Sweet and sour fish
Ingredients:
One medium-sized fresh carp, salt, cooking wine, soy sauce, sugar, vinegar, onion, ginger, garlic, oil, starch, Just the right amount of tomato sauce.
Method:
1. Prepare all ingredients and wash the fish. Make slits on both sides of the fish (as deep as possible) and remove the fishy lines.
2. Add appropriate amount of water to dry starch to make a paste, and apply it evenly on the fish.
3. Put enough oil in the pot and heat it to 70% heat. Hold the fish tail in hand and pour hot oil on the fish with a spoon to shape the fish.
4. Then put the fish into the oil pan along the edge of the pan, pour hot oil on the fish while frying, and fry over medium heat until the fish skin becomes crispy.
5. Take out the fried carp and put it into the fish plate.
6. Leave some oil in the pot, sauté the onion, ginger and garlic until fragrant, then add the tomato paste and stir-fry briefly.
7. Add an appropriate amount of water to the pot, then add the remaining salt, pepper, sugar, mature vinegar, and chicken essence and bring to a boil over high heat. Pour in appropriate amount of water starch and stir well.
8. Add 1 tablespoon of cooked oil. Cook until the gravy in the pot is bright and even.
9. Pour the gravy over the fried carp.
Steamed seabass
Ingredients:
One seabass, green onions, ginger and garlic, cooking wine, steamed fish soy sauce, appropriate amount of salt
Method :
1. Prepare all materials and wash the fish. Make slits on both sides of the fish (as deep as possible) and remove the fishy lines.
2. Prepare a small bowl, add salt and cooking wine, mix well, and evenly spread all over the fish body.
3. Stuff the fish body and belly with shredded ginger and green onion, and marinate for 20 minutes.
4. After the water in the steamer is boiled, put the fish into the pot and steam for 10 minutes (the specific time depends on the size of the fish).
5. When the fish is almost steamed, heat the oil in the pan.
6. Pour out the distilled water from the steamed fish, sprinkle with shredded green onions, pour the hot oil on the fish, and then pour the steamed fish with soy sauce.
Sauerkraut Fish
Ingredients:
One piece of grass carp, pickled cabbage, dried chili pepper, Sichuan peppercorns, onion, ginger and garlic, cooking wine, egg white, white pepper, starch, salt , soak an appropriate amount of wild sansho pepper
1. One grass carp. When buying the fish, ask the store to help slice it.
2. Wash the fish heads, fish bones and fish fillets and put them into bowls separately. Add salt, cooking wine, starch, white pepper and egg white respectively and marinate for about 10 minutes.
3. Wash the sauerkraut and squeeze out the water. Cut the sauerkraut, ginger, garlic, and pickled wild pepper and set aside.
4. Heat oil in a pan, sauté ginger, garlic and soak wild pepper until fragrant.
5. Pour in the sauerkraut and stir-fry, then add the fish heads and fillets and stir-fry evenly.
6. Pour in water that covers the ingredients, add salt, bring to a boil over high heat, then turn to low heat and simmer for about 15 minutes.
7. Put the marinated fish fillets into the soup and cook until the fish fillets change color.
8. Add chicken essence and serve, sprinkle with chopped green onion.
Peacock fish
Ingredients:
One Wuchang fish (bream), green onions, shredded ginger, red and green peppers, salt, cooking wine, steamed fish Soy sauce, light soy sauce, starch, oil consumption
Method:
1. Wash the bream, cut off the head and tail, remove all the fins, and make a cut on the back .
2. Cut the fish into fillets of the same width according to the knife edge. Do not cut them. The belly of the fish should be connected.
3. Sprinkle with salt and cooking wine and marinate for 15 minutes.
4. Spread the fish on the plate like a fan, with the fish head in the middle.
5. Place garlic slices, ginger slices, green onions, and red and green peppers on the fish body.
6. Steam over medium heat for 10 minutes, take out the pan and boil the starch, oil and light soy sauce to make a sauce. Just pour it on the fish.