Main ingredient: fish (can be carp, crucian carp, Wuchang fish, etc., personal requirements for fish is not high)

Red hot, pickled peppers, green onions or garlic (choose one)

Special ingredients: ginger, salt, soy sauce, vinegar, etc.

Practice:

1, will be cleaned, stomping pieces of fish, or hit the slash

2, with the heat of the red pot, can avoid sticking to the pot with ginger a few times to wipe down the pot can also remove the fish smell

3, the oil to 70 percent of the heat, under the oil, the fish can be used to cook the pot, and also can be used for the cooking process. First, use the ginger to rub the pot a few times, you can avoid fish sticking to the pot can also go fishy

3, the oil, burned to 70% hot, the next fish, this time must have patience, to ensure that each piece of fish block are on the oil

4, in the process, you need to put the salt, especially in the turn of the fish block time.

Add a little vinegar, there will be a surprise

5, when the fish becomes golden brown (be careful not to burn), add soy sauce and continue to burn for a while

6, if the boiling water

7, this time at the same time into the red pepper, pickled peppers, as well as ginger

8, boil for five minutes, and then add green onions or garlic cloves, monosodium glutamate (MSG), pepper, and so on, you can get up

Here are some of the best ways to make your fish more flavorful.

Personal experience:

1, if it is for yourself or a friend to eat, the fish is best to stomp pieces, because it is easier to taste

2, green onions and garlic can not be together, only under the same, otherwise it will dilute the taste of each

3, pickled peppers is a good thing, will give you an unexpected flavor

4, eat fish to eat while it's hot to take as a Praise me for cooking well

Practice 2

Raw materials:

yellow croaker, fat and lean pork, bamboo shoots, peanut oil, soy sauce, sugar, cooking wine, monosodium glutamate (MSG), green onions, ginger and garlic, broth, lard, sesame oil, anise, wet starch.

Making:

(1) clean the fish, cut on the diagonal knife, fat and lean pork, bamboo shoots cut into 6 cm long strips, green onions and ginger cut into pieces. Garlic sliced.

(2) frying pan put peanut oil, burn to eighty percent heat, the fish will be put into the oil and fried until golden brown fish out.

(3) frying pan put lard, burned to sixty percent heat, into the star anise slightly fried, that is, into the green onions, ginger, garlic and fat meat slices.

Bamboo shoots stir fry. Then cook the soy sauce, cooking wine, broth, boil into the fish, with a slight fire for 15 minutes, the remaining one-third of the broth, put monosodium glutamate, wet starch thickening, juice hair thick when dripping into the sesame oil, sheng into the dish.

Features: fish taste tender and salty, color and lustre red and shiny.