In fact, some people are afraid of not being familiar with it and draw cuts on the fish in advance. This is not a smart method. Once the fish is cut open, the soup will easily lose. The fish that is fried should not be too big. Also, if you want to grill fish, the fish usually needs to be fried before, but it should be lightly fried. Do not fry the fish until both sides are browned before cooking, otherwise the fish will be cooked out

1. Pickled fish

Ingredients: Sichuan pickled cabbage, live carp or grass carp Preparation: 1. Wash the live carp (grass carp), remove the bones and slice it into slices. Coat it with gravy, salt and oil. Drain off the remaining oil; 2. Cut Sichuan sauerkraut into small pieces, fry briefly, add a little chili pepper according to personal taste, and fill the soup. When the soup boils, add the fish fillets and cook until the soup turns milky white and has a strong aroma. (If feeding it to babies, be sure to add less chili pepper.) Nutritional secret: This fish dish is tender and delicious, easy to make, and is a very homely fish dish. Especially pregnant women can also eat it regularly to stimulate their appetite. 2. Fish head with chopped pepper (three versions of the method) 1. Ingredients: 1 fat fish head (2 pounds), appropriate amount of Hunan special chopped pepper, 3 grams of MSG, 10 grams of red oil, 10 grams of ginger, 8 grams of green onions, white Method for 15 grams of radish slices: 1. Wash the fish head, remove the gills and scales, and split it into two pieces from the middle of the fish lip. 2. Spread salt and MSG evenly on the fish head, marinate for 5 minutes, then chop the pepper. Apply to fish head. Put 2-3 slices of ginger and white radish on the bottom of the plate, put the fish head on top, and put an appropriate amount of shredded ginger on the fish. 3. Steam for 15 minutes. After taking it out of the pot, sprinkle the chopped green onion on the fish head. , pour the cooked oil, then put it in the pot to steam for 2-3 minutes, and it is ready to eat. 2. First, choose a good silver carp head. I heard that a fish head called bighead carp is better. When buying, you can pick the eyes of the fish, and the ones that react will be fresher. Go back and split the fish head in half, sprinkle with salt and marinate quickly, about 20-30 minutes. Then pour a little rice wine, sprinkle with ginger powder (use fresh minced ginger if not available), pepper (must), a little sugar and chicken essence. Then pour Lee Kum Kee's steamed fish soy sauce (soy sauce). The third step is to prepare the oil pan. Add the chopped green onions and fresh chopped peppers to the pan and fry the oil until red. It must be full of fragrance at this time. Finally, pour the chopped pepper in the pot evenly onto the fish head, and cook it in the steamer over high heat for 30 minutes. It is not advisable to steam for a long time, as the fish will become old. 3. I have also eaten minced pepper fish head made from other fish heads, but they are not as delicious as those made from Yapian fish head. The key is that Yapian fish is a sea fish, and the meat is relatively fresh and tender, without the earthy smell of river fish. The opium fish heads were weighed in the supermarket, and the waiter washed them and sprinkled them with a little salt. I didn't worry about others washing them, so I washed them carefully when I got home, and then put a little salt and salt on the inside and outside of the fish heads. Don’t use too much chicken essence, salt and chicken essence, just the right amount. Put it on a plate, pour a little cooking wine, put ginger slices, mince two small red peppers and sprinkle them on the fish head, and spread a layer of "Hongfantian" (I used 1/3 bottle of red pepper) After steaming, pour hot salad oil on top and serve. The taste is extremely delicious. Give yourself a perfect score! 3. Braised hairtail with pickled cabbage

Materials: Hairtail, pickled cabbage, shredded ginger, chili pepper. Seasoning: salad oil, soy sauce, sugar. Method: 1. Heat the oil, cut the hairtail into pieces and fry in a pan. , then rinse away the oil with boiling water. 2. In a separate pan, sauté shredded ginger and chili pepper until fragrant, add soy sauce, pickled cabbage and hairtail fish, and cook over low heat until the flavors are fragrant. 4. Fish with onion oil. Ingredients: One piece of fresh bream, some chives, oil, salt, MSG, cooking wine, ginger and other seasonings. Set aside. Preparation: 1. Wash the bream and put it into water, add salt, cooking wine, ginger and other ingredients into the pot and cook together. 2. Take out the cooked bat fish and put it on a plate for later use. Chop the chives into mince and sprinkle with MSG and other seasonings on the fish. 3. Pour salad oil into the pot and heat it. Pour the hot oil on the bream and serve. 5. How to cook boiled fish [Essential] Method 1.

1. Buy carp and cut it into fillets. 2. Apply starch to the fish fillets (salt, MSG, green onions, ginger, wine, pepper, or if you like, five spice powder or other flavors you prefer) 3. Boil a little water and add the fish fillets to blanch When cooked (80% is enough), take it out immediately. Fill the pot with no water. 4. Heat a lot of oil and add some dry red pepper and Sichuan peppercorns (depending on personal taste). When the color of the pepper in the oil pan turns slightly black, pour the oil on the fish fillets. 5. The boiled fish eaten in restaurants often has a lot of soybean sprouts placed under the fish fillets. The fish fillet is just a layer on top of the bean sprouts. If you eat it at home, you can skip the bean sprouts.

6. When the oil is first poured in, because the oil temperature is high, be careful not to let the oil splash out and burn yourself, so the utensil for holding boiled fish must be larger. Method 2 Ingredients: Bean sprouts, or your favorite vegetable seasoning: ginger (a large piece, loosened and sliced), garlic (one end, just pat it lightly, no need to cut it), appropriate amount of green onion, bean sprouts (or chopped pepper), Sichuan peppercorns, dry red pepper Chili pepper, chili powder, salt, monosodium glutamate, pepper, cooking wine, soy sauce, a little vinegar, cooking oil. Additional requirements: cornstarch, cooking wine, a little salt, egg white. One method: 1. Kill the fish, wash it, chop off the head and tail, and slice it. Fillet the fish and chop the remaining fillet into several pieces. Mix the fish fillets with a little salt, cooking wine, cornstarch and one egg white, and marinate for 15 minutes. Put the head, tail and fish fillets on separate plates and marinate in the same way) 2. Boil a small pot of water, wash the bean sprouts, blanch them in boiling water, put them into a large basin, and sprinkle a little salt according to personal taste ,spare. 3. Add three times the amount of oil for normal cooking in a clean wok. After the oil is hot, add three tablespoons of watercress (or minced and stir-fried) and stir-fry until fragrant. Add ginger, garlic, onions, peppercorns, chili powder and dried red pepper. Stir-fry over medium-low heat. After the taste is out, add the head, tail and fish fillets, turn to high heat, stir well, add cooking wine, soy sauce, pepper, and sugar. Continue to stir-fry for a while, add some hot water, and season with salt and MSG (taste for saltiness). ). When the water boils, keep the fire high, add the fish fillets one by one, scatter them with chopsticks, and turn off the heat after 3 to 5 minutes. Pour the cooked fish and all the soup into the large basin that held the bean sprouts. 4. Take another clean pot and pour half a kilogram of oil (the specific amount of oil depends on the size of the prepared container. When pouring into the large basin, the fish and bean sprouts are completely submerged. You can check visually). After the oil is hot, turn off the heat and let it dry for a while. Then add a lot of Sichuan peppercorns and dried chili peppers (depending on your personal preference for spicy food), and slowly stir-fry over low heat to bring out the aroma of the Sichuan peppercorns and chili peppers. Pay attention not to make the fire too high to avoid burning. 5. When the color of the pepper changes quickly, turn off the heat immediately, pour the oil and Sichuan peppercorns in the pot into a large basin containing the fish, and scald carefully!! Eat!! Note: 1. The amount of water used to cook the fish should not be too much, so that After adding the fish fillets, they should be just submerged in water. After cooking and pouring into the basin, some fish fillets will be exposed. 2. Fry some Sichuan peppercorns and chili peppers before cooking the fish. During cooking, the red pigment in the chili peppers can be fully leached out, making the oil red and bright. 3. When marinating fish, do not add too much salt, as it will be salty and destroy the deliciousness of the fish. 4. I think Sichuan peppercorns and chili peppers are both fragrant, so it’s better to fry them and then pour oil on them. 6. Braised crucian carp with coriander: Ingredients: 2 fresh crucian carp, a pinch of fresh coriander (a little more, otherwise it won’t taste good) 1. Put some oil into the pot and heat it up. 2. Add the washed crucian carp and fry it, being careful not to stick to it. 3. Fry until the color turns white, then add a little cooking wine, sugar, and some soy sauce (you can add the amount according to personal taste) 4. Put the washed coriander into the pot, cover it and smolder. Little fire! 5. Check that the soup in the pot is almost dry, then you can start the pot and add a little MSG! Be sure to put more coriander in this dish, don't add water, just rely on the juice of cooking wine, soy sauce and vegetable oil, and cook it dry! It's very fragrant, give it a try:) 7. Steamed Wuchang fish: 1: Wash the Wuchang fish, add some salt and put it whole on a plate. 2: Slice onion, ginger and garlic, sprinkle it on the fish surface, and put a little in the belly. 3: Steam in the upper drawer and done. In addition, the fish must be fresh, otherwise it will have a sober smell and become stale. 8. Sauce fish, carp, sweet sauce, soy sauce, cooking wine, salt, MSG, sugar, green onion, ginger, oil, sesame oil Method: Wash and drain the carp. Cut flower knife on both sides of the fish body, cut green onion into sections, slice ginger, turn on the heat, add oil, when it is 60% hot, add the fish, take it out after the water is out, then heat the oil until it is 80% hot, add the fish and fry again Once, remove and drain the oil. Turn on the heat, add oil, stir-fry the onion and ginger until fragrant, add sweet sauce and stir-fry briefly, add soy sauce, cooking wine, salt, MSG, sugar and water, put the fish in and cook for 20 minutes, turning the fish 2 to 3 times in the middle. Make the fish meat evenly flavored. When the juice is reduced, put it on high heat, thicken all the juice, and pour in sesame oil. This product is Shandong style, with a salty and fresh taste, a strong sauce aroma, and a red color. When cooking, pay attention to allowing the fish to absorb the juice into the body. When frying, be sure to allow more free water in the fish. 9. Fish in Tomato Sauce Ingredients: One grass carp, 2-3 large tomatoes, 1 small bag of hot pot base, ginger, pepper, salt, and a little sugar. Preparation: Cut fish fillets into slices, slice tomatoes, and shred ginger and set aside.

Method: Put a little oil in the pot. When it is 70% hot, add Sichuan peppercorns and fry until fragrant. Add tomatoes, hot pot base and ginger and stir-fry briefly. Add fish heads and fish bones, add an appropriate amount of water to submerge the fish heads; bring to a boil over high heat. After about three minutes, add the fish fillets, add an appropriate amount of salt and sugar, bring to a boil, then turn to low heat and slowly add the flavor, turn to high heat to collect the juice for about 10 minutes, and serve on a plate. Features: Strong tomato flavor, tender meat, good color and aroma. 10. Grilled grilled fish Ingredients: Several pieces of grilled fish, a little green onion, ginger, half a spoon each of vinegar and cooking wine. Preparation: Marinate the skinned fish with salt for 1-2 hours and set aside. Shred the green onion and ginger. Method: 1) Fry the skinned fish in oil until both sides turn yellow and take it out; 2) Put a little oil in the pot, add onion and ginger to bring out the fragrance; 3) Put the fish into the pot and add water until the fish is just submerged; After boiling the pot, add vinegar and cooking wine, turn to medium-low heat, simmer for a while and then plate. 11. Garlic yellow croaker Ingredients: 1 yellow croaker (about 900 grams), 12 garlic cloves, 2 green onions, 2 slices of ginger, and a little shredded green garlic. Seasonings: 1 tablespoon cooking wine, 3 tablespoons soy sauce, 1 tablespoon sugar, 1 tablespoon vinegar, 1/4 teaspoon salt, a little pepper, 1 and a half cups of water. Method: 1. Wash the yellow croaker, remove the scalp and dorsal fin, remove the internal organs from the gills, rinse, and then wipe dry with paper towels; 2. Put 4 tablespoons of oil in the pot, sauté the onions, ginger, and garlic until brown Remove, add the peeled garlic cloves, and fry until the skin is slightly yellow, take it out; 3. Put the fish into the pot and fry lightly on both sides, then add all the seasonings and bring to a boil, return the garlic cloves to the pot, and reduce to low heat and cook for 10 minutes. To make it taste delicious, turn the fish body half way through. When the soup is slightly dry, pour water and starch to thicken it, sprinkle with shredded green garlic and serve. Tips: 1. Yellow croaker meat is very tender and delicious. The skin and flesh are easily broken when cooked, so it is not advisable to cut the fish belly to avoid damage to the fish meat after heating. Please ask the store to clean the internal organs from the gills, and then rinse them at home. 2. Do not salt the fish before putting it in the pot to prevent the fish from shrinking and becoming tender. Wipe the water dry before putting it in the pot to prevent oil splashing and cracking of the fish skin. 12. Ingredients for celery shredded fish: 150 grams of tender celery heart, 200 grams of clean herring meat, 20 grams of egg white, 3 grams of refined salt, 15 grams of cooking wine, 1 gram of MSG, 20 grams of oil, 5 grams of shredded ginger, and 25 grams of wet starch. , 10 grams of shredded green onion, 80 grams of stock, 300 grams of lard. Method: 1. Wash the celery heart and cut into inch-long sections. Cut the herring meat into 6 cm long filaments. Add 20 grams of egg white, 1.5 grams of refined salt, and 20 grams of wet starch. Mix well and make a paste. 2. Put the sauce pan on the fire, heat it up and put in the lard. When it is 30% hot, add the shredded fish, use chopsticks to gently spread it until it is cooked. When it changes color, pour it into a spoon and drain the oil. 3. Leave a little oil in the pot, add green onions and shredded ginger to the pot, add celery and stir-fry until 50% hot, add refined salt, MSG, and stock to taste, then add shredded fish, cooking wine, and thicken with wet starch. Pour in the sesame oil, turn the frying spoon over, and serve immediately. 13. Steamed seabass

In fact, use a microwave oven) One piece of fresh seabass (about 600g), first scrape the scales, wash the belly, apply a little salt and set aside; slice ***3 or 4 pieces of ginger and place them in a long plate; use both green onions: 1. Cut into 4 or 5 (about an inch) sections and place in a long plate; 2. Cut into shreds patiently and set aside; put the washed seabass into a plate and place on the On top of the onion and ginger, add two spoons of water to the plate, cover the plate with a microwave-safe bag and put it into the microwave. Cook on high heat for 4 minutes and 30 seconds. Don't be idle while the microwave is working. Heat a little blended oil and wait. Stop the microwave, take out the fish plate, cut open the fresh-keeping bag, sprinkle the shredded green onion on the fish, pour hot oil evenly (relatively) on it (it sounds like a kitchen), and then pour some soy sauce, yep! Serve! There are only so many words to write. Actually, try it, it’s quite simple! It tastes fresh and tender, is rich in nutrients, does not have many thorns, and is very convenient to eat. 600 grams of sea bass only costs 14 or 5 yuan, which is not expensive. 14. Ingredients for spicy fried shredded squid: 300 grams of squid, 10 grams of vinegar, 25 grams of soy sauce, 75 grams of wet starch, 100 grams of peanut oil, 10 grams of green onions, 3 grams of dry red pepper, 25 grams of cooking wine, 300 ml of chicken broth, 5 grams of sesame oil , 1.5 grams of refined salt. Method: 1. Remove the squid pieces, remove the membrane, wash them, cut them into 6 cm long and 2 cm wide shreds, and soak them in clean water. 2. Heat the wok over high heat, add 25 grams of peanut oil, heat it up, add cooking wine, salt and 150 ml of chicken stock, bring to a boil, add shredded squid, cook for a while, remove and set aside.

3. Wipe dry red peppers, remove stems, seeds, and cut into thin strips; peel, wash, and chop green onions. 4. Heat a clean pot, add the remaining 75 grams of peanut oil, and heat until 50% hot. When it is ready, add dried red chili shreds, soy sauce, salt, and vinegar and stir-fry for a few times. Pour in the remaining chicken soup and squid, bring to a boil, add wet starch, thicken, add minced green onions, drizzle with sesame oil, take out of the pan, add That’s it. 15. Meat and fish stew: First stew a piece of pork in water, then take a live fish, scrape the scales, remove the ribs and take out the internal organs, wash and set aside, and simmer with salt for a while. After the oil is red, put the fish into the oil pan and fry it thoroughly. Then add the onion, ginger and garlic and stir-fry. At the same time, add an appropriate amount of stewed pork (one or two meat for a pound of fish), then pour in a little cooking wine and sugar. , salt, soy sauce. Stew over high heat for 10 minutes. Add a chopped tomato, which can be used as vinegar and add color. Stew over low heat for 20 minutes. Add a small amount of MSG and serve. This meat stewed fish not only has the aroma of pork but also covers up the smell of fish. People who don’t like fish may wish to try making it and give it a try. Crucian carp and tofu soup: Clean a fresh crucian carp and apply salt on the inside and outside. After the taste is absorbed, heat the pot and fry a little oil until it is slightly white. Pour in the broth (water is also acceptable), add a few drops of vinegar, add tofu slices, pepper, Stew the ginger slices until the soup is thick and white, add chopped green onion, coriander, sesame oil, MSG and serve. Don't forget to control the heat. This vegetable soup is delicious and rich in protein. Or: crucian carp, soft tofu, a little stock (or some cooked minced meat). Wash the two crucian carps and put them on a plate. Fill the gaps with tofu, add onions, ginger and garlic, then sprinkle with salt, monosodium glutamate or chicken essence, and put Some cooking wine to remove the fishy smell, and finally pour some stock or minced meat into the water and steam in a pot over high heat for ten minutes. It is very delicious and nutritious. However, crucian carp has many bones, so you can only give your baby some meat from the fish belly, but you can eat some at the same time. The delicious tofu and delicious fish soup are also good. 16. Ingredients for braised hairtail: Cut hairtail into sections. Edible oil. White sugar. Soy sauce. Onion, ginger and garlic. When the oil is 60% hot, add sugar. When the sugar turns red, add hairtail and stir-fry until the hairtail is evenly coated. color. Then add soy sauce, onions, ginger, garlic, and pepper aniseed ingredients. (The color of the fish must be dark red at this time) Add cold water (enough water should be put in at one time), cover, and simmer over low heat. Check if the water is almost gone. Take it out of the pan

Another: 1. There are secrets to frying fish: fresh fish, hot pan, less oil, warm fire, and less stirring. After the oil is put in the pan, put 1-2 pieces of ginger in the oil to prevent the fish from sticking to the pan and peeling off when frying. In order to prevent the fish from sticking to the pan, some people are used to coating the fish with a layer of cornstarch when frying. I advise you to change this habit. In this way, the fish will not stick to the pan, but the taste is all on the outside and cannot be tasted. The fish smell It has not been fully utilized. In addition, fish is not an easy ingredient to master in cooking. The heat is the key to success or failure. Many people fry the fish either to break the skin or to stick to the pan. If you fry the fish, you need more oil and it is hot enough to make it crispy. To make it dry, the pan needs to be hot, the oil should be low, and the fire should be warm for frying fish. Move the fish less once it's in the pot. This is the secret and only way to fry fish. If you keep turning the fish because you're afraid it won't be cooked, it will be self-defeating, and the skin and flesh will be ripped apart and changed beyond recognition. Before that, you must wait for the pot to be hot before adding oil. The fish must be dried before adding it to the pot. Fry lightly over low heat. Don't push and turn over in a hurry. If you are not using a pan, just tilt the pan occasionally to allow the fire to heat evenly and control the fire not to be too intense. If you are just frying the fish (not frying the fish just for the sake of grilling it), fry it for about ten minutes. When the skin is set, turn it over. At this time, the meat is cooked and the juice in the middle can still be retained. If you touch it with a spatula, it will feel firm. It's overdone. In fact, some people are afraid of not being familiar with it and draw cuts on the fish beforehand. This is not a smart method. Once the fish is cut open, the soup will easily lose. The dry-fried fish should not be too big. Also, if you want to grill fish, the fish usually needs to be fried before doing so, but it should only be lightly fried. Do not brown both sides of the fish before grilling it, otherwise the fish will be a mess when cooked. 2. Three tips for making fish 1. Why does carp cramp? Each carp has a white line-like tendon in its skin, which needs to be pulled out before cooking. One is because it has a strong fishy smell, and the other is that it is a strong inflammatory substance (commonly known as "hair substance"), which is particularly unsuitable for some patients. When cramping occurs, one side of the fish should be cut across the back of the gills and about 1 inch from the tail to the backbone. Then use a knife to pat flatly from the tail to the head to make the tendon emerge from the incision behind the gills. Use your fingertips to pinch the tendon and pull it out to pull out the tendon. Use the same method to pull out the tendon on the other side. 2. How to identify river fish and lake fish? Because river fish live in relatively clean flowing water, their scales are thin, gray-white, and bright. The cooked dishes are delicious and slightly sweet.

Because lake fish live in still water lakes with extremely thick sludge, their scales are thick and dark gray, and the dishes they cook have a strong muddy smell when eaten. 3. How to remove the bitter taste from the gall of slaughtered fish? If the gall is broken when slaughtering the fish, the whole meat will become bitter and affect the consumption. Fish gallbladder not only has a bitter taste, but is also toxic, and cooking it at high temperatures will not eliminate the bitter taste and toxicity. However, bile can be dissolved with wine, baking soda, or baking powder. Therefore, apply some wine, baking soda or baking powder on the fish meat stained with bile, and then rinse it with cold water

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