Poached Fish
Ingredients:
Carp, peppercorns, peppercorns, chili pepper, chili peppers (cut into small pieces of about 2cm), sugar, salt, MSG, bean sprouts, salad oil (preferably without peanut oil)
Method:
1. First, slice the fish into fillets, and baste the fillets with batter (salt, MSG, scallions, ginger, wine, peppercorns or if you like) You can put five spice powder or any other you like)
2. Boil a little water, add the fish fillets and cook them for 80% of the time, remove them immediately. Fill the pot without adding water.
3. Heat a lot of oil and add some dried red chilies and peppercorns (depending on your taste). When the peppers become slightly black in color in the frying pan, pour the oil over the fish fillets.
4. Boiled fish eaten in restaurants often has a lot of bean sprouts underneath the fillets. The fish fillets are placed right on top of the bean sprouts. If you eat at home, bean sprouts can be left out.
5. When the oil is poured in for the first time, be careful not to let it splash out and burn yourself because the oil is very hot.
Mouthwatering fish
Ingredients:
One chub fish, two tbsp cornstarch, about half a tael of fried peanut kernels, two tbsp cooked white sesame seeds, one small piece of ginger, one garlic, five scallions, two spoons of edamame beans, three tbsp cooking wine, two tbsp soy sauce, one tbsp vinegar, one tbsp sugar, one tael of red oil chili peppers, two tbsps of peppercorn oil, salt, monosodium glutamate in moderation, and one tbsp sesame oil.
Directions:
1. Wash and slice the fish, marinate with salt for a few minutes, then add water starch and mix well, cut the fried peanut kernels into pieces, chopped edamame, chopped green onion, garlic and ginger.
2. Put the oil in a pot and heat it to 60%, pour in the tempeh, ginger, garlic and stir fry.
3. In a bowl, add salt, monosodium glutamate, sugar, soy sauce, vinegar, fried ginger, garlic, edamame, red oil chili peppers, pepper oil, sesame oil, fried peanut kernels, mix well to make juice.
4. Heat the pan, add the fish fillets and stir fry out of the pan.
5. Sprinkle the sauce, then sprinkle cooked sesame seeds and chopped green onions on the line.
Sweet and Sour Fish
Ingredients:
Fish, cooking wine, salt, monosodium glutamate (MSG), peppercorns, oil, ketchup, white vinegar, sugar, cornstarch
Directions:
1. Season the fish with cooking wine and seasoning (salt, MSG and peppercorns) after the knife is cut and then rinse it well, so that the fish meat still retains its original flavor.
2. Drain the water and put it in a skillet to fry until crispy. The amount of oil should be more, otherwise the fish will fry apart.
3. Then thicken with ketchup and white vinegar, sugar with a pinch of salt, pour on the fried fish.
Yellow croaker with scallions
Ingredients:
Yellow croaker, scallions, ginger, salt, soy sauce, cooking wine, vinegar
Method:
1. Clean yellow croaker, hit the knife, sprinkle a little salt, marinate for half an hour.
2. Cut green onion into segments, ginger slices.
3. In a hot frying pan, add the marinated yellowtail, fry both sides until golden brown, add ginger slices and green onions, pour in soy sauce, cooking wine, vinegar and a small cup of water.
4. Slowly simmer over low heat until the water is almost dry and it's ready to serve, sprinkle with a little green onion and red chili.
Braised Fish
Ingredients:
Fish, scallions, green onions, ginger, garlic, dried chili peppers, salt, chicken powder, sugar, cooking wine, soy sauce, dry starch, sesame oil, cooking oil
Directions:
1. Knife the fish on both sides, patted with dry starch and spare.
2. Cut the scallions into inch pieces and set aside.
3. Cut the green onion, ginger and garlic into whole pieces, and cut the dried chili pepper and set aside.
4. Put oil in the pot, when 70% hot, put the fish in the pot and fry until golden brown, remove and set aside.
5. Put dried chili peppers in the pan and stir-fry to get the flavor, then add green onions, ginger and garlic and cook with cooking wine and soy sauce.
6. Put the fried fish into the pot with warm water, water added to two-thirds of the fish.
7. Add salt, chicken powder, sugar, seasoning cover, fire until the soup is thick, dripping sesame oil out of the pot.
Sauerkraut fish
Ingredients:
Grass carp 1, sauerkraut 1 small handful, egg white, wild mountain pepper, oil, salt, chicken essence 2 grams, 5 grams of ginger, 5 grams of garlic, cooking wine, cornstarch, 2 grams of sugar, coriander, pepper, chopped peppercorns
Method:
1. Fish head and bones chopped into blocks, cut the meat into pieces. Add salt, cooking wine, cornstarch and a little egg white and marinate for about 10 minutes.
2. Pickles cut into pieces, ginger and garlic, chili, millet pepper chopped.
3. Heat the oil in the pot, put ginger, garlic, mountain pepper, millet pepper, stir fry, pour in the sauerkraut stir fry and add enough boiling water to boil.
4. Put the fish head and fish bones into the pot again and bring to a boil, reduce the heat to medium-low, add salt, sugar, pepper to taste, add 2 tablespoons of pickled pepper water and cook for about 15 minutes.
5: Put the marinated fish into the soup, spread it out with chopsticks, wait for the fish to cook until the color changes, pour in a little hot oil and sprinkle with cilantro out of the pot.
Crispy fried small yellow croaker
Ingredients:
Small yellow croaker, pepper, salt, white pepper, cooking wine, beer, flour, corn starch
Method:
1. Small yellow croaker add pepper, salt, white pepper, cooking wine, marinate for 20 minutes.
2. Mix the flour and cornstarch in the ratio of 2:1, pour in the beer and stir the batter until there is no grain.
3. Wrap the marinated yellowtail evenly with the batter.
4. Put the fish in a pan and fry until both sides are browned, and then fry on high heat for a second time until golden brown out of the pan.
Sweet and sour crispy fish
Ingredients:
Fresh fish, vegetable oil, soy sauce, cooking wine, vinegar, pepper, salt, monosodium glutamate (MSG), sugar, chopped green onion, ginger rice, garlic puree, starch
Method:
1. Knife both sides of the fish, marinate with green onion, ginger, salt, cooking wine, pepper and then take out the onion, ginger, and patted with starch.
2. When the oil is heated to seventy percent, put the fish in the pan to fry and remove. When the oil is heated to eighty percent, put the fish in the pan again and fry until crispy and plate.
3. Leave oil in the bottom of the pan, add green onion, ginger rice, garlic paste, soy sauce, salt, cooking wine, pepper, MSG, sugar and vinegar to thicken the sauce, pour hot oil and pour the thickened sauce on the fish.