1, ancient steamed fish
Required ingredients: bass 1 strip, pork belly100g, soy sauce, ginger, garlic, oyster sauce, sesame oil, lobster sauce, rice wine, sugar, shallots and red pepper.
Production steps:
1. Put the shredded pork into a bowl, add rice wine and stir well, then add lobster sauce, chopped green onion, Jiang Mo, minced garlic, soy sauce, white sugar and oyster sauce and stir well.
2. Cut the fish from the dorsal fin to the fish keel with a knife.
3. Add water to the pot, boil the fish, soak it in the pot, and remove the fishy smell.
4. Put the onion and ginger in the dish, put the fish body incision down, and pour the pickled shredded pork on the fish.
5. Add water to the pot. After the water boils, put the fish on the steamer, and steam it for about 15 minutes. Take it out, sprinkle some chopped green onion and red pepper, burn a spoonful of hot oil and pour it on.
2. Sweet and sour fish
Ingredients: fish, cooking wine, salt, monosodium glutamate, pepper, oil, tomato sauce, white vinegar, sugar and starch.
Production steps:
1 Season the fish with cooking wine and household seasonings (salt, monosodium glutamate and pepper), then rinse with water, and the fish still keeps its original flavor. Drain the water and fry it in an oil pan until it is crisp.
2, the amount of oil is relatively large, otherwise the fish will easily fry and fall apart. Then pour tomato sauce and white vinegar, sugar with a little salt and thicken juice on the fried fish.
3. Braised fish
Ingredients: fish, oil, broth, soy sauce, vinegar, salt.
Production steps:
1, wash the fish.
2, the knife method of braised fish is vertical cutting, and the fish is massive. Fry it in the oil pan first, and don't need too much oil.
3. Then season the broth into the pot, and then add the soy sauce.
4. When the water temperature in the pot rises, add a small amount of vinegar.
5. The burning time is generally about five minutes.
4. Sweet and sour hairtail
Ingredients: fresh hairtail, shallots, ginger, star anise, soy sauce, vinegar, sugar, cooking wine, refined salt and starch.
Production steps:
1. After washing hairtail, cut it into10cm sections and marinate it with salt for about10min.
2. Take a clean small bowl, pour in a proper amount of cooking wine, 1 tablespoon soy sauce and 1 tablespoon white sugar, and stir well. Pour in a proper amount of vinegar and salt as you like, and stir well.
3. Dip the hairtail section into dry starch.
4. Add oil to the pan. When the oil is hot, put it into the hairtail section and fry it on low fire. When it is cooked, turn it over gently, and fry the other side until it is slightly yellow. Set the hairtail section aside and add the onion section, ginger slices and star anise to stir fry.
5. Pour the prepared sweet and sour juice, preferably without hairtail, and simmer for 10 minute.
5. Squirrel mandarin fish
Ingredients required: 200g of mandarin fish, 2g of cooking wine, pine nuts10g, a little pepper, tomato sauce10g, 500g of vegetable oil, 40g of wet starch, proper amount of salt and vinegar15g.
Production steps:
1. Remove the scales, gills, fins and internal organs of mandarin fish, remove the leather coat on the head, wash it, chop off the fish head, spread it out and pat it flat. Cut off the bones on the back of the fish with a knife (don't cut the belly of the fish), leaving a spine of about 1 rain at the tail. After the mandarin fish is boned, the skin is spread down, and it is cut into a flower knife with an oblique knife. The knife is as deep as 4/5 of the meat. Do not cut the skin of the fish, open a mouth at the tail and pull the tail out of the knife edge.
2. Sprinkle the fish with salt, pepper, cooking wine and wet starch (a little) and spread evenly.
3. Heat the wok, pour in the vegetable oil, and the oil is 70% hot. Dip the mandarin fish in a little starch, fry it in the oil pan for a few minutes, then dip the fish head in the starch, fry it in the oil pan, fry it until it is golden yellow, and take it out. Put the side with the flower knife up in the fish pan and put it on the fish head.
4. Put the pine nuts in the oil pan, remove them when they are cooked, and put them in a small bowl.
5. Leave a little oil in the wok, add a little clear soup, add salt, sugar, tomato sauce and vinegar, boil, thicken with wet starch, add a little hot oil and push well, pour it on the fish and sprinkle with pine nuts.
6. Braised carp with red beans
Required ingredients: carp 1 piece, soaked adzuki bean 1 50g, oil, 5 slices of ginger, garlic slices, onion knot1piece, starch, aged vinegar, soy sauce, salt, cooking wine and chopped green onion.
Production steps:
1. Rinse the treated carp repeatedly, wash the blood, and pat a little dry starch on the body.
2. Put a proper amount of oil in the pot, heat it, put the fish in, and fry it slowly over low heat. Don't turn the fish over with a shovel. You can shake the pot a little and fry it until one side is set, turn the fish over with a shovel, and then fry the other side until both sides are golden. Add onion, ginger and garlic and stir-fry until fragrant.
3. Sprinkle a little old vinegar along the edge of the pot, add clear water to submerge the fish, pour the soaked adzuki beans into the pot, and change the fire.
4. Put a little soy sauce, after the pot is boiled, skim off the floating foam with a spoon, then add a proper amount of cooking wine, stew for 20~30 minutes on low heat, add salt to taste, sprinkle a little chopped green onion, and serve.
7. Scallion fish
Ingredients: 1 bass, several slices of ginger, onion, soy sauce, yellow wine, vinegar, soy sauce, refined salt and monosodium glutamate.
Production steps:
1. Steaming First, cut several parallel knives on the perch, not too deep. Turn it over and evenly spread yellow wine, salt and monosodium glutamate on the fish. Put ginger in the opening of the fish and let it lie flat on the plate and steam in the pot. The amount of water in the pot is not too much, about 20-30 minutes.
2. The fisheye is almost steamed when it protrudes. At this time, there will be some juice on the plate, pour out some, sprinkle onions, add appropriate amount of soy sauce and vinegar to pour out the remaining water in the pot, heat up the oil, oil and gas will rise, and pour the oil evenly on the fish.
8. Sweet and sour crispy fish
Ingredients: fresh fish1000g, vegetable oil 70g, soy sauce 45ml, cooking wine 20ml, vinegar 50ml, pepper 2.5g, salt 6g, monosodium glutamate 2g, sugar100g, chopped green onion10g, ginger rice 5g, garlic paste/kloc.
Production steps:
1. Remove scales and gills from the fish, clean it, beat it into peony knives on both sides, marinate it with onion, ginger (crushed), salt, cooking wine and pepper, then pick out the onion and ginger, and pat it with water starch.
2. When the oil is 70% hot, fry the fish in the pan and take it out. When the oil is heated to 80%, fry the fish again until it is crisp and plate.
3. Leave the bottom oil in the pan, add chopped green onion, ginger rice, garlic paste, soy sauce, salt, cooking wine, pepper, monosodium glutamate, sugar and vinegar, thicken the juice when it boils, pour it into boiling oil, and pour the juice evenly on the fish.
9. Scalded yellow croaker
Required ingredients: yellow croaker, onion, ginger, salt, soy sauce, cooking wine and mature vinegar.
Production steps:
1. The yellow croaker is cleaned, cut with a flower knife, and evenly sprinkled with a little salt for pickling for half an hour.
2. Chop the green onion into pieces and slice the ginger.
3. Heat the oil pan, add the salted yellow croaker, fry on both sides until golden brown, add the ginger slices and shallots, and pour in soy sauce, cooking wine and aged vinegar and a small glass of water.
4. Simmer slowly on a small fire until the water is almost dry. Take the pan and put it on the plate. Sprinkle small shallots and red peppers for decoration.
10, double pepper fish head
Ingredients required: fish head 1 piece, chopped pepper 1 spoon, millet pepper 1 spoon, ginger, chives, salt, black pepper and chicken essence.
Production steps:
1. Wash the fish head and marinate it with salt and pepper, edible oil and chicken essence 10 minute; Chopped onion, ginger and garlic are mixed with two kinds of peppers respectively.
2. Spread two kinds of peppers on the fish head. Do not use the juice of pickled fish head. Steam in boiling water for 8 minutes and stew for 3-5 minutes.
3. Put the oil in the pot, heat it until it emits smoke, cool it for three seconds, and pour it on the fish head.
1 1, fish with Chinese sauerkraut
Required ingredients: grass carp 1 strip, pickled cabbage 1 small handle, egg white, wild pepper, oil, salt, chicken essence 2g, ginger 5g, garlic 5g, cooking wine, starch 2g, white sugar, coriander, pepper and chopped pepper.
Production steps:
1. Chop the bones of the fish head, and cut the meat slices on the fish body into fillets obliquely. Add salt, cooking wine, starch and a little egg white to marinate evenly 10 minute.
2. Wash the sauerkraut, squeeze the water by hand, and cut into pieces; Chop ginger and garlic, pickled wild pepper and millet pepper.
3. Heat the oil in a hot pot, cut the minced ginger and garlic, soak the minced wild pepper, stir-fry the diced millet pepper, stir-fry the sauerkraut, and then pour enough boiling water to boil.
4. Put the fish head and bones in and boil again, turn to low heat, add salt, sugar and pepper to taste, add 2 spoonfuls of pickled pepper water and cook for about 15 minutes.
5. Put the marinated fish fillets into the soup, slightly solidify and spread them with chopsticks. Wait for the fish fillets to cook until they change color, add chicken essence to taste, then serve them out, pour a little hot oil and sprinkle with coriander.
12, roasted fish with garlic beer
Ingredients: 500g grass carp, garlic 1 head, 250ml beer, cooking wine 1 tablespoon, a little onion ginger, salt 1 tsp, pepper1tsp, sugar1tsp, soy sauce.
Production steps:
1. Clean the fish pieces and marinate them with salt, cooking wine, pepper and onion ginger 10 minute; Wash and peel garlic.
2. Coat the surface of the marinated fish with a layer of powder.
3. Heat the oil in the pan and fry the fish pieces until both sides are brown.
4. Stir-fry garlic in the remaining oil in the pot, pour in fish pieces, beer, soy sauce and sugar, boil over low heat until the soup is thick, and then turn to high heat to collect the juice.
13, crispy fried croaker
Required ingredients: croaker, pepper powder, salt, white pepper, cooking wine, beer, flour and corn starch.
Production steps:
1. Remove gills and internal organs of small yellow croaker, wash and drain with clear water, add pepper powder, salt, white pepper powder and cooking wine, mix well and marinate for 20 minutes.
2. The ratio of flour to corn starch is 2: 1. Pour in beer and stir the batter until there are no particles.
3. Wrap the salted small yellow croaker in batter evenly.
4. fry the fish in the pot until both sides change color and take it out, and then fry it again until it is golden yellow.
14, saliva fish
Ingredients required: one silver carp, two tablespoons starch, about half a dozen fried peanuts, two tablespoons cooked white sesame seeds, a small piece of ginger, one garlic, five chives, two tablespoons lobster sauce, three tablespoons cooking wine, two tablespoons soy sauce, one tablespoon vinegar, one tablespoon sugar, one or two red pepper, two tablespoons pepper oil, salt, monosodium glutamate and sesame oil.
Production steps:
1. Wash the fish into pieces, marinate with salt and cooking wine for a few minutes, then add water and starch and mix well to taste. Chop fried peanuts into pieces, chop lobster sauce, and mince onion, garlic and ginger.
2. Put the oil in the pot and heat it to 60%. Add the lobster sauce, Jiang Mo and minced garlic and stir-fry until fragrant.
3. Add salt, monosodium glutamate, white sugar, soy sauce, vinegar, fried ginger, garlic, lobster sauce, red pepper, pepper oil, sesame oil and fried peanuts into a large bowl, and mix well to make a sauce.
4. Put the oil in the pot on a high fire and burn it to 40% heat. Add the fish fillets and stir-fry until cooked.
5. Remove the drained oil and put it into a bowl.
6. pour the sauce, then sprinkle with cooked sesame seeds and chopped onions.
15, fried fish
Ingredients: African crucian carp, green garlic, ginger slices and garlic. Wash the fish and add two garlic heads to the belly of the fish (the garlic heads should be patted open).
Production steps:
1. Wanghuo oil pan, add a little ginger slices and garlic.
2. After frying, put the cleaned fish into the pot. Be careful not to have too little oil, and the fire must be strong after the fish is put into the pot. Stir-fry until the fish skin is golden yellow, and there is a fragrance floating out.
3. Put the fish on one side of the pot, and you can see that there is still a little oil at the bottom of the pot. Pour the stem of the cleaned and cut green garlic into the pot and stir-fry for a few times. Then put the fish and green garlic together, add salt, monosodium glutamate, and a few garlic, add a little soy sauce and stir-fry for a few times, and then add water.
4. When the soup thickens, add a little green garlic, stir-fry and you can start the pot.
16, steamed fish
Required ingredients: fresh fish 1 strip, ginger slices 25g, mushrooms 25g, yellow wine15g, white sugar, refined salt, monosodium glutamate, bamboo shoots, cooked ham slices, sesame oil, and a little pepper.
Production steps:
1. Scrape the scales and gills of the fish and wash them.
2. Put the fish in a plate, add onion, ginger slices, mushrooms, bamboo shoots and ham slices, and then add yellow wine, sugar, refined salt, monosodium glutamate and pepper.
3. Steam the cage on high heat for about 15 minutes, and then pour sesame oil on the cage.
17, cod
Ingredients: cod, salt, white pepper, lemon.
Production steps:
1. Peel cod and cut it into small pieces. Mix with salt, white pepper and lemon.
2. Brush the fish pieces with butter, put them in the oven, bake them at 180 degrees Celsius for 20 minutes, then take them out and bake them with open fire until they are golden brown.
18, pepper fillets
Required ingredients: fish meat, Flammulina velutipes, dried pepper, pepper, salt, soy sauce, chicken essence, starch, eggs and shredded ginger.
Production steps:
1. Slice the fish, add salt, soy sauce, chicken essence, starch and an egg, mix well and marinate for 15-30 minutes.
2. Boil Flammulina velutipes, take it out and put it in a soup bowl.
3. Add clear soup, add salt, shredded ginger and chicken essence to taste. When the soup boils, add the marinated fish fillets. Nine-cooked soup is put into a soup bowl with Flammulina velutipes.
4. Put the oil into the pot, add the dried pepper when it is slightly hot, stir fry a few times, then add the pepper, and stir fry a few times.
19, hotpot fish
Required ingredients: fresh grass carp 1 strip, hot pot bottom material 300g, Pixian watercress 200g, pickled pepper powder 250g, white wine 25g, salt, sugar 8g, cooking wine100g, dried fine bean powder 60g, pickled ginger150g, dried. 4g of Zanthoxylum bungeanum, 30g of garlic slices, 0g of scallion100g, 40g of crisp soybean, 20g of chicken essence, 5g of monosodium glutamate15g and 800g of salad oil.
Production steps:
1. After the fish is slaughtered, clean it, remove two clean meats, remove abdominal spines, and cut it into tiles with a thickness of about 2 cm by oblique knife method; Chop the fish bones into large pieces, chop the fish head into 4-6 pieces, add a little salt and white wine for a few minutes, rinse off the bloody mucus on the fish pieces with clear water, and then stick the fine bean powder evenly. Slice pickled cabbage and cut onion into 6 cm segments.
2. Put the pot on a high fire, pour in oil and burn it to 60% heat. First, add garlic slices and pepper and saute.
3. Add Pixian watercress, pickled peppers, pickled ginger, lobster sauce and ginger and stir-fry until fragrant.
4. Then put the fish bones and fillets into the pot respectively; When the surface of the fish fillets is solidified, quickly add water1500g, then add cooking wine, chafing dish bottom material, dried chili festival, chicken essence, monosodium glutamate, refined salt, white sugar, onion festival and other seasonings, pour into the chafing dish basin, and finally sprinkle with crispy soybeans to serve.
20, boiled fish
Ingredients: carp, pepper noodles, pepper, pepper noodles, pepper, sugar, salt, monosodium glutamate, bean sprouts, salad oil.
Production steps:
1. Cut carp into fillets.
2. Sizing the fillets (salt, monosodium glutamate, onion, ginger, wine, pepper).
3. Boil a little water, add the fish fillets and cook them (80% is enough), and take them out immediately.
4. Heat a lot of oil and add some dried red pepper and pepper. When the pepper in the oil pan turns slightly black, pour the oil on the fish fillets.
2 1, casserole garlic fish head pot
Ingredients: half a fish head, one and a half heads of garlic, five shallots, five slices of ginger, fish sauce, white pepper, steamed fish soy sauce, dried Chili, vegetable oil, white wine and salt.
Production steps:
1, wash the fish head, then evenly spread a layer of salt and a layer of white pepper on the fish head, and then add white wine and steamed fish soy sauce to evenly spread it, and taste it for half an hour.
2, take a casserole, put a layer of oil on the bottom of the casserole, and then put in the onion section, which should level the bottom of the casserole. Add about one garlic clove, and cut the garlic clove into two halves in the middle. And put in a few more slices of ginger.
3. We put the fish head in a casserole and pour in about a teaspoon of fish sauce. If there is no fish sauce, you can add half a teaspoon of chicken essence. Mainly plays the role of adding freshness and seasoning.
4. Sprinkle a small amount of white pepper. Putting white pepper can remove fishy smell.
5. Pour in 3 teaspoons of steamed fish soy sauce.
6. Add 6 dried peppers.
7. Pour in twice as much vegetable oil as usual. If you like, you can put lard to make it more fragrant.
8. Put some garlic and onion on the fish head.
9, put the casserole on the stove, big fire 15 minutes. Don't worry, I won't cook the griddle, because there is oil and some seasonings, and at the same time, the fish head, onion and garlic also produce a lot of soup.
10 and 15 minutes later, pour about 10 ml of white wine along the edge of the casserole, and after 5 minutes, turn off the fire and stew for 10 minutes.
22. Beer fish
Required ingredients: live fish (tender meat is better), green and red peppers, tomatoes; Salt, cooking wine, peanut oil, beer, soy sauce, soy sauce, oyster sauce, onion ginger, chicken essence, monosodium glutamate.
Production steps:
1. Wash the fish and remove the five internal organs. Wash the tomatoes and green peppers and cut them into pieces.
2. ignite in a pan, pour the oil and heat it, then add the fish and fry it.
3. Then light the fire in the pan, pour the oil, add the fried fish, add the onion, ginger, green pepper, beer, oyster sauce, cooking wine, soy sauce, chicken essence, salt and chicken soup, simmer for 5 minutes, and then add tomatoes and sesame oil.
23. steamed turbot
Ingredients: a fresh Duobao fish, onion 1 root, ginger 1 block, salt 1 teaspoon, cooking wine 1 spoon, Lee Kum Kee steamed fish and soy sauce, oil and shredded red pepper.
Production steps:
1. Cut three flower knives diagonally on the fish body with a knife, in order to make the fish cooked and tasty faster. Wipe the fish body and belly with salt and cooking wine and marinate for 10 minute.
2. Put a proper amount of water in the steamer to boil, put a proper amount of ginger and onion on the fish, and put the fish in the steamer.
3. Steam on high fire for 7-8 minutes to tell whether the fish is cooked. You can stab it with chopsticks. If chopsticks pass through the fish without difficulty, it proves that the heat is just right.
4. During steaming fish, shred the scallions or shallots, the finer the better. Soak the chopped scallions in cold water for a while, and wash away the mucus. After soaking and washing, the scallions will naturally curl up.
5. After the fish is steamed, throw away the ginger and onion, and pour out the water oozing out when steaming the fish. Put the chopped green onion and red pepper evenly on the fish.
6. Heat 2 tablespoons of oil in the wok, turn off the fire when it is 80% hot (the oil smokes), and stab the oil on the shredded onion.
7. While the oil-burning pot is still warm, pour Lee Kum Kee steamed fish and soy sauce, and then add a small amount of water.
8. Finally, pour the hot soy sauce water along the edge of the steamed fish dish and surround it with appropriate amount of coriander.
24. Steamed fish with olive vegetables
Ingredients required: fish 1 treaty 500g, 2 tablespoons of olive vegetables, 2 slices of ginger, red pepper 1 root, 2 tablespoons of salt 1/2, 2 tablespoons of Shaoxing wine 1/2, and oil 1 tablespoon.
Production steps:
1. Remove scales, viscera and gills from fish, and rinse; Shred ginger; Shred red pepper for use.
2. Wipe Shao wine and salt evenly on the fish, and also on the belly of the fish. Marinate 10 minutes for use.
3. Spread olive vegetables and shredded ginger evenly on the fish. Boil the water in the steamer with high fire, steam the processed fish in the steamer for 7 minutes, then turn off the heat, stew for 4 minutes without opening the lid, take it out, and sprinkle shredded red pepper on the fish.
4. Heat the oil in the wok to 70% heat, and pour the hot oil on the fish to serve.
25, shredded radish crucian carp soup
Ingredients: crucian carp 1 strip, half a white radish, a little fungus, onion ginger, salt.
Production steps:
1. Clean the fresh crucian carp, remove the black film from the belly of the fish, make two cuts on both sides of the fish, soak the dried fungus and shred the radish for later use.
2. Dry the washed crucian carp, coat it with ginger to prevent it from touching the pot, and then pour oil to fry the crucian carp until golden on both sides.
3. After the fish is fried, add cold water to the pot (you must add cold water to cook a very milky fish soup), add onion and ginger and cook until it boils. When the water boils, add fungus and shredded radish.
4. Cover the pot and simmer for 20 minutes on low heat. Then stew until the soup is milky white and add salt.
26, onion-flavored mackerel
Ingredients: mackerel, onion, ginger, salt, soy sauce, cooking wine and white pepper.
Production steps:
1. Cut the mackerel one centimeter thick and shred the onion.
2. Put the fish in a fresh-keeping box, evenly pour a layer of cooking wine on the fish, soy sauce, and then pick up the meat, and the excess cooking wine and soy sauce will drop into the box. Put the shredded onion in, sprinkle with a little white pepper, and catch well. Spread a thin layer of salt on the fish, put it back in the fresh-keeping box and let it be sandwiched between shredded onions (surrounded by shredded onions from top to bottom). Cover and marinate in the refrigerator for more than half a day.
3. Heat the pan, pour in the oil, put the ginger and shredded onion into the fire and immediately turn to low heat. Push the onion around the pan with a shovel, and the oil will flow back to the center of the pan (if it is not enough, add a little more), add the fish, and fry on low heat until both sides are golden and the onion is soft. In the process of frying, if it is too dry, you can spray a little cooking wine.
4. Pour shredded onion on the fish when serving.
27, salt and pepper belly fish
Required ingredients: nine-bellied fish, fried chicken powder, salt and pepper powder, braised pork powder, raw flour, two eggs and chopped green onion.
Production steps:
1. Marinate the tripe with fried chicken powder for about 20 minutes.
After 2.20 minutes, it was stained with fried chicken powder again.
3. Beat two eggs, only the yolk, break the yolk and put it into the marinated fish. You can choose to add other seasonings, such as cooking wine, braised pork powder or Chili powder.
4. Flour the fish.
5. Put it in a boiling oil pan and fry until golden and ready to take off. Sprinkle with salt and pepper powder and chopped green onion.
28. Boil peeled fish with bean paste.
Ingredients: three peeled fish, bean paste, ginger, garlic and onion.
Production steps:
1. Remove the oil pan, fry the fish until both sides turn yellow, and shovel for later use.
2. Pour in the oil again, saute the ginger and garlic, and stir-fry the bean paste.
3. Re-pan the fried fish, add appropriate amount of water and stew for a while.
29, spicy braised crucian carp
Required ingredients: 500g crucian carp, appropriate amount of onion, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of oil, appropriate amount of salt, appropriate amount of soy sauce, appropriate amount of vinegar, appropriate amount of sugar, appropriate amount of star anise, and Chili sauce 10g.
Production steps:
1. Wash crucian carp, remove scales and viscera. Prepare hot girl Chili sauce.
2. Cut the onion, slice the ginger and peel the garlic.
3. Put the oil in the pot and heat it.
4. Add the drained crucian carp.
5. Fry golden on both sides.
6. Add onion, ginger, garlic and star anise until fragrant, then add Chili sauce and soy sauce sugar.
7. Pour boiling water, add salt after boiling, and simmer for 20 minutes.
8. Turn to medium heat and dry the soup.
30. Tofu roasted fish
Required ingredients: 500g carp, 200g bean curd, proper amount of star anise, proper amount of cinnamon, 5g onion, 5g ginger, 5ml soy sauce, 4ml soy sauce, 5ml cooking wine, 5g rock sugar, dried red pepper 1 piece, proper amount of salt, proper amount of flour and proper amount of fragrant leaves.
Production steps:
1. Remove the viscera from the fish, clean it and prepare the tofu.
2. Prepare ingredients such as onion, ginger and star anise.
3. Chop the fish into large pieces.
4. Put flour to coat the fish with flour.
5. Cut the tofu into pieces.
6. Put a small amount of oil in the pot.
7. add tofu.
8. Fry until golden on both sides.
9. Add the fish pieces and fry until golden on both sides.
10. Add cooking wine to the fried fish pieces.
1 1. Add star anise, cinnamon, soy sauce, rock sugar, pepper, onion ginger, dried pepper and salt.
12. Add the fried tofu, add hot water, cover the lid, turn to low heat after the fire boils, and then boil until there is only a small amount of soup in the pot.
3 1, fish head with chopped pepper
Ingredients: fresh fat fish head, finely chopped pepper, ginger, monosodium glutamate, cooking oil, steamed fish and soy sauce.
Production steps:
1, cut open the fish head, remove the gills, wash it, drain it and put it on a plate.
2. Spread the finely chopped peppers evenly on the surface of the fish head.
3. Add ginger, salt, monosodium glutamate, steamed fish soy sauce, edible oil and a small amount of water.
4. Put the fish dish in a cold steamer, and steam it for 8-10 minutes after high steam.
5, from the pot, pour a tablespoon of soy sauce, and garnish with small shallots.
32. Steamed fish with lemon in Thai style
Required ingredients: 500g of preserved fish, 5g of white pepper, 5g of cooking wine, 5g of fish sauce, 5g of soy sauce, 50g of oil, 5g of salt, 50g of lemon, 5g of sugar, 5g of minced garlic, 5g of chopped green onion, and Thai sweet and spicy sauce 10g.
Production steps:
1. After the cured fish is cleaned, apply white pepper, cooking wine and fish sauce and marinate for 5 minutes. Cutting a few knives on the fish can effectively reduce the steaming time and make the steamed fish more tender.
2. After washing the lemon, cut it into even slices.
3. Decorate the lemon slices on the edge of the steamed fish, put the pickled preserved fish on the lemon, and put some lemon slices on the fish.
4. Mix salt, soy sauce, sugar, minced garlic, chopped green onion and Thai sweet and spicy sauce into a bowl of steamed fish sauce.
5. Pour the prepared 1/2 portions of sauce on the lemon fish, put it into a steamer or steamer, and steam for 5 minutes. Steam the fish, then pour the remaining 1/2 sauce, and finally pour the hot oil.
33. Spicy stewed fish pieces
Ingredients required: grass carp tail 500g, oil, salt, sugar, cooking wine, soy sauce, starch, onion, ginger, Chili sauce, pepper and pepper.
Production steps:
1. Scale grass carp tail and wash it.
2. prepare the seasoning.
3. Cut grass carp into thick slices and marinate with salt, cooking wine, Jiang Mo and pepper for 20 minutes.
4. Skim the marinade and pat the starch.
5. The oil in the pot is hot, put down the fish pieces and fry them over medium heat.
6. Fry both sides into yellow and serve.
7. Heat the oil in the pan, put down the Chili sauce, Jiang Mo, pepper, and stir-fry with a small fire.
8. Add half a bowl of water, add sugar, soy sauce, and boil the cooking wine.
9. Add the fish pieces and cook over medium heat until the juice is thick.
10. Sprinkle some chopped green onion.
34, fish head tofu soup
Required ingredients: 500g fish head and fish tail, 240g frozen tofu, appropriate amount of oil, salt, appropriate amount of shallots, appropriate amount of ginger, doll dish 1 tree, and appropriate amount of Lycium barbarum.
Production steps:
1. Clean the fish head and tail.
2. Put a proper amount of oil in the pot, and cool the fish head and tail at the oil temperature.
3. Fry until both sides are slightly browned.
4. Fill the casserole with clear water and add onion and ginger.
5. When the fish soup is boiled, add salt to taste.
6. Add frozen tofu.
7. After the frozen tofu is cooked, serve baby dishes.
8. Finally, sprinkle some medlar for decoration.
35. steamed wuchang fish
Required ingredients: Wuchang fish 600g, onion, ginger, steamed fish and soy sauce 20ml, salt 5g, white wine 5ml, pepper 5, chopped pepper and edible oil.
Production steps:
1. Remove the cavity, scale and wash Wuchang fish.
2. Put a flower knife on the fish. Marinate the fish with refined salt and white wine to taste.
3. Slice a part of onion and ginger.
4. Cut the other part into silk for later use.
5. Put the onion and ginger slices into the fish and marinate them 10 minute.
6. Put the water in the steamer to boil. Add fish, steam over high fire for 7 minutes, turn off the fire and steam for 5 minutes.
7. Take out the fish, pour out the soup, add shredded onion and ginger and steamed fish soy sauce.
8. Put oil in the wok and heat it. Add pepper and fry until fragrant.
9. Put a small amount of chopped pepper into the fish and pour hot oil on the fish.
36. Steamed bass in soybean sauce
Ingredients required: 500g bass, oil 10ml, soybean sauce 15g, soy sauce 10ml, appropriate amount of onion and ginger.
Production steps:
1. Prepare materials.
2. Scale the bass, clean it, clean the gills and internal organs, and cut a knife on both sides of the back, which is convenient for eating and cooking faster.
3. Spread shredded ginger and scallion.
4. Add 1 tablespoon of soybean sauce and evenly spread it on the fish.
5. Boil a pot of water. After the water boils, put the perch in the pot and steam it for 8 minutes. After turning off the fire, don't uncover the lid, then steam it for 3 minutes before uncovering the lid.
6. When the time is up, take out the pan and pour out the fish juice from the plate.
7. Sprinkle with about 10ml of the first soy sauce (or steamed fish and soy sauce).
8. Spread chopped green onion and shredded red pepper.
9. Boil the cooking oil and pour the boiled oil on the chopped green onion.