The practice of cooking fish 1. 1. Buy herring and cut it into fillets. 2. Sizing the fish fillets (salt, monosodium glutamate, onion, ginger, wine, pepper, or spiced powder or other favorite flavors if you like) 3. Boil a little water, add the fish fillets and cook them (80% is enough), then take them out immediately. Pot, no water. 4. Heat a lot of oil, add some dried red pepper and pepper (according to personal taste), and pour the oil on the fish fillets when the pepper in the oil pan turns slightly black. Boiled fish eaten in restaurants often have a lot of bean sprouts under the fillets. Fish fillets are just spread on the bean sprouts. Bean sprouts can be avoided if eaten at home. 6. When you just pour the oil, be careful not to let the oil overflow and burn yourself because of the high oil temperature, so the vessel for cooking fish must be bigger. Second, raw materials: perch (perch and perch are translated into perch, try it yourself) or tilapia (tilapia) or catfish (catfish), preferably live fish. Don't use carp as ingredients: bean sprouts, or your favorite vegetable seasoning: ginger (a large piece, cut loosely) and garlic (just pat one end). No need to cut), onion, watercress (or chopped pepper), pepper, dried red pepper, Chili powder, salt, monosodium glutamate, pepper, cooking wine, soy sauce, vinegar, edible oil: raw flour, cooking wine, a little salt, protein. One method: 1, kill the fish, wash it, chop off the head and tail, cut it into fillets, and put the rest in. Grab the fillets with a little salt, cooking wine, corn flour and an egg white and marinate for 15 minutes. Put the fish head, fish tail and fish steak in another plate and marinate them in the same way. 2. Boil a small pot of water, wash the bean sprouts, scald them with boiling water, remove them and put them in a large pot, and sprinkle a little salt according to your personal taste. 3. Add three times as much oil as usual to a clean wok. When the oil is hot, add three tablespoons of watercress (or chop and stir fry) and stir fry with ginger, garlic, onion, pepper, Chili powder and dried pepper. Add head, tail and fish chops, turn to high heat, stir well, add cooking wine, soy sauce, pepper and sugar, continue to stir for a while, add some hot water, add salt and monosodium glutamate to taste (salty). When the water boils, keep the fire, put the fish slices in one by one, spread them out with chopsticks, and turn off the fire after 3~5 minutes. Pour the cooked fish and all the soup into the cauldron where the bean sprouts were just put. 4. Take a clean pot and pour in half a catty of oil (the specific amount of oil depends on the size of the container. When you pour it into a big basin, the fish and bean sprouts will all be submerged. Turn off the fire when the oil is hot and let it dry first. Then add a lot of pepper and dried pepper (depending on the degree of personal spicy), stir-fry slowly with low fire to get the fragrance of pepper and pepper. Be careful that the fire is not too big, so as not to explode. 5. The color of pepper changes quickly. Turn off the fire immediately and pour the oil and pepper in the pot into the cauldron of fish. Be careful! ! Eat! ! Great note: 1, don't use too much water to cook fish, just put the fillets in, just after being flooded. After cooking, pour it into the basin, and some fish fillets will be exposed. Stir-fry some pepper and pepper before cooking fish. When cooking, the red pigment in pepper can be fully leached to make the oil turn red and bright. 3. When curing fish, don't put too much salt, it will be salty, and it will also destroy the delicacy of fish. I don't think the peppers and peppers bought in America are as fragrant as those in China, so it's better to fry them before pouring oil. Domestic materials are good, and hot oil can be poured directly on peppers and prickly ash. After the fish is done, you can pour the soup back into the pot and add tofu or vermicelli or konjac. , which is boiled fish hot pot. Or simply put the cooked fish into the electric hot pot at the beginning, and after eating the fish, use pickled fish fire: (the main ingredient and auxiliary material of pickled fish) fresh fish 1 tail 1250g pickled cabbage 200g ginger 15g monosodium glutamate 1g garlic 10g egg white 2 pickled red pepper/. Sichuan pickled fish is sliced with a knife, soaked in water, and then rinsed to avoid being too salty. Practice of pickled fish II. Slaughter the carp for later use; Practice of pickled fish 3. At the joint of fish head and fish body, cut the fish head and fish body with a knife, but don't cut the fish bone. From the fish tail, use a knife to separate the fish head from the fish bone, until the fish head, so that the fish is separated and treated the same; Practice of pickled fish 4. Cut the fish into large pieces with an oblique knife, add refined salt, monosodium glutamate, flour and egg white, grab and size evenly, and pour wet starch for later use; Practice of pickled fish 5. Cut the fishbone into 5 cm long sections; Split the fish head from the middle, one for use; Add pickled peppers and garlic to the oil pan and saute until fragrant; Then add Sichuan sauerkraut, stir-fry with low fire 1 min, pour in broth or water, and boil with high fire; Then, add fish heads and bones, cover the pot and cook for 5 minutes; Add a small amount of monosodium glutamate and pepper; Finally, slowly add the fish fillets, and you can cook them in half a minute after you see that the fish fillets are all white. (Key technology of pickled fish) 1. You can only make soup with fresh grass carp, or you can cook the whole fish, remove gills and viscera, remove nails and wash them, cut knives on both sides, cut them diagonally into two parts, and align them when entering the soup bowl. Don't fry the whole fish too hard, just oil it to remove the fishy smell. Only by cooking fish with strong fire can you make white milk soup. After kimchi is cooked for a long time, the soup will be dark and the taste of the soup will be poor. 1 Fish-flavored shredded pork first edition: pork leg 250g, tender bamboo shoots 100g, eggs 15g, sugar 15g, vinegar 15g, raw oil 200g, sesame oil 10g, and sesame oil. Method 1. Cut the pork leg into 6 cm long filaments, each with a width of 0.2 cm, mix with wine and salt, and add the broken eggs and raw flour for sizing. In addition, sugar, soy sauce, vinegar, monosodium glutamate and gouache are mixed in a small bowl for later use. 2. When the pot is 60% hot, add oil, then add shredded pork and stir fry. Depending on the blood, pour the pot into the colander and drain the oil. Leave residual oil in the bottom of the pot, add chopped green onion, Jiang Mo and bean paste to stir-fry until fragrant, add shredded bamboo shoots, stir-fry shredded pork in the pot at the same time, then pour a small bowl of seasoning into the pot, stir-fry a few times quickly, add monosodium glutamate, hook the thin sauce, sprinkle with pepper, and pour sesame oil into the pot. Version 2: ◆ Raw material: 350g pork. Shuifalan tablets100g, Shuifalan fungus 25g, pickled pepper15g. Salt 3g, ginger 5g, garlic 10g, onion 10g, vegetable oil 50g, soy sauce 10g, vinegar 5g, sugar 15g, monosodium glutamate 1g, and soybean powder 25g. ◆ Practice: Cut the pork into 7 cm and 0.3 cm thick silk, add salt and water bean powder and mix well. Slice orchids, wash auricularia, shred, soak in red pepper and chop; Chop ginger and garlic, and cut onion into flowers. Use soy sauce. Vinegar, sugar, monosodium glutamate, bean powder, fresh soup and salt are mixed into juice. Put the wok on the fire, heat it with oil (about 180℃), add the shredded pork, stir-fry until fragrant, and then add it. Stir-fry the fungus, shredded broccoli and chopped green onion, cook the sauce, and quickly turn the pan to serve. One: fish (No.1.2kg) is washed and dried; Heat the pan until it is dry, then wipe it twice with a wet cloth, put in oil, and fry the fish until both sides are golden; Pour 1 tablespoon cooking wine, 1 tablespoon vinegar and 2 tablespoons soy sauce on the fish, and then add cold water to the fish; After the water boils, add 3 cloves of garlic, 3 slices of thick ginger and 1 onion. After the water is boiled, turn to low heat, cover with stew 10 minute, add salt and monosodium glutamate, and then turn the fish over; Stew for another 5 minutes, take the juice out of the pot, and pay attention to: 1. The fish must dry the water, or they will touch the pot. 2. The hot pot must be wiped with a wet rag to prevent it from sticking to the pot. 3. be sure to put vinegar, you can go fishy. 2. The practice of braising fish in brown sauce: After burning blue smoke in oil, add ingredients and stir fry until fragrant. The fire should not be too big, mainly stir fry. Use the remaining oil to fry fish! The oil temperature is 6 minutes, and the two sides are slightly yellow, or it can be fried a little older! ! Be careful when turning over the fish. If it is broken, it will break the pot, and then you can put a small bowl of water (there is no soup at home) and start cooking-there is a lot of fire and oil in the restaurant, and people even cook it with oil, so the family will use their own methods! Adding the most important yellow wine+soy sauce after boiling is a step of deodorization and dyeing! Add the previous ingredients and burn together. Add a little salt to the soup, and consider the amount, because soy sauce is also salty, and add sauce, including the fish itself and taste! Keep pouring juice on the fish to ensure uniform heating! Add a spoonful of Pixian bean paste, which is my favorite. If you cook for a short time, the fish will be cooked. If you cook for a long time, it will easily destroy the shape! There is still some soup in the pot! The essence is there! Add a little sugar, vinegar and vegetarian dishes, mix the starch at the bottom of the bowl, put it in a pot, boil it with high fire, stir it quickly and evenly, and take it out when it is a little sticky!