Steamed eel fillets

Ingredients: 1 eel, 150g black fungus, 3 slices of ginger, 3 cloves of garlic, 1 chili, 1 green onion, 1 pinch of chicken essence, MSG 1 pinch, 1 pinch of salt, 2 spoons of steamed fish and black bean sauce

Preparation steps:

1. Before preparing to make this dish, the black fungus must be prepared in advance. Soak it first, then wash it once with flour, and finally wash it three times with water before use.

2. The names of eels in different places may be a little different. For example, here I call them black eels and cut the eels into slices for later use.

3. All the auxiliary ingredients, onion, ginger, garlic and pepper, are prepared in advance for easy use

4. Spread the processed black fungus at the bottom of the plate, top with eel slices and shredded ginger. Shake in a little bit of seasoning.

5. Steam over high heat for 7 minutes and then take it out of the pot. Sprinkle with shredded green onions, shredded peppers, chopped garlic and then pour a spoonful of high-temperature oil. Finally, pour the steamed fish with black bean sauce and serve!

Salt and pepper white fish

Ingredients: 500 grams of white fish, 2 teaspoons of salt, 1 small cup of flour, 1 pinch of white pepper

Preparation steps :

1. Put the processed and cleaned white fish into a basin, add two spoons of fine salt, stir well, marinate for 15 minutes and then clean.

2. Then pour in a small cup of flour and stir evenly to coat it with a thin layer of flour.

3. Heat an appropriate amount of oil in a pan until it reaches 70% temperature. Add the fish and fry slowly until it is cooked and crispy.

4. When loading, shake and sprinkle a little pepper.

Poached golden pomfret in soy sauce

Preparation steps:

Ingredients: 1 golden pomfret, 4 slices of ginger, 3 green onions, 1 red pepper , 1 spoon of tempeh, 3 cloves of garlic, 3 spoons of light soy sauce, 1 tsp of MSG

Preparation steps:

1. Cut the golden pomfret into small pieces and set aside

2. Cut the green onions into sections and divide them into green onion whites and green onion leaves. Buy and use the tempeh according to your own convenience. It is best to use the tempeh with a better taste.

3. Heat the oil in the pot, fry the dried ginger, and stir-fry until the ginger slices are brown.

4. After stir-frying the ginger oil, add the golden pomfret fish pieces, and stir-fry on both sides until the ginger slices are brown. golden. Then add the green onions and stir-fry together

5. Finally add garlic cloves, black beans, red pepper flakes, light soy sauce and a spoonful of MSG. Cook until the juice is about to reduce. Just before serving, sprinkle the green onion tails in and serve.

Sweet and sour carp

Ingredients: 1 carp, 2 cloves of garlic, 1 green onion, 1 pinch of minced ginger, 2 spoons of flour, 3 spoons of sweet potato starch, 1 spoon of cornstarch, 2 spoons of sweet and spicy sauce, 2 spoons of tomato sauce, 1 tsp salt, 1 tsp fine sugar, 1 tsp old vinegar

Preparation steps:

1. Clean the carp after processing , then cut three knives on each side and set aside.

2. The first step is to prepare starch. The reason why three kinds of starch are mixed is mainly to consider the crispiness problem after frying. So put the powder into a bowl, add a little water to mix it into a paste and set aside.

3. Prepare the green onion, minced garlic, and minced ginger for easy use when cooking.

4. In another small bowl, pour sweet chili sauce, tomato sauce, a little cornstarch and old vinegar, add a little salt, fine sugar and half a small bowl of water to mix and set aside.

5. Put the cut fish into the basin, then pour in the batter prepared before and spread it evenly inside and out.

6. Heat more oil in the pan. When the oil temperature rises to 7 minutes, add the fish and fry slowly until cooked. Be careful to break the fish when frying and flipping it over. Finally, you must raise the oil temperature and fry again before taking it out of the pan and serving it on a plate.

7. After putting the fish on the plate, leave the oil in the pot and pour in the minced green onion, minced ginger and minced garlic and saute until fragrant. When the ingredients are slightly brown, pour in the sauce prepared previously and mix well.

8. Finally, pour it on the fish, and a delicious sweet and sour fish is ready. The sweet and sour fish cooked in this way is completely different from the West Lake vinegared fish from Jiangsu and Zhejiang. Try it and maybe you will like this cooking method better.

Braised African crucian carp in sauce

Ingredients: 1 African crucian carp, 3 slices of ginger, 4 cloves of garlic, 1 red pepper, 3 green onions, 1 spoon of bean paste, 1 MSG tsp, 2 tsp light soy sauce, 1 tsp chicken essence, 1 tsp cooking wine

Preparation steps:

1. The auxiliary ingredients are very simple or the same. Remember to generally use them when cooking fish. Onions, ginger, and garlic are the three most delicious foods. They have the effect of removing fishy smell and adding fragrance, so they are a must.

2. When handling fish, clean the internal organs and then use steel wool to scrub away the black membrane in the belly. This way there will be no earthy smell, and there is a compartment in the abdominal cavity of the fish that needs to be cut open with scissors and cleaned. Finally, make three cuts on each side of the fish to ensure that the fish is cooked and flavorful.

3. Heat an appropriate amount of oil in a pan, add ginger slices and fry until dry, then add fish and fry on both sides until golden, set aside.

4. Heat a little oil in a pan, add garlic cloves, green onions and red pepper and sauté until fragrant

5. Then spoon in a spoonful of bean paste, stir-fry the red oil and pour in Bring two bowls of water to a boil and add seasonings.

6. After the water boils, add the fish that has been fried on both sides and cook until the juice is half reduced.