1. Squirrel mandarin fish

Ingredients: 200 grams of mandarin fish, 2 grams of cooking wine, 10 grams of pine nuts, a little pepper, 10 grams of tomato paste, 500 grams of vegetable oil, 40 grams of wet starch grams, appropriate amount of salt, and 15 grams of vinegar.

Method:

(1) Remove the scales, gills, fins, and internal organs of the mandarin fish, remove the leather clothing on the head, wash it, chop off the fish head, spread it out, and pat it flat. Use a knife to cut off the fish bones on the back of the fish (do not cut the belly of the fish), leaving about 1 inch of backbone at the tail. After deboning the mandarin fish, spread it skin side down, cut it into strips with a diagonal knife, the knife should be as deep as 4/5 of the meat, do not cut through the skin, make an opening at the tail, and pull the tail out from the knife edge.

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

(3) Heat the wok, pour in vegetable oil after it is hot, heat the oil to 70%, dip the mandarin fish in a little starch, put it in the oil pan and fry for a few minutes, then dip the fish head in the starch , put it into the oil pan and fry until golden brown, take it out, place it with the knife side up on the fish plate, and put the fish head on it.

(4) Put the pine nuts in the oil pan, take them out when they are cooked, and put them in a small bowl.

(5) Leave a little oil in the wok, put in a little clear soup, add salt, sugar, tomato sauce, vinegar, bring to a boil, thicken the soup with wet starch, add a little hot oil and stir evenly. Pour the pot over the fish and sprinkle with pine nuts.

2. Ancient style steamed fish

Ingredients: 1 seabass, 100 grams of pork belly, soy sauce, ginger, garlic, oyster sauce, sesame oil, black bean paste, glutinous rice wine, sugar, shallots, Red pepper.

Method:

(1) Put the shredded pork into a bowl, add rice wine and stir well, then add black bean, minced green onion, minced ginger, minced garlic, soy sauce, white sugar and oyster sauce and stir Evenly.

(2) Cut the fish from the dorsal fin to the keel with a knife.

(3) Add water to the pot, boil and blanch the fish, then soak it in the pot and pick it up to remove the fishy smell.

(4) Place onion and ginger on the plate, place the fish with the cut side down, and pour the marinated shredded pork on top of the fish.

(5) Add water to the pot. After the water boils, put the fish on the steaming rack and steam for about 15 minutes. Take it out and sprinkle some chopped green onion and red pepper. Heat a small spoonful of hot oil. Just pour it on.

3. Sweet and sour hairtail

Ingredients: fresh hairtail, shallots, ginger, star anise, soy sauce, vinegar, sugar, cooking wine, refined salt, and starch.

Method:

(1) Wash the hairtail, cut it into 10 cm sections, and marinate it with salt for about 10 minutes.

(2) Take a clean small bowl, pour an appropriate amount of cooking wine, 1 tablespoon of soy sauce, and 1 tablespoon of sugar, stir well, add an appropriate amount of vinegar and an appropriate amount of refined salt according to preference, and stir well.

(3) Dip the hairtail segments into dry starch.

(4) Add oil to the pot. When the oil is hot, add the hairtail segments and fry over low heat. Gently turn the fried side over the hairtail segments. Fry the other side until slightly brown. Move the hairtail segments to one side. , add green onion slices, ginger slices and star anise and stir-fry until fragrant.

(5) Pour in the prepared sweet and sour sauce to cover the hairtail, and simmer over low heat for 10 minutes.