1. boiled fish

Ingredients:

carp, pepper, pepper, chili pepper, chili peppers (cut into small sections of about 2 cm), sugar, salt, MSG, bean sprouts, salad oil (preferably without peanut oil), cooking wine knife (fast knife), pot (iron pot), pots (deep pots)

Method:

1. buy carp, cut into fillets.

2. Sizing the fish fillets (salt, monosodium glutamate, green onion, ginger, wine, pepper, or if you like, you can put five-spice powder or a variety of other flavors you prefer)

3. A little water boiled, put the fish fillets scalded (80% can be), and immediately fish out. Load pin pot, water do not.

4. Will be a lot (a lot) of oil is hot plus dry red pepper and pepper a number of (depending on personal taste to order), to be in the frying pan in the chili pepper color slightly black when the oil poured on top of the fish fillets.

5. In the restaurant to eat boiled fish is often in the fish slices under the pad has a lot of soybean sprouts. The fish fillets are just a layer on top of the bean sprouts. If you eat it at home, the bean sprouts can be dispensed with.

6. Oil just poured up, because the oil temperature is high, be careful not to let the oil splash out and burn yourself, so the utensils of boiled fish must be a little bigger.

2. Mouth-watering fish

Ingredients:

one chub fish, two tablespoons of cornstarch, about half a tael of fried peanut kernels, two tablespoons of cooked white sesame seeds, one small piece of ginger, one garlic, five scallions, two tablespoons of black beans, three tablespoons of cooking wine, two tablespoons of soy sauce, one tablespoon of vinegar, one tablespoon of sugar, one tablespoon of red chili peppers, two tablespoons of peppercorn oil, salt and monosodium glutamate, and one tablespoon of sesame oil.