Ingredients: mandarin fish (1g) Accessories: dried mushrooms (5g), ham (5g), chicken breast (1g), pork rib (pork belly) (5g), fat meat (25g) and sea cucumber. Onion (2g)
1. Scrape the scales of mandarin fish (Siniperca chuatsi), chop off its wings and paddle, and wring the internal organs out of its mouth with chopsticks to keep the fish intact and rinse it clean; 2. Scald the fish mouth with your hand in boiling water, so as to remove the black on the surface, quickly put it in cold water, and gently scrape off the black spots and moles; 3. Cut the fish's mouth and chin with a knife, bevel the two sides, put them on a plate, add 3 grams of yellow wine, refined salt, onion, ginger slices and pepper for about 15 minutes, and taste them for later use; 4. Remove the tendons from the chicken tenderloin, then chop it into fine mud together with the pig fat, add egg white, 1 grams of yellow wine and a little salt, and stir well to make chicken material for later use; 5. Cut pork belly into .7 cm square dices, blanch it with scallops in hairy soup, take it out and mix it with diced pork, add 1 grams of yellow wine and salt for 3 minutes; 6. Cut the cooked ham into pieces 6 cm long, 2 cm wide and .3 cm thick; 7. Remove the thick ribs from the oil flakes of pig net and trim the four sides for later use; 8. Add water to the flour and paste it for later use; 9. Lift the pickled mandarin fish and remove the onion, ginger and pepper; 1. Open the fish mouth, put all kinds of diced ingredients into the belly of the fish, and tie the fish mouth with a string; 11. Insert a piece of ham into each slope edge of the fish back, and then apply chicken material; 12. Put the fish on the flower net oil, pick it up and wrap it around, dip it in the batter and put it on the iron grate; 13. Put the iron grate on a charcoal fire pool and bake it slowly, first baking the front side and then baking the back side; 14. When baking, gas will break through the dough, so it is necessary to paste the broken part with noodles at any time and bake it; 15. After baking for about 1 hour, take it out and put it in a plate, uncover the skin, coat the fish with net oil, buckle the fish in the fish pond, remove the skin and net oil, and untie the rope that binds the fish mouth.
2。 Sesame fish ball
45g of fish meat, 5g of pig fat, 3g of refined salt, 15g of Shaoxing wine and 1g of sesame oil. 5g of wet starch, 1g of onion, 15g of Jiang Mo, 15g of egg white, 2g of sesame and 1g of peanut oil.
1) Wash the fish meat, chop it into fine mud together with the fat, put it in a bowl, add refined salt, Shaoxing wine, sesame oil, wet starch, egg white, onion, Jiang Mo and clear water, and stir well to make fish mud; 2) Stir-fry sesame seeds in the pot until cooked, squeeze the fish paste into balls with a diameter of 1.2 cm, and dip sesame seeds on the week; Sesame fish Ball 3) Add peanut oil to the wok. When the heat reaches 6% (about 15℃), fry the fish balls in the oil one by one. When they are golden yellow, take them out and put them on a plate.
3。
ingredients for boiling croaker: 4g of croaker. Accessories: 5g of pork (fat and thin). Seasoning: 3g of salt, 25g of soy sauce, 15g of coriander, 3g of green onion, 1g of ginger, 2g of garlic (white skin) and 75g of lard
1. Scrape the scales of live croaker, and remove the viscera and gills. Cut the fish on both sides with an oblique straight knife and pickle it with refined salt. 2. Shred pork fat and lean meat and cut vegetables into sections; Boil the yellow croaker (Figure 2) 3. Add peanut oil to the wok, heat it to 6% heat (about 15℃), and use onion. Stir-fry ginger slices a few times, pour in shredded pork until blood is broken, add Shaoxing wine and vinegar, add soy sauce, clear soup and refined salt and boil; 4. Put the fish into the pot and simmer for 2 minutes, sprinkle with green vegetables and garlic, and pour sesame oil into the soup plate. Tip: The process of boiling is the key. Be sure to stew with low fire for about 3 minutes, and don't turn it in the middle.
4。 Taishan red scale fish
Take 75g of fresh red phosphorus fish, 1g of refined salt, 1g of Jiang Mo, 1g of pepper, 1g of Shaoxing wine and soy sauce, 1g of vinegar, 1g of monosodium glutamate, 1g of clear soup and .5g of pepper. 1. Cut the fish into internal organs, wash it, put it in a boiling pot and cook it, remove it and put it in a big soup bowl, and sprinkle with pepper. 2, wok on fire, add broth, salt, soy sauce, pepper, Shaoxing wine, monosodium glutamate, boil, skim the floating foam, pour into the fish bowl. Add vinegar and Jiang Mo, mix and serve on a plate.
5。 Phoenix-tailed goldfish
Ingredients: 6g of Pseudosciaena crocea; Accessories: 5g of mushrooms (fresh), 5g of winter bamboo shoots, 5g of ham; Seasoning: 1g of pepper, 5g of salt, 1g of yellow wine, 3g of monosodium glutamate, 1g of sesame oil, 1g of starch (corn) and 1g of chicken oil
1. Phoenix-tailed goldfish 2. Starch (1 grams) put in a bowl and add water to adjust the wet starch (2 grams); 3. Scrape the scales of the yellow croaker, remove the gills and internal organs, wash them, chop off the head and tail (2.6 cm with meat), slice off two pieces of fish, peel off the skin, slice them into 24 pieces, and lay them flat on a plate; 4. Chop off the chin of the fish head, cut a knife from the inside, pat it flat with a knife, put it at the front and rear ends of the fish pond respectively, and sprinkle it with refined salt, monosodium glutamate, yellow wine and scallion water on the fish fillets, fish heads and fish tails for a little pickling; 5. Mix shredded mushrooms, shredded bamboo shoots and shredded ham together, add refined salt, monosodium glutamate and yellow wine and mix well to taste, and then roll them into the fish fillets respectively; 6. Expose 1/3 of the three threads to make a phoenix tail, then place the fish fillets neatly between the head and tail of the fish with the phoenix tail facing the tail, put them on the cage for 3 minutes until cooked, and take them out; 7. Add 4 grams of clear soup to the wok, add salt, monosodium glutamate and yellow wine, boil and skim off the floating foam, add wet starch and pour it on the anchovy goldfish in the plate, and pour the cooked chicken oil.
6。 Tomato squirrel fish
yellow croaker 75g. 2g of onion, 2g of water-soaked mushrooms, 2g of water-soaked magnolia slices, 15g of carrots and 15g of cooked green beans. 1g of tomato sauce, 15g of Shaoxing wine, 15g of refined soup, 5g of clear salt, 2g of white sugar, 2g of vinegar, 2g of sesame oil, 5g of starch, 15g of egg yolk and 15g of refined flour.
Scales, gills and internal organs of yellow croaker are removed and washed with clear water. Cut off the fish head with a knife at the chest and abdomen fin, then cut off the fish head from the lower jaw, split the fish head by half, pat it slightly with a knife, remove both sides of fish, remove the fine spines on the chest, and connect the fish tails. Put a knife on the fish flour and use Shao wine with the fish head. Salted and salted to taste. Onion, mushroom, magnolia slice and carrot are diced and blanched in boiling water. Put peanut oil in the wok, and when the heat reaches 7% to 8% with medium fire (about 175 ~ 2℃), respectively, soak the fish head and fish in refined flour and drag them through the egg yolk. Make it into a squirrel shape and fry it until golden brown; Take it out and put it in a fish dish. Leave a little oil in the wok, stir-fry tomato sauce in the wok, add diced onion, diced mushrooms, diced magnolia slices, diced carrots and green beans, add Shaoxing wine, clear soup, refined salt, white sugar and vinegar to boil, hook it with wet starch, add sesame oil and pour it on the fish.
7。 Braised fish with garlic
braised fish ................................................................................................................................................................... .5g of Dan Er Tang ……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 2. Heat the wok with medium heat, add peanut oil to 6% heat, put the fish piece by piece, fry for about 5 minutes until golden brown, and pour in the grates to drain the oil. 3. Return the wok to the fire, add garlic, ginger, shredded pork and shredded mushroom, fry with Shao wine, add two soups, fish pieces, fried garlic, 1.5g of refined salt, stew for about 1 minutes, sprinkle with pepper, dilute and thicken with wet starch, and finally pour 25g of sesame oil and peanut oil, and put them on a plate. 〕 Process Key 〕 The braised fish is tender, cooked in 1 minutes, smooth, tender and delicious, which is an authentic flavor. [Flavor Features] Catfish, which has no scales, rich mucus skin, elongated body, flat front, flat back, light gray, irregular dark spots, wide mouth and four pairs of whiskers, is distributed in fresh water all over China, with smooth meat, delicious taste and rich protein. It is an excellent edible fish. Braised with garlic, the meat is soft and rotten, and the garlic is overflowing.
8。 Steamed fish tail with plum vegetables
The basic materials are 15g of plum vegetables, 1 slice of ginger, 1 onion and 1 fish tail (about 5g). 1 tbsp soy sauce, 1 tsp sugar and 1 tsp soy sauce, a little salt and pepper.
practice 1. add oil, sugar, and shredded shallots to stir-fry the fragrant plum vegetables, and set them aside. Wash the fish tail for later use. 2. After adding soy sauce and salt to plum vegetables, fish well. 3. Steam the fishtail, ginger strips and plum vegetables for 1 minutes, then pour hot cooked oil on them. Tip 1. Plum vegetables should be yellow and clean with salt adhering to the surface, which is sweet plum vegetables. Plum vegetables are generally sandy and should be thoroughly washed. It is best to soak them for a period of time after washing. 2. When steaming the fish, put the onion on the plate, and then put the fish tail. Chopsticks with the fish tail can make the fire even and the fish will be cooked more easily.
9。 Eat the whole fish twice
75g of fresh jealous fish. 25g of shrimps, 15g of carrots, 15g of coriander, 5g of pork fat, 1g of green beans and 15g of refined flour. 1g of onion, 1g of ginger and 2g of refined salt; 25g of egg white, 1g of sesame oil, 3g of starch and 25g of peanut oil. 2 red cherries, 1g tomato sauce, 2g white sugar, 2g vinegar and 15g Shaoxing wine < P > Remove the viscera, gills and fins of the jealous fish, cut off the fish head and split it into two pieces. Then take off two sides of the fish and remove the fine spines from the belly of the fish. Take a piece of fish, put it face down on the chopping board, from the front of the fish, change the fish into a squirrel flower knife by chopping knife and straight knife, and pickle the fish head with onion and ginger juice and salt. The other piece of fish is cut up to the front part with the tail of the fish by oblique knife method (the fish fillet is .2 cm thick and connected according to the skin) for use. Chop shrimp and pig fat into mud, add clear soup, salt, egg white, onion ginger juice and sesame oil, stir into shrimp stuffing, smear them on the approved fish slices respectively, and roll them into fish with a diameter of about 1 cm and roll them to the tail, that is, hinge fish. Then use egg white and wet starch to make a thin juice, evenly spread it on the fish roll and half of the fish head, add onion and ginger slices, steam in the cage for 7-8 minutes, take it out until it is cooked, remove the onion and ginger, and put it aside on the fish plate. Put peanut oil in the wok, and when the fire reaches 8% heat (about 2℃), pat the squirrel fish and the other half of the fish head with fine flour, hang the egg yolk evenly, remove and drain the oil when it is fried to golden brown, and put it on the other side of the fish plate. Two red cherries are placed on two fish eyes. Leave a small amount of peanut oil in the wok, put it on medium fire, heat it to 6% heat (about 15℃), add tomato sauce, sugar, diced onion and carrot, stir fry, then add clear soup, vinegar and refined salt to boil, hook it with wet starch, add green beans and a small amount of hot oil, mix well, and pour it on the squirrel fish. In another wok, add clear soup, refined salt and Shaoxing wine to boil over high heat, thicken with wet starch, add sesame oil and coriander stalks, and pour on the fish.
1. Garlic catfish
Ingredients: 3 catfish, 1 bowl of garlic, 2 tablespoons of minced garlic, 1 tablespoon of Jiang Mo, 1 tablespoon of chopped green onion and 2 tablespoons of spicy bean paste. 2, take a little raw powder, fry with oil temperature of about 16 degrees until cooked. 3, good garlic, oil into the pot to heat, first fry garlic and minced garlic, then add Jiang Mo, spicy bean paste, salt, sugar, monosodium glutamate and soy sauce, then add catfish and broth to cook; 4. After the soup is boiled, simmer for 3-5 minutes. Add chopped green onion and spicy oil to the pot and stir-fry for several times, then thicken it with white powder. Add some vinegar before taking the pot and pour it on the fish.
11. Five-willow crispy fish
1 fresh pomfret ……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… ………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… Then use a blade to remove the big bones of the fish. After washing, carve the fish with a cross knife, spread it evenly on the fish with Shaoxing wine, salt, onion and ginger, marinate for 15 minutes, then pick the onion and ginger, and pat the dried starch for later use. 2. Dice melon, cabbage, red ginger, white ginger and sour buckwheat head respectively. 3. Put the oil in the wok, heat it to 7% heat, put the pomfret (fish skin facing down), and when the fish floats, use medium and small fire to soak for about 8-1 minutes. When the fish is straight and crisp, take it out and put it in a fish dish. 4. While frying fish, sit in another pot, drain the bottom oil, add the tomato sauce, drain the red oil, drain the five-willow sauce, seasoning, Shaoxing wine, second soup, salt, sugar, rice vinegar, soy sauce, sesame oil, pepper and monosodium glutamate. After boiling, hook the glass, add 3 grams of hot oil for frying fish, push evenly and pour. [Process Key] 1. The materials should be fresh, and the spatula should not be too shallow to avoid curling the fish. 2. When frying fish, push the fish head with a shovel to keep the shape intact. 3. This dish is cooked in water without ketchup, which is the "Five Willow Whales". 4. Wuliu material can also be replaced by tomatoes, onions, pickled cucumbers, green beans, winter bamboo shoots, green peppers and other raw materials.
12. Cyprinus carpio soup with green garlic
Ingredients: 1 carp, 2 green garlic, shredded ginger, rice wine and salt
Preparation method: ① Scales and gills of carp are removed and cut into large pieces; Slice green garlic obliquely ② Put the fish and shredded ginger into a boiling water pot and cook for a while after the water boils, add rice wine and salt, and sprinkle with green garlic.
13. Mustard salted egg fish head soup
Main ingredients: 1 fish head, 1 mustard, 1 salted egg (beaten), 3 pieces of ginger and 1 piece of tofu
Operation (1) Wash mustard, drain and cut into large pieces. (2) Wash the fish head, wipe it dry, add seasoning and marinate for 2 minutes, then fry the big fish head in a wok until both sides are slightly yellow. (3) Add a proper amount of clear water and bring to a boil. Turn to medium-low fire and bring to a boil. Add mustard, tofu and salted eggs, and roll for a while until the materials are cooked and the soup is thick.