Ingredients: silver carp head. Accessories: 50g pepper, 50g chopped pepper, appropriate amount of garlic, seasoning salt 1 tablespoon, cooking wine 1 tablespoon.
Practice: cut the fish head in half, wash it, put it in a container with salt, and marinate it with cooking wine for 30 minutes. Heat the oil in the pot for 7 minutes and saute the garlic. Pour in pepper and chopped pepper, and add a little water. Boil until the water is reduced and the spicy oil comes out. Spread the salted fish head in half, put it on a steaming plate and pour the boiled chopped pepper sauce. Put into the steamer, start the fish steaming mode, and steam for 10 minutes. You can eat it when it is steamed.
2, squid stewed tofu.
Ingredients: 600g catfish and 500g tofu (North). Accessories: coriander 15g. Seasoning: bean paste 1 tablespoon, dried pepper 10, 4 small pieces of pickled pepper, scallion10g, ginger10g, garlic10g, and appropriate amount of cooking wine.
Practice: Heat the wok and pour in the oil. When the oil is hot, stir-fry catfish with Chili, add cooking wine and sauce to stir-fry until fragrant, add bean paste to stir-fry until fragrant, and then add onion, ginger and garlic. Stir-frying, adding dried capsicum and pickled pepper, and adding cooking wine; Add broth or clear water and boil for later use; After the casserole is heated, pour in the soup in the third place, boil it, put it in catfish fire, and stew it for half an hour on medium and small fire; Add tofu and stew for another ten minutes; Add parsley and celery and serve.
3. Steamed fish with chopped peppers.
Ingredients: grass carp, green beans and sweet corn kernels (canned or bagged) 1.5 Jin. Seasoning: a bottle of chopped pepper, salt, sugar, pepper, Shaoxing wine, a handful of leeks, ginger and garlic.
Practice: Wash grass carp and cut out flower knives with scissors. Fish is preserved with Shao wine and pepper. The fish was put in a steaming plate in a pot. Mix chopped pepper, salt, sugar, chopped chives, chopped garlic, green beans and Jiang Mo into a sauce, and put the mixed sauce evenly on the fish. Put in a steamer, steam until cooked, and steam for 8 minutes on low heat.