Raw rolled sliced fish congee ingredients: blackfish (other fish can also be), rice practice: 1, blackfish from the spine to cut a knife, slice off a piece of meat to the fish skin down into slices, try to cut a little bit thinner. 2, slices of fish with ginger, a little wine, salt, black pepper, a little oil and mix well to be used. [Food China] 3, rice washed, add a few drops of oil, casserole water boiling (rice and water ratio is three to one), put the rice, boil, ten minutes after the fire, smothered for half an hour. 4, and then boiled, boiled sticky, add the fish slices, quickly scattered, cook four or five minutes, add salt to taste. Jinxiu fish silk raw materials: 1 big black fish 1500 grams, pepper 1 gram, persimmon pepper 2, 15 grams of wine, 15 grams of green onion, 4 grams of salt, 10 grams of ginger, 3 grams of monosodium glutamate, 30 grams of mushrooms, 40 grams of wet starch, 30 grams of egg yolk cake, 750 grams of cooked lard, 60 grams of white broth (about 75 grams), 2 egg whites. Practice: 1, the blackfish slaughter, clean, slice the skin, take the net oil meat cut into 9 cm long silk, put in a bowl, add 2 grams of refined salt, egg white, shaoxing wine 10 grams, 20 grams of wet starch, stirring sizing; persimmon pepper, mushrooms, egg yolk cake are cut into thin filaments. [Food China] 2, 2 grams of refined salt, 5 grams of wine, monosodium glutamate, pepper, shredded green onions, white soup and 20 grams of wet starch in a bowl, adjusted into gravy, frying pan set on a high flame, down into the cooked lard, burned to 40% hot, the fish wire down the pan to scratch open, into the mushroom wire, under the gravy pushed thickened and thick, poured into the fish wire and ingredients, gently stir frying evenly, plated that is completed. Characteristics: "embroidery fish" knife work fine, 9 cm long fish wire, strip uniform white, color natural bright, taste tender and fresh. Cooking tips: Choose one red and one green persimmon pepper to add color to the dish. Use wet oil to scratch the fish, do not break, keep the fish intact, is the key to the success of this dish. Crispy shredded fish ingredients: 100 grams of black fish skin, 25 grams of ham, 25 grams of mushrooms, 10 grams of broccoli stalks, ginger, wine, green onions, salt, monosodium glutamate, sugar, pepper moderate. Practice: choose to wash the fish skin to rise, rise and cut into silk, ham, mushrooms, broccoli stalks, ginger cut into silk, the fish skin silk, ham silk, mushrooms silk, broccoli stalks silk mix, with cooking wine, green onions and ginger, salt, monosodium glutamate (MSG), sugar, pepper, mix well, can be loaded into the pot. Characteristics: Tender and crisp.

Osmanthus corn fish fillets ingredients: black fish (buy washed and scaled I'm too lazy), dried osmanthus,, corn kernels,, red and yellow colored peppers, ginger, coriander. Salt, starch, green onion practice: 1, fish cut into slices, add ginger, cooking wine, salt, egg white, starch and oil slightly marinated sizing (protection to make the fish slices slippery). 2, the red colored peppers diced. Corn kernels to the boiling water blanch fished out, 3, the water starch add pepper, salt, sesame oil and mix well to make a bowl of gravy, standby (in order to fish fillets tender to reduce the cooking time) 4, pot of oil burned to 4 into gently into the fish slices, push the slippery cooked fished out. 5, pot to stay in the bottom of the oil sauteed ginger, green onion, into the red pepper diced with a little water, into the cooked fish slices, corn kernels, pushing into the bowl of gravy. The last plate sprinkled with dry cinnamon, scallions, parsley can be spring bamboo shoots black fish soup black fish pack cleaned and cut into segments spare spring bamboo shoots dial skin cleaned and cut into pieces spare red dates beforehand with water soaked for half an hour first with a ginger slice will be wiped on the bottom of the pot (can prevent the fish when frying the broken skin) pot of oil is hot after the black fish segments fried to both sides of the golden brown and poured into the amount of boiled water into the ginger slices, red dates, cinnamon, spring bamboo shoots ( in order to go to the fishy you can put some more ginger slices or poured a little yellow wine) will all be the same as the black fish. A small amount of yellow wine) all the ingredients and soup into the soup pot first boil on high heat and then turn to low heat to boil for 1 hour, it is OK PS: Drinking time and then add salt to taste because the fish soup soup soup is very delicious but the meat will not have much flavor, so I think it is more appropriate to choose a smaller fish to make soup Checkmate ≮ ≯ ≯ Blackfish 500 grams, cooked asparagus 20 grams, 75 grams of green cabbage, 15 grams of mushroom, cooked ham 10g, egg white, 5g shrimp. Salt 5 grams, 25 grams of wine, 25 grams of egg white, 20 grams of starch, 750 grams of cooked lard (150 grams of oil), 10 grams of green onions, 5 grams of sugar, 2.5 grams of monosodium glutamate, 7.5 grams of sesame oil, 5 grams of vinegar, 25 grams of chicken broth, 5 grams of ginger. ≮ Gourmet practice ≯ 1, the black fish treatment clean, chopped off the head of the fish, from the back of the spine to split, remove the internal organs, fish intestines to stay, take down the fish, sliced into a 0.6 cm thick slice, put into a bowl with refined salt. Shaoxing wine, egg white, water starch mix well sizing; 2, the fish intestines into the water, pierced with scissors, to remove the dirt, with refined salt to catch the mucus, wash. Then the fish bone chopped into pieces, fish head split into two pieces. Vegetable heart washed, head trimmed into an olive shape; 3, the frying pan on high heat, scooped into the cooked lard burned to 40% hot (about 88 ℃), into the fish slices paddle until creamy white, pour out the oil. The original pot on the fire, put the oil, into the white segment of green onions, bamboo shoots, mushroom slices stir fry, add wine, salt, sugar, chicken broth, MSG boil, thickening, pour into the fish slices, dripping sesame oil, turn the pot into the plate (plate first put vinegar), that is, into the fried dishes; 4, will be the head of the fish, bones, intestines into the pot of boiling water with a little scalded, fished out and cleaned. Put into the frying pan, scoop into the water, add wine, green onion and ginger, bamboo shoots, shrimp, set on high heat and boil, add cooked lard to boil until the soup color white, put into the heart of green vegetables, mushroom slices, after boiling, add refined salt, pick off the green onion and ginger, loaded into a large bowl of soup, put on the ham slices that is into the soup dishes. Serve with ginger and vinegar for dipping. ≮ Gourmet Features≯ Selected from the fattest of the two sides of the fish fillets, white and delicate, to which are added sliced bamboo shoots of green and soft brown mushrooms, bamboo shoots and mushrooms are dry stir-fried, the texture of dense and chewy, the fillets of the fish are also moderately thick and tender and crisp white.

Boiled blackfish slices Ingredients: 1 blackfish (about 800 grams), 250 grams of soybean sprouts

Seasoning: boiled fish seasoning (supermarkets can buy), cooking wine, green onions, ginger, salt

Practice:

1. Wash the blackfish, remove the bones, remove the skin, and cut the fish into slices in a bowl. Then add cooking wine, salt, chicken essence, appropriate amount of water, a little cornstarch, and fish slices together and mix well until a little tough.

2. Blanch the soybean sprouts, fish up into the prepared soup bowl.

3. Blanch the fish fillets, lift them up into the soup bowl and cover with the soybean sprouts.

4. Add oil to the pot, put the fish bones and fish skin into the pot and sauté them together, then put onion, garlic and water and cook until the fish soup whitens.

5. Boil the poached fish seasoning with the fish soup water and pour it into the soup bowl with soybean sprouts and fish fillets. Lemon steamed blackfish ingredients: main ingredients: 500 grams of blackfish

Accessories: 150 grams of lemon, 50 grams of celery, 20 grams of parsley

Seasoning: 20 grams of vegetable oil, 15 grams of soy sauce, 12 grams of sugar, 2 grams of pepper, 5 grams of garlic (white skin)

Lemon Steamed Blackfish: 1. 1/2 lemon slices, and the rest of the juice;

Steamed blackfish with lemon. >2. celery choose clean and cut into cubes;

3. cilantro choose clean and leave the leaves;

4. lemon juice, soy sauce, sugar, pepper into a flavor sauce;

5. blackfish slaughter, remove scales, guts and gills, scrape the fish belly stains wash, wipe the flavor sauce, put on the brush on the oil in the plate, lemon slices yards on the fish;

6. pot of water to boil, will be fish Steam the fish for 10 minutes on high heat, remove and decant the soup, sprinkle with celery, coriander leaves, drizzle with hot oil, soy sauce can be