Materials

With raw materials: lettuce 50 grams, 350 grams of fathead fish, 10 grams of ginger, 15 grams of salad oil, 800 grams of milk soup. Seasoning: 5g of salt, 3g of chicken essence, 1g of sugar, 1g of pepper.

Practice

1, fathead fish washed and chopped, lettuce washed and torn petals, ginger slices to be used.

2, the net pot on the fire, into the salad oil burned to fifty percent oil temperature will be fish head frying to eight points of cooked fish out of the oil.

3, net pot on the heat, add broth, fish head, ginger, high heat boil to low heat stew 30 minutes, and then put the lettuce stew 5 minutes seasoning is complete.

Practice 2,

Materials

Soy sauce, soy sauce, ginger, green onion, sugar, cooking wine, oil, pepper, star anise

Practice

1. Wash the fat head of the fish and control the water, and then into the preheated pie pan frying a little bit, or into the bottom of the pan.

2. Mix all the seasonings into a sauce.

3. Heat the oil in a pan, add the seasoning sauce, add ginger and green onion.

4. Add fathead fish, tofu, and then add broad noodles and cabbage after boiling.

5. Stew until the soup is thick and ready.

Tips

Fry the fish to remove the fishy smell, and wipe the bottom of the pot with ginger before frying to avoid sticking to the pot. Reduce the soup over high heat to thicken the sauce.

Practice 3,

Materials

Materials used: bighead carp head 1500 grams Ingredients: 100 grams of fire child Seasoning: salt, monosodium glutamate, white pepper, ginger, green onion knot, wine, cooked lard, broth, moderate amount of

Practice

1, the bighead carp head clean, graved on the knife, the fire child cut into slices to be used.

2, the pot on a high flame, under the ginger, onion knots stir-fry, into the head of the fish, the fire child slices add broth, shaoxing wine, cook until the broth is thick and white, the fish head is soft, choose out of the onion knots, ginger, under the monosodium glutamate, salt, white pepper, scallion, sheng casserole, set on a small fire to cook for 5 minutes that is completed.

Tips

The key

The fish head should be big and fresh, and put it into the pot and fry it with cooked lard until both sides are slightly yellow.

When simmering, add cooked lard to increase the whiteness of the fish broth, and make sure the lard is in the right amount.

Practice four,

Materials

radish, a few drops of white vinegar, ginger, green onion, big head of fish, salt, stock essence

practice

1. hot pan with a little oil, green onion and ginger, a few drops of white vinegar frying flavor, add radish and stir fry for a while.

2. Continue to add fish segments, water (add enough at once), and add the right amount of salt when the soup boils.

3. Finally add soup essence out of the pot can be.

Practice five,

Materials

Main ingredient: fathead minnow kale, bean curd, green onions, ginger, cilantro salt, sugar, vinegar, soy sauce, cooking wine, peppercorns, sesame oil, pepper

Practice

1, fathead minnow washed, back cut into pieces, put into a pot, add water, salt, peppercorns, cooking wine, green onions, ginger, boil for 5 minutes off the heat and then soak 5 minutes;

2, will be blanched kale into the plate, blanched bamboo in the middle, fish fish on the bamboo, take a small bowl, with soy sauce, salt, sugar, vinegar, pepper, sesame oil into a sauce, poured on the fish, sprinkle green onions, ginger;

3, burning hot oil, add pepper frying incense poured on the fish, put the cilantro can be.