Ingredients: 900g of herring,

Seasoning: 5g of yellow rice wine, 50g of douchi, 4g of salt, 5g of shallot, 25g of soy sauce, 5g of ginger, 20g of white sugar, 4g of pepper (red, sharp and dried), 4g of monosodium glutamate, 25g of sesame oil and 70g of peanut oil.

Practice: 1. Slaughter and clean herring, slice the clean fish, chop it into pieces 4 cm long and 3 cm wide, and put it in a bowl;

2. Add refined salt, yellow wine, onion and ginger slices into the fish, mix well and marinate for 2 hours to taste;

3. Put the dried fermented soya beans into a bowl, add warm water, soak for about half an hour, remove impurities and wash;

4. Put dried chili granules on the washed douchi, put it in a cage, steam it at high heat 1 hour, and take it out for later use;

5. Put the wok on a strong fire, add peanut oil and burn it to 70% or 80% heat, then put in the marinated fish pieces and fry them until golden brown, then take out and drain the oil;

6. Stir-fry the onion and ginger slices in the pot, put in the fish pieces, add 200 ml of chicken soup, sugar, salt and lobster sauce, and burn them together;

7. After boiling, switch to low heat until the fish pieces are soft and glutinous. When the juice is thick, add monosodium glutamate, balsamic vinegar and sesame oil, and serve.

Materials:

Grass carp 1 strip, lobster sauce, green pepper, red pepper, pork, dried starch, refined salt, cooking wine, sugar, sesame oil, pepper and peanut oil.

Practice: 1, slaughter grass carp, scale it, wash its internal organs, cut off its head, remove bone spurs, connect its flesh with its tail, gouge it with a cross knife, and dice the green pepper.

2. Wrap the fish head and fish in dry starch, fry them in a hot oil pan until golden brown, take them out, and put them into a fish shape and put them on a plate.

3, leave a little oil in the pot, add the lobster sauce, stir-fry the green and red pepper particles, add sugar, stir-fry the cooking wine, salt, pepper and sesame oil, and pour it on the fish in the plate.

Materials:

1 Jin and a half carp, dried lobster sauce, 2 tablespoons soy sauce, 4 grams of salt, water starch, chicken crystal, a little onion ginger, 4 pieces of garlic, a little colored pepper, 1/2 tablespoons sesame oil and 500ml oil.

Practice:

First, clean the fish, remove the head and cut it into 2 cm pieces. Cut the lobster sauce into pieces and soak it in oil (oil is equal to lobster sauce).

Add minced onion and ginger, water starch and 2g salt to the fish pieces, stir and submerge for 30min.

When the oil pan is heated to 60%, fry the fish pieces frequently to prevent adhesion.

The fish pieces should be fried again,

Prepare sauce: add 1 tbsp starch water, 1-2 tbsp soy sauce, 2g salt, 1 g chicken crystal to the bowl.

Add a little oil to the pan, stir-fry the oil fermented soybean, minced onion and ginger and garlic slices, then pour in the sauce, stir-fry the fish pieces for half a minute, then add the colored pepper pieces, and finally pour half a tablespoon of sesame oil out of the pan.

Ingredients: 300g cod, 0/00g lobster sauce/kloc,

Seasoning: 25g vegetable oil, 5g sesame oil, 5g soy sauce, 5g sweet noodle sauce, 3g white sugar, 5g cooking wine, 3g salt, 5g scallion, 2g ginger and 4g white garlic.

Practice: 1. Wash cod, cut it into spatula, add refined salt and soy sauce for a while, put it in a 60% hot oil pan for a while, and take it out to control the oil;

2. Chopped onion, ginger and garlic;

3. Heat the wok with oil, add onion, ginger and minced garlic to the wok, stir-fry for fragrance, add sweet noodle sauce and lobster sauce, cook cooking wine, soy sauce, refined salt and white sugar, add cod fillets and stir-fry until the cooked fish juice is thick, pour in sesame oil and sprinkle with monosodium glutamate.

Materials:

Milkfish belly 1 piece, lobster sauce 1 tablespoon, 20g ginger, 2 onions, 2 garlic kernels, red pepper 1 root, a. water 200㏄, rice wine 1 spoon, soy sauce 1 piece.

Practice: 1. Wash milkfish, wash Douchi, peel and shred ginger, wash onion, cut into small pieces, wash garlic and red pepper, and chop them for later use.

2. Pour a little oil into a hot pot and heat it. Stir-fry lobster sauce, ginger, garlic, onion and red pepper. Add seasoning A and add fish. After boiling, turn to low heat and cook for about 12 minutes (with a little soup left). Sprinkle with sesame oil.

Materials:

Small catfish (also known as pond lice fish) 1 strip (about 500g), Yongchuan lobster sauce 20g, ginger 1 small piece (10g), salt 1 teaspoon (5g), 3 cloves of garlic, 2 tablespoons of soy sauce (30ml) and parsley.

Practice:

The catfish is eviscerated, washed with clear water and chopped into small pieces with a width of 2cm.

Wash the capsicum and chop it. Peel ginger and mince it with garlic. Wash the parsley, remove the leaves and chop them up.

Add Jiang Mo, Yongchuan Douchi, salt, minced garlic, soy sauce, oil, Shaoxing wine and chopped capsicum into the catfish section, mix well and marinate for15min.

Put the pickled catfish segments into a steamer, cover them with fire and steam them for 8 minutes.

Finally, take the steamed lobster sauce catfish out of the steamer and sprinkle with chopped parsley.

Materials:

A golden pomfret, 5 slices of ginger, a little onion, a red pepper, a spoonful of lobster sauce, a spoonful of salt, half a tablespoon of soy sauce and two tablespoons of oil.

Practice: 1. Wash the fish, put two flower knives on it and apply salt to the fish, including the belly. Put it on hold for a while.

2. Slice ginger, onion and red pepper evenly.

3. Support the pot and put the right amount of water to boil.

4. Put shredded ginger on the bottom of the plate and then put down the fish.

5. Sprinkle with lobster sauce and spread a little shredded ginger.

6. Steam on medium and large fire for 8 minutes, and take off the pot.

7. Take another oil pan and heat two tablespoons of oil in a hot pan.

8. Pour half a tablespoon of soy sauce first, and then pour hot oil on the fish.

9. Serve with shredded red pepper and shredded onion. (You can also directly pour the oil on the onion and ginger.)

Ingredients: 1, two hairtail, cut into sections after beheading. 2, lobster sauce is three or two. 3, Laoganma spicy lobster sauce three tablespoons. 4, two spoonfuls of cooking wine. 5, two onions, chopped. 6, a small piece of ginger, sliced. 7. Two cloves of garlic, sliced.

Practice: 1, put the oil in the pot and burn it to 60% heat, and fry the fish with medium fire.

Remove and drain the oil when it is golden brown.

2. Put the fish in a bowl, pour in the cooking wine, and then spread the lobster sauce, spicy lobster sauce, chopped onion, ginger slices and garlic slices in turn.

3. Add a lot of water to the steamer, put it into a bowl filled with fish after boiling, cover it with medium fire and steam for about one hour.

4. After taking out the bowl, remove the ginger and garlic and serve it immediately.