the fish washed sliced into pieces, with salt, cooking wine, marinated for a few minutes, and then add water starch mixing flavor, fried peanuts into minced, minced edamame, green onions, garlic, ginger minced.

2, the pot of oil to sixty percent heat, pour into the black beans, ginger, garlic fried flavor.

3, in a large bowl of salt, monosodium glutamate, sugar, soy sauce, vinegar, fried ginger, garlic, edamame, red oil chili, pepper oil, sesame oil, deep-fried peanuts, stirring evenly blended into the sauce.

4, pot on high heat oil to 40% heat, into the fish slices slippery fried.

5, fish out and drain the oil into a bowl.

6, dripping sauce, and then sprinkle cooked sesame seeds, chopped green onions into.

7, mix well can be

2, boiled fish practice

(a)

1. buy carp, cut into fillets.

2. Sizing the fish fillets (salt, monosodium glutamate, green onion, ginger, wine, pepper, or if you like, you can put five-spice powder or a variety of other flavors you prefer)

3. A little water boiled, put the fish fillets scalded (80% can be), and immediately fish out. Load pin pot, water do not.

4. will be a lot (a lot) of oil is hot plus dry red pepper and pepper a number of (depending on personal taste to order), to be in the frying pan chili pepper color slightly black when the oil poured on top of the fish fillets.

5. In the restaurant to eat boiled fish often in the fish slices under the pad has a lot of soybean sprouts. The fish fillets are just a layer on top of the bean sprouts. If you eat it at home, the bean sprouts can be dispensed with.

6. When the oil is first poured on, because the oil temperature is high, be careful not to let the oil splash out and burn yourself, so the utensils for the boiled fish must be a little bigger.

(2)

Bean sprouts, or their favorite vegetables ginger (a large, pat loose slices), garlic (a head, slightly pat can, do not have to cut), green onions, moderate amount of bean curd (or chopped peppers), peppercorns, dried red chili peppers, paprika, salt, monosodium glutamate, pepper, cooking wine, soy sauce, vinegar, cooking oil another: cornstarch, cooking wine, salt, egg white a

1, will be the fish killed! Good wash, chop off the head and tail, sliced into fish fillets, and the rest of the fillet chopped into several pieces. Fish fillets with a little salt, cooking wine, cornstarch and an egg white, marinated for 15 minutes. The head and tail and fish steak another plate, with the same method of marinade)

2, boil a small pot of water, wash the bean sprouts, put into the boiling water, scalded, fished into a large pot, according to personal taste sprinkle a little salt, standby.

3, in a clean frying pan with three times the usual frying oil, oil hot, put three tablespoons of soybean (or chopped fried) burst incense, add ginger, garlic, green onions, peppercorns, paprika, chili powder and dry red chili stir-fry in a small fire. After the taste, add the head and tail and fish fillet, turn to high heat, turn well, add wine and soy sauce, pepper, sugar to taste, continue to stir-fry for a few moments, add some hot water, and at the same time, put salt and monosodium glutamate to taste (to taste salty and bland). When the water boils, keep the heat high, put the fish slices in one by one, use chopsticks to disperse, turn off the heat for 3~5 minutes. Pour the cooked fish and all the broth into the large pot with bean sprouts.

4, another clean pot, pour half a catty of oil (the specific amount of oil depends on the size of the container prepared to pour into a large pot, the fish and bean sprouts all submerged shall prevail, you can eyeball it). When the oil is hot, turn off the heat and let it cool for a while. Then add more peppercorns and dried chili peppers (depending on the individual's degree of numbness and spiciness), and slowly stir-fry the peppercorns and chili peppers with a small fire. Pay attention to the fire is not too big, so as not to fry paste.

5, the color of the pepper is changing, immediately turn off the fire, the oil in the pot and pepper pepper together into the fish pot, be careful! Eat it!!!

Note:

1, the amount of water to cook the fish should not be too much, in order to fish fillets into the just after the water can be submerged. After cooking and pouring into the pot, some of the fillets will be exposed.

2, cook the fish before the part of the pepper and chili first fried, in the cooking, you can fully leach the red pigment in the chili, so that the oil color red.

3, pickled fish, do not put too much salt, will be salty, but also will destroy the freshness of the fish.

4, I think, pepper and chili pepper are fragrant, so it is better to fry before splashing oil.

(3)

Carp, pepper, pepper, chili pepper, chili pepper (cut into small segments of about 2 cm), sugar, salt, monosodium glutamate (MSG), bean sprouts, salad oil (it is best not to use peanut oil), cooking wine knife (fast knife), pot (iron pot), pots (deep pots)

1, wash the fish, pay attention to the inner walls of the belly of the fish black film must be clean, and then sliced from the tail to open, put fish A cut into two, take out the fish bone, from the tail to slice piece of child, fish slice to large and thin for the best.

2. Add salt, pepper and chili pepper to the sliced fish and mix well. In order to refresh, put a little sugar and monosodium glutamate (MSG), add a small amount of wine (preferably yellow wine), marinate for 20 to 30 minutes.

3, the washed bean sprouts washed, in the boiling water over a little, fish up and spare.

4, put a lot of oil in the pot (LD looked at a good heartache), when the oil is 90% hot, first into the marinated fish head, fried and put into the pot with bean sprouts, and then followed by a moderate amount of fish in the frying pan, slippery, and then fished to the pot with bean sprouts, until all the fish slipped through.

5, the pepper into the pot fried to 8 mature, put the chili pepper segments, until the chili pepper fried to crimson, the whole pot of oil poured into the pot with bean sprouts and fish, the kitchen is filled with the aroma of boiled fish, finished.

(4) the easiest way to cook fish!

1. carp cleaned up, sliced. I'm not thin enough, but it's okay.

2. Fish slices with salt, taste, not salty is not good ah!

3. Do water, cook the fish fillets, until the fish fillets cooked, not too old ah, about three minutes.

4. Another pot, do the oil, a lot of oil, must be able to soak all over the fish fillets to become.

5. Prepare a large pot, inside the onion, ginger, garlic, copied bean sprouts and so on.

6. Put the cooked fish fillets in the pot, and finally pour in the chili peppers brought from the restaurant and hot oil.

3. Pan-fried fish

Most commonly used ingredients: African carp, green garlic, ginger, garlic. Clean the fish, add garlic two in the belly of the fish, (garlic should be patted open). Warm fire frying pan, add a little ginger, garlic. Copy the aroma and put the cleaned and organized fish into the pan. Note that the oil is not too little, the fish into the pot after the fire must be strong. Explode the fish until the skin is golden brown, at this time there is an aroma wafting out. At this point, the fish with the side of the pot, you can see the bottom of the pot and a little oil, will clean and cut the stems of green garlic to the pot to stir fry a few turn, then the fish and green garlic to set aside together, add salt, monosodium glutamate, pat a good few garlic, add a little soy sauce stir fry a few times and add water to cook (pay attention to do not add too much water, the fire does not have to be too strong). Wait until the soup thickens, add a little green garlic tail. In the light stir-fry can be up after the pot.

4, sea steamed fish practice

Fresh fish, 1, ginger 25 grams of 25 grams of mushrooms, 15 grams of yellow wine, sugar, salt, monosodium glutamate (MSG), bamboo shoots, cooked ham slices, sesame oil, pepper a little ① will be scraping the scales of the fish to remove the gills, the internal service washed; ② will be put into the field plate fish green onions, ginger, mushrooms, bamboo shoots, ham slices, and then yellow wine, sugar, salt, MSG, pepper, together with the Mixed and put on the guppy on the cage with a high-fire steam about 15 minutes, out of the cage, dripping sesame oil can be

5, the practice of snow fish

The first practice: the snow fish skinned and cut into small pieces, salt, white pepper, lemon mix. Fish pieces brushed with butter, on the oven, at a temperature of 180 degrees Celsius baked for 20 minutes, remove, baked on an open fire until the top has a golden color can be. Characteristics: snowfish is a deep-sea fish, high nutritional value, and tender, no thorns, butter fresh flavor.

The second practice: 1, from the supermarket to buy a large piece of silver snow fish, wash and spare. 2, the fish pieces of skinned and thorns, cut into one-inch square chunks. Pour out the oozing juice. Add an egg, a little starch. And add various seasonings according to your taste, I usually put soy sauce, vinegar, cooking wine, salt and five-spice powder. Stir well, leave 5-10 minutes for the fish to fully taste, then you can fry.4. I usually use olive oil to fry, the color is more beautiful. The fried fish is crispy on the outside and tender on the inside, and melts in your mouth. You can also dip it in pretzels or other condiments of your choice. Give it a try, and you will surely let out a quick exclamation when the fish hits your mouth as well!

The third practice: 1, raw materials: silver snow fish meat, yam, green and red pepper, green onions, ginger slices; 2, seasoning: Lee Kum Kee chicken powder, cooking wine, salad oil, refined salt, broth, cornstarch; practice: 1. yam peeled and cut into small grains, snow fish cut into small grains, green and red pepper cut into grains. 2. pot of hot oil, the next onion, ginger stir-fried, and then put the snow fish, yam, green and red pepper, seasoning and stir-fried until cooked, thickening can be out of the pot; 4. Thickening can be out of the pot; 4. Characteristics: white color, light and refreshing, have the effect of replenishing the spleen and stomach, benefit the lungs and kidneys.

6, sweet and sour fish practice

Fish varieties available carp, grass carp, blackfish and so on.

Sweet and sour fish is very concerned about knife skills, the family to do sweet and sour fish only need to play a deep knife, more open a few cuts can be, do not have to pay too much attention to knife work.

Open the knife of the fish with cooking wine and household seasoning (salt, monosodium glutamate, pepper) seasoning, and then wash and rinse clean, the fish still maintains the flavor, the water will be drained, and then put into a frying pan deep-fried, until crisp.

The amount of oil used is relatively large, otherwise the fish will easily fall apart. Then use ketchup and white vinegar, sugar with a small amount of salt, thickening sauce, and pour over the fried fish.

A fragrant, red sweet and sour fish can be on the table. Sweet and sour fish taste is characterized by sweet and sour, fish flavor is light, hook sauce flavor is strong, no longer have the original taste of fish.

7, braised fish practice

Generally available to braised fish varieties are more, such as carp, grass carp, crucian carp, tilapia, etc. can be.

The slaughter of clean fish playing flower knife.

The braised fish is cut vertically and in chunks. First fry in a frying pan, the oil moderate need not be too much.

Then to the pot to the stock (chicken bone broth or pork rib soup) seasoning, followed by soy sauce.

When the water in the pot comes up to temperature, add a little vinegar (vinegar is very important, essential. It not only softens the fish bones, but also removes the fishy effect).

Burning time is generally about five minutes. After burning, the pot stock has been concentrated only part of the juice, the color is deep red, because there is a stewing process, so the braised fish is more flavorful, strong taste.

The flavor of braised fish is characterized by tender and flaky, strong flavor, suitable for any crowd.

8, pickled fish practice

A famous dish in Sichuan cuisine. It is together with the soup, "boiled fish" is a little similar to it. Generally, the fish species with green grass carp, grass carp, fat head, etc..

The fish is cleaned and boned, sliced, and then mixed with salt and monosodium glutamate (MSG), and then battered with cornstarch. Next, wash the sauerkraut. (Note: Sauerkraut is sold in large supermarkets).

Put a small amount of oil in the pot and fry ginger and garlic, then put the sauerkraut to fry for a while, then add stock. First, cook the sauerkraut for two minutes to get the flavor right, then put the fish into the pot and open the pot for two minutes to cook.

People who like to eat Sichuan hemp flavor can also put some pepper into it.

9, pepper fish fillet practice

Materials: fish body meat (mackerel, grass carp, carp, only fish), enoki mushrooms (green bamboo shoots slices) appropriate amount of dry bell pepper, pepper

1, pickled fish fillets: the body of the fish, cut into thin slices, add salt, soy sauce, chicken essence, cornstarch and an egg and mix well, marinate for 15-30 minutes.

2, make the base: blanch the enoki mushrooms (sliced green bamboo shoots), remove them and place them in a soup bowl (or a basin if the fish is big).

3, hot fish fillets: place in broth, add salt, ginger, chicken seasoning. When the soup boils, put the marinated fish fillets. When the soup boils, add the marinated fish fillets and serve in a soup bowl with the soup at nine o'clock.

4, do flavor: put the oil into the pot, a little hot, add dry pepper, stir-fry a few times (can not drag, otherwise dry pepper black, color is not good), and then add peppercorns, the same stir-fry a few times (can not drag, otherwise the peppercorns are easy to become bitter, poor taste).

5, start the pot: pour the flavor into the fish fillets. Serve on the table.

Features: tender fish, melt in the mouth, and fragrant and spicy and numbing!

10, scallion oil fish practice

bass a fish, about a catty more than can be, wash and peel clean; ginger peeled, cut a few slices; green onions, cut fine, half a small dish; soy sauce, soy sauce, vinegar, soy sauce, refined salt, monosodium glutamate

The second step, the steam is first in the perch in parallel to the body of the number of knives cut into the fish, do not be too deep, turn it over and also cut the soy sauce, salt and monosodium glutamate evenly smeared in the fish, in the body of the fish openings stuffed into the ginger let lie flat on the plate in the pot to steam, the pot of water is not too much, about 20-30 minutes amount of

The third step, add oil; fish eyes protruding when almost steamed. At this time to start the pot, the plate will be some juice, pour off some, sprinkle green onions, add the right amount of soy sauce, vinegar in the pot of leftover water poured out, start the fire hot oil, the oil bubbling, the oil evenly poured on the fish.

11, sweet and sour crispy fish practice

1000 grams of fresh fish, 70 grams of vegetable oil, 45 milliliters of soy sauce, 20 milliliters of cooking wine, 50 milliliters of vinegar, 2.5 grams of pepper, 6 grams of salt, 2 grams of monosodium glutamate (MSG), sugar 100 grams of green onion 10 grams of ginger rice 5 grams of garlic 15 grams, 15 grams of starch.

1. will remove the fish scales, gills, clean, clean, both sides of the oyster knife, with green onions, ginger (broken), salt, cooking wine, pepper marinade into the flavor after picking off the green onions, ginger, water starch pat good.

2. When the oil is heated to 7%, fry the fish in the pan, remove. When the oil is hot to 8 when the fish will be fried until crispy on the plate.

3. pot to stay in the bottom of the oil, under the onion, ginger rice, garlic, soy sauce, salt, cooking wine, pepper, monosodium glutamate, sugar, vinegar, to be thickened when the juice is open, rushed into the boiling oil, the juice poured on the fish into the body.

Features: golden red, crispy outside and tender inside, sweet and sour, salty and fresh.

12, chopped pepper fish head practice

Fresh fat fish head (also known as male fish, big head of fish) fish head a special tip: fish head must be fresh, should not be placed in the refrigerator for a long time. Exquisite chopped chili pepper, ginger, monosodium glutamate (or chicken essence), cooking oil, soy sauce, soy sauce

1, the fish head cut open, remove the gills and wash, drain into a dish.

2. Spread the chopped chili pepper evenly on the surface of the fish head (you can decide how much according to taste).

3: Add diced ginger, salt (a little, because there is a lot of salt in the chopped pepper), monosodium glutamate (MSG), black bean sauce, cooking oil and a little water.

4, put the fish plate into a cold steamer (avoid high-pressure, hot pot), fierce fire, on the big steam and steam 8-10 minutes.

5, start the pot, drizzle with a tablespoon of soy sauce, garnish with small scallions can be.

13, hot pot fish practice

Fresh grass carp 1 (about 1500 grams) or chub fish (2000 grams), hot pot base 300 grams, Pixian County 200 grams of bean paste, pickled chili pepper 250 grams of end, pickled ginger 150 grams of dried chili pepper 15 grams of knots, edamame 35 grams of end, 30 grams of ginger, pickled pickled mustard greens 100 grams of peppercorns 4 grams of garlic 30 grams of onion knots 100 grams, 40 grams of crispy soybeans, 20 grams of chicken essence, 15 grams of monosodium glutamate, 25 grams of white wine, salt, 8 grams of sugar, 100 grams of cooking wine (or half a bottle of beer), 60 grams of dry fine soybean flour, 800 grams of salad oil.

1, fish slaughtered and clean, pick off the two net meat, pick off the abdominal spines, with a slanting knife method of cutting into about 2 cm thick tile-shaped block; fish bone chopped into large pieces, fish head split into 4-6 pieces, plus a little salt, white wine flavor for a few minutes, with the water to wash away the fish on the blood slime, and then sticky dry fine bean flour. Pickled sauerkraut cut into thin slices, scallions cut into 6 cm segments.

2, pot on high heat, pour the oil burned to 60% hot, first under the garlic, pepper burst incense, and then under the Pixian bean paste, pickled chili peppers, pickled ginger, edamame mushrooms, ginger, stir-fried, and then the fish bones, fish slices were put into the pot; to be the surface of the fish slices solidified into shape, quickly add 1500 grams of water, and then into the cooking wine, hot pot seasoning, dried chili pepper section, chicken essence, monosodium glutamate, salt, sugar, onion sections and other seasonings, pot! Pour into the hot pot pot, and finally sprinkle the crispy soybean can be served. Fish with dry oil dish for dipping. Dry oil dish with dried chili noodles, cooked white sesame seeds, crispy flower kernel crushed, monosodium glutamate (MSG), small green onion, cilantro, hot pot broth modulation and become.

Chub, tomatoes, groundnut flour, salt, soy sauce, sesame oil

1, the preliminary work: chub cut section (preferably 3 cm wide, 7 cm long, do not cut too short, otherwise the fish spines and long and thin) washed, put in a bowl of soy sauce marinade to taste. Soak for at least half an hour, during which time you should turn the fish a few times to make full contact with the soy sauce.

2, when cooking: tomatoes washed and cut into pieces.

3, first put a little oil, tomatoes with a little salt small fry. After that, put in the water and wait for it to boil. (Some people feel that the red chub is more fishy, you can add ginger.)

4, while waiting for the water, put some groundnut flour in a bowl, add a little water to make it melt and become a paste. Make the fish pieces well coated with groundnut flour. (Groundnut flour is very easy to melt, so be sure to add water little by little, never add a lot of water at once.)

5. When the water boils, add the fish piece by piece to the pot, turning and adding a little more salt as needed. After 3 minutes at most, you can fill the pot.

6. Add a little sesame oil for more flavor.

13, Chai handle fish practice

200 grams of fresh fish, 75 grams of mushrooms, 50 grams of bamboo shoots, 25 grams of cooked ham, green garlic leaves, 25 grams of fresh ginger, 50 grams of lard, 25 grams of cooking wine, 25 grams of chicken oil, 50 grams of water starch, a little pepper, salt, monosodium glutamate, chicken broth, green onion and ginger juice, moderate amount.

1. fish cut into 3 cm long thick wire, add wine, onion and ginger juice, salt, monosodium glutamate marinade to taste;

2. mushrooms, asparagus, ham, ginger are cut into thin wire;

3. with green garlic leaves will be shredded ginger, shredded ham, shredded mushrooms, shredded fish bundled together,*** divided into 24 bundles;

4. with a knife will be the end of the two cut off, neatly lined up into a bowl, add chicken soup , salt, monosodium glutamate, onion and ginger juice, lard, cooking wine, pepper on the cage drawer steamed, yards neatly, the head of the fish, the tail of the fish blanch with water, reset;

5. Steam the fish main ingredients filtered, poured into the pot to boil, thickening of water starch, dripping the famous oil poured on the fish can be.

Features: fat and delicate, fresh taste cuisine: Hunan cuisine

14, squirrel guppy practice

Guppy 200 grams of fish 2 grams of wine 2 grams of pine nuts 10 grams of pepper a little bit of ketchup 10 grams of vegetable oil 500 grams of wet starch 40 grams (50 grams of actual consumption) salt moderate vinegar 15 grams

1. Guppy scales, gills, fins, viscera, remove head The fish head is chopped off, spread out and patted flat. With a knife, cut off the back of the fish bones (do not cut the belly of the fish), leaving about 1 rain in the tail of the spine. After removing the bones of the guppy, spread it out skin-side down, cut it into a flower knife with an oblique knife, the knife is as deep as 4/5 of the meat, don't cut through the skin of the fish, make an opening at the tail, and pull the tail out of the knife.

2. Sprinkle the fish with salt, pepper, cooking wine and wet starch (a little) to coat well.

3. frying pan on the fire, hot, pour vegetable oil, oil heat to 70%, will be gui fish dipped in a little starch, put the frying pan for a few minutes, and then the head of the fish dipped in cornstarch, put into the frying pan fried, fried to a golden brown fish, will have a flower knife side facing up on the fish plate, loaded with the head of the fish.

4. Put the pine nuts in the frying pan, and when cooked, pull out and put in a small bowl. 5. frying pan in a little oil, put a little broth, add salt, sugar, tomato sauce, vinegar, boil, thicken with wet starch, add a little hot oil to push evenly, out of the pan poured on the fish, sprinkle with pine nuts can be. /p>

3, and then sit in the pot ignition, pour oil, put the fried fish, add green onions, ginger, green and red peppers, beer, oyster sauce, cooking wine, soy sauce, chicken essence, salt, chicken broth simmering on high heat for 5 minutes, open the pot, add tomatoes, sesame oil can be.

16, mandarin duck fish dates

200 grams of net fish. Ingredients: 150 grams of rape leaves. 10 grams of cooking wine, 1 gram of refined salt, 3 egg whites, 20 grams of dry cornstarch, a little flour, a little red currant powder, 500 grams of peanut oil (about 30 grams).

1. The net fish meat sliced into a thick 3 points of the slice, cut into long 1 inch, 3 points wide rectangular strip, into a bowl, add wine, refined salt a little, marinate for about 5 minutes. Wash the rape leaves with water and cut into thin julienne strips.

2. Put the egg white in a plate, use chopsticks to draw up, snow white foam, then add cornstarch, mix well into the kohlrabi powder, divided into two bowls, one of the bowls to add red currant powder, mix well to red.

3. Sit in the stir fryer, inject 250 grams of peanut oil, burned to seventy percent of the heat, into the shredded greens, fried to a deep red color when the fish out of the oil control, sprinkled in a round plate.

4. Sit in the stir frying pan, inject 500 grams of peanut oil, burned to 40% hot, will be a layer of flour first fish, and then divided into two parts: one wrapped in gorgonzola paste into the stir frying pan with warm oil to deep-fry and fish out, the oil control; will be another fish wrapped in gorgonzola paste containing red currant powder into the curved pan with warm oil to deep-fry and fish out of the clean oil control, in the round dish on top of the rape pine in the two sides of the code on the red and white fish sticks, that is, the mandarin ducks fish dates! The modeling.