Composition:

Fish, ginger, onion, garlic, millet and spicy.

Exercise:

① Wash the fish after eviscerating, scrape the belly black, cut several knives on both sides, and marinate with a little salt and 1 teaspoon cooking wine for 15 minutes. Ginger, garlic, onion and millet are cut into sections for later use.

(2) Drain the fish with kitchen paper towels, and then pat a thin layer of starch on the surface. This is the key to frying fish skin! !

(3) Add a spoonful of salt to the oil in the pot, add the fish and fry both sides until golden.

④ Add garlic slices and ginger slices and stir-fry for a while, add two bowls of boiling water, add 2 tablespoons of soy sauce, 1 spoon of oyster sauce, half a spoonful of soy sauce, half a spoonful of sugar and one spoonful of cooking wine. If you like spicy food, add millet spicy food and boil in water 15 minutes.

red-cooked yellow fish

Composition:

Yellow croaker, onion, ginger, garlic, pepper, star anise, fragrant leaves, dried Chili, soy sauce, soy sauce, sugar.

Exercise:

① Make several cuts on both sides of the fish, add a spoonful of cooking wine and a little salt, and marinate for 10 minute to remove the fishy smell.

② Sprinkle a little starch on the fish surface.

(3) Add oil to the pan, add fish to fry until both sides are golden, add onion, ginger, garlic and millet spicy (you can put a few pepper, an star anise and a fragrant leaf, which is better for me), stir-fry aniseed, then add two spoonfuls of soy sauce, half a spoonful of soy sauce, half a spoonful of sugar to refresh, a little salt to taste, half a bowl of water, and turn the fire to make the soup thick.

Boiled fish fillet

Composition:

One grass carp (about 2 kg), Flammulina velutipes, bean skin, hot pot, garlic, ginger, chives, dried peppers and cooked white sesame seeds.

Exercise:

Clean grass carp, cut into pieces, put into a bowl, add a little salt, 12 spoon cooking wine and 12 spoon corn starch, mix well and marinate for 30 minutes (marinate the fish head and bones together, and add cooking wine and salt).

(2) Add the onion, ginger and garlic into the hot oil in the pot, stir-fry the red oil at the bottom of the pot, pour a proper amount of water to boil, then add the Flammulina velutipes and bean skin to cook, take it out and put it in a bowl for later use.

After the soup base is boiled again, add fish heads and bones and cook for 5 minutes, then add fish fillets and cook for 1-2 minutes. After cooking, take it out and put it on the side dish, pour it into the soup base, sprinkle chopped green onion and garlic, dried pepper and cooked sesame seeds on the surface, and pour hot oil on it.

Steamed Chinese Bass

Composition:

1 perch, ginger, 2 millet peppers, 1 tablespoon cooking wine, 2 tablespoons steamed fish and soy sauce, and chives.

Practice: gut the perch, clean it, cut the fish between the head and tail of the perch from both sides of the fish bone with a knife, shave off the main spines, and cut the separated fish into combs.

(2) Put the processed fish into a bowl, add cooking wine and shredded ginger, gently grab and marinate for 10 minute to remove the fishy smell.

③ Put the marinated fish into a dish, put a proper amount of pepper rings on the fish for decoration, put it into a pot with cold water, and steam it for 8 minutes.

Take out the steamed fish, pinch off the shredded ginger and pour out the water for the steamed fish, add new shredded ginger and shredded onion, add 2 spoonfuls of steamed fish soy sauce, then pour the oil on the fish and make a clatter. Serve.

Boiled fish with Chinese sauerkraut and Chili

Composition:

One fish, one bag of sauerkraut, onion, ginger, garlic, pepper, dried pepper, sesame, coriander, egg white, salt, starch and white pepper.

Exercise:

A fresh fish, snakehead and grass carp will do! Ask my boss to slice me when I buy fish!

② Put an egg white, a proper amount of starch, a spoonful of cooking wine and a little salt into the fish fillets, marinate them evenly for 15 minutes, fry the cut fish bones in a pot until they are golden on both sides, add the cooked ginger slices and cook for 5 minutes. The cooked fish bones are super white and especially fragrant. Add oil to the pot, stir-fry the onion, ginger, garlic, pepper and millet with sauerkraut for 3 minutes, and add the freshly cooked fish soup and a little white pepper. Sprinkle some sesame seeds and coriander! If you don't like it, don't put bean sprouts or add other vegetarian dishes!

Muslim fish

Composition:

Fresh fish, ginger, chives, cooking wine 1 tsp, edible salt 1 tsp, steamed fish and soy sauce 2 tsps.

Practice: 1, steamed fish should be fresh and less fishy. When you buy it, you should clean the internal organs of the fish, wash it twice with clear water, and make several cuts on the fish with a knife to facilitate the taste.

2. Put the cleaned fish in shredded ginger, marinate it with 1 tablespoon edible salt and a little cooking wine for 10 minute, then take out the marinated fish and pour out the soup inside, because the fishy smell of the fish is in the soup.

3. Tear the onion into filaments. The thinner the onion, the better. Soak it in clear water. When it meets shredded onion, it will automatically roll up the plate of steamed fish. Put the onion and shredded ginger on the bottom of the plate, and then add the fish. You can also put some onions and ginger in the fish belly and steam it in cold water for about 6~7 minutes. Turn off the heat and stew for another 5 minutes.

4. Take the steamed fish out and put it in the shredded onion, put 1 tablespoon of oil in the pot, heat the oil, pour it evenly on the shredded onion, and it will be fragrant in an instant. Finally, pour the steamed fish soy sauce evenly on the fish.

Garlic-flavored Longli fish

Ingredients: two Longli fish, two tablespoons garlic, two millet peppers, a string of pepper, a little pepper and five slices of ginger.

Exercise:

1. Wash and cut Longli fish, add onion, ginger, cooking wine, soy sauce, corn starch and black pepper, and marinate for 15 minutes to taste.

2. Brush the pot with olive oil and heat it. Add garlic and pepper and stir-fry until fragrant. Add salted arowana and fry until golden on both sides. Add half a spoonful of soy sauce, oyster sauce and soy sauce. Line pepper, millet pepper, stir-fry a little evenly and you can go out of the pot.

Fried arowana

Ingredients: Longli fish 1, 3 asparagus, half lemon and a little garlic.

Practice: 1. Cut the Longli fish into pieces and put them in a bowl. Ten pieces of minced garlic 1 1 spoon, ten pieces of cooking wine1/spoon, ten pieces of oyster sauce 1 1 spoon, ten pieces of starch1hook and ten pieces of lemon juice.

2. Heat the oil in the pot and put the arowana pieces, and fry them on low heat until both sides are brown. Cook asparagus, slice lemon and sprinkle with chopped black pepper.