Fried fish practice

Most commonly used materials: carp, green garlic, ginger, garlic. Clean the fish, add garlic two in the belly of the fish, (garlic should be patted open);

1. Warm fire frying pan, add a little ginger, garlic. Copy the fragrance and put the cleaned and organized fish into the pot. Pay attention to the oil is not too little, fish in the pot after the fire must be strong. Explode until the fish skin golden brown, then there is a fragrance wafting out;

2. At this point, the fish with the side of the pan, you can see the bottom of the pan and a little oil, will clean and cut the stems of green garlic poured into the pan and stir fry a few turn;

3. Then the fish and green garlic to set aside to join together, add salt, monosodium glutamate, patted a few garlic, add a bit of soy sauce stir fry a few times and then add the water Tonto cook (pay attention to do not add too much water, the fire does not have to be too strong) The fire does not have to be too strong);

4. Wait until the soup thickens, add a little green garlic tail. In the light stir fry can be up after the pot.

Sweet and sour carp practice

1. carp cleaned up, drained, in the body of the fish on both sides of a 2.5 centimeters each diagonal cut a knife (the first standing cut 1 centimeter deep, and then cut 2 centimeters deep);

2. with pepper, soy sauce and a little salt slightly marinated;

3. soy sauce, sugar, vinegar, cooking wine, water into sweet and sour sauce and wait for use;

4. . starch, flour into a paste, evenly smeared in the marinated fish;

5. oil to seventy percent heat, lift the tail of the fish, the first head of the fish into the oil to fry, and then scoop the oil poured on the fish, to be batter solidified and then slowly put the fish into the frying pan;

6. fish fried to golden brown, fish out of the oil control into the pan to be used;

7. frying pan to stay a little bit of oil, put the chopped scallions, minced ginger, Garlic minced burst incense, and then seasoned tomato sauce, pour the sauce, add a little wet starch thickening;

8. pot pouring on the fish can be;

Sea Steam Fish Practice

Fresh fish, 1, ginger 25 grams of 25 grams of mushrooms, 25 grams of yellow wine 15 grams of white wine, white sugar, refined salt, monosodium glutamate, bamboo shoots, slices of cooked ham, sesame oil, a little pepper

1.the fish scraping scales Remove the gills, the internal service wash;

2. The fish into the field plate put onions, ginger, mushrooms, bamboo shoots, ham slices, and then add yellow wine, sugar, refined salt, monosodium glutamate, pepper, together with mixing and placed on the guppy on the cage with a high-fire steaming for about 15 minutes, out of the cage, drizzled with sesame oil can be.

The practice of braised fish

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

The slaughter of clean fish to play flower knife.

1. Braised fish is cut vertically and the fish is in the shape of a block. First fry in a frying pan, the oil in moderation does not have to be too much.

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

3. When the water in the pot warms up, add a small amount of vinegar (vinegar is very important and indispensable. Not only play a role in softening the role of fish bones, but also the efficacy of deodorization).

4. Burning time is generally about five minutes. After burning, the pot of soup 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.

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