Milky blackfish soup Ingredients 1 blackfish (about 500 grams) 2 scallions ginger 1 small piece cooking oil 30 grams cooking wine tbsp pepper 1 tsp fine salt 1 tsp sugar tsp Method 1. blackfish scales, gills and viscera, wash and cut section; scallions wash and cut section, ginger wash and slice; 2. pot of oil, heat, put the blackfish section slightly fried, and then add a moderate amount of water and cooking wine, salt, sugar, scallions, ginger, and then cook until cooked, pick off the scallions, ginger. Cook until the blackfish meat is cooked, pick off the onion segments, ginger, add pepper, burn for a while can be. Fried black fish filet Main Ingredients: black fish Accessories: egg white, bread crumbs Seasoning: salt, starch, pepper, chicken broth, cheese, tomato sauce, cooking oil Method 1. fish gutted, boned, thorns, head, tail, skinned and cleaned, cut into segments and put into a dish, add salt, chicken broth, pepper, cheese marinade for 5 minutes into the egg white, starch and mix well, and then put the fish fillets piece by piece into bread crumbs dipping; 2. When the oil is 50 percent hot, fry the fish until golden brown on both sides, drain the oil and dip in tomato sauce. Oil splash blackfish Main ingredients: blackfish Ingredients: green and red pepper wire Seasonings: salt, monosodium glutamate, cooking wine, soy sauce, sugar, chicken powder, green onions and ginger, peanut oil Method 1. blackfish clean, from the back of the knife, sliced to the belly, remove the big bone, add salt, cooking wine, a little marinade. 2. Fish and pepper, steamed. 3. Add green onions and ginger, pour hot oil. 4. Pour with soy sauce, sugar, chicken powder, monosodium glutamate on the good fish sauce can be. Blackfish with soy sauce Main ingredients: blackfish, green onions, ginger, red pepper. Practice wash and cut money section with wine, salt, soybean paste slightly marinated. Cut green onion, ginger and red pepper into julienne strips and set aside. Marinate the black fish with plastic wrap in the microwave oven on high heat for four minutes, remove and put the ingredients on the fish. Add a little Lee Kum Kee steamed fish soy sauce, pan heat oil boil to ten percent heat pour on the fish on the good. kimchi blackfish hot pot Main ingredients: 400 grams of Korean spicy cabbage, a blackfish, 100 grams of old tofu, 100 grams of rice cake slices, 100 grams of Chrysanthemum coronarium, 100 grams of enoki mushrooms, 50 grams of green and red bell peppers; Seasoning: 50 grams of Korean chili sauce, 50 grams of soybean paste, 40 grams of sugar, 10 grams of monosodium glutamate (MSG), 20 grams of beef flour, 20 grams of salt, 20 grams of shredded scallions, 10 grams of minced garlic. Practice 1: first make a pot of spicy cabbage soup, pot to do the bottom oil into the round onion wire and Korean spicy cabbage while stir-frying incense, add 1000 grams of water to boil, and then into the above seasoning, seasoning, small fire for fifteen minutes to be the flavor of spicy cabbage and soup melted into the Korean kimchi soup. 2: kimchi soup into the hot pot with old tofu, rice cake slices, coriander mushrooms and green and red peppers. 3: remove the black fish bones into slices, with a little salt and monosodium glutamate and half an egg white to cover the fish a little, the pot on the heat of a pot of boiling water will be marinated fish into the scalding until seven mature take out of the hot pot in the arrangement of the ready. Big Bowl of Blood Wanted Fish Flower Materials Fish (i.e., blackfish) 250 grams of net meat, 200 grams of solidified duck blood, 20 grams of young bean sprouts. Seasonings spicy sister chili sauce 10 grams, 8 grams of monosodium glutamate, 8 grams of pepper, three five brand hot pot base packet, 5 grams of ginger, 750 grams of soup, 50 grams of lard, 15 grams of dark soy sauce, 700 grams of salad oil, 5 grams of cornstarch. Practice 1, pot on the fire into half of the lard, burned to sixty percent heat into the bean sprouts stir-fried until soft, out of the pot pad into the bottom of the bowl. Duck blood into the boiling water for 1 minute to boil out of the knife into 0.2 cm thick slices. 2, Zai fish meat into 4 cm square piece, hit the cross flower knife, into the fish flower, put a small amount of cornstarch sizing, into the boiling to 60% of the heat of the salad oil on low heat sliding oil for half a minute and put out standby. 3, the net pot on the fire, put the bottom of the oil burned to 70% hot, into the spicy chili pepper sauce, ginger stir incense, under the soup, monosodium glutamate, pepper, hot pot base, soy sauce, after a large fire, put the fish flower, duck blood simmering over low heat for 2 minutes, and finally a large fire to collect the juice can be. Chrysanthemum Fortune Fish Main Ingredients: 600 grams of black fish, Accessories: 80 grams of broad bean starch, Seasonings: 3 grams of salt, 25 grams of tomato paste, 5 grams of vinegar, 10 grams of sugar, 2 grams of pepper, 80 grams of peanut oil, 7 grams of yellow wine, 5 grams of green onions, 40 grams of lard, 5 grams of ginger Practice 1. will be the wealth of the fish slaughtered and treated clean, even the skin slices of the flesh, cut into a diameter of 5 centimeters of the cylindrical 12 segments, the surface grafted into a silky crosshatch, Sheng bowl 2. fish with yellow wine, salt, pepper marinade, and then shake with starch; 3. peanut oil in a pot to 60% heat, will be powdered fish section of the wealth of a leaky spoon, into the oil and fried to golden yellow chrysanthemum-shaped, drained of oil on a plate; 4. frying pan oil set on a high flame, the next person onion, ginger, yellow wine, pork chop broth 200 ml, salt, sugar, vinegar, ketchup boiled, thinned thickening with corn starch, drizzled with cooked lard, poured on the chrysanthemum fish that is complete. Chrysanthemum fish is ready. Small green onion burnt fish Main ingredients: fish, local small green onion about 4 two. Ingredients: local fine scallions diced, soaked red chili peppers diced, ginger diced, freshly dried scallions diced. Seasoning: fresh lard, grass fox old soy sauce, soy sauce, spicy red oil, salt, flavor powder, chicken powder, Korean barbecue sauce, black pepper, cooking wine. Practice 1, will be fresh Zai fish slaughtered and chopped into pieces (such as the size of the picture), standby. 2, frying pan clean, burn clean salad oil to 6 oil temperature, the spare pieces of fish into the quick oil and pour out standby. 3, leave a little residual oil in the pot, put the soaking water red chili pepper cut grain, ginger grain, fresh dry onion grain. 4, the local fine small onions about 4 two (note that the whole, after the burn is easy to take out) stir-fried, add the appropriate amount of stock, and then add the oil pulling after the fish pieces, add the appropriate amount of fresh lard, cooking wine, cover the pot with a medium fire for 5 minutes, first chopsticks to take out the small onions, and then add the seasonings in turn: soy sauce, salt, Korean barbecue sauce, dark soy sauce, seasoning, chicken broth powder, black pepper. 5, taste good after dropping a little gravy water to reduce the sauce, and finally pour a little spicy red oil to the pot. Add a little fresh green onion when starting. Mixed with flowers and herbs, it is done. Sauerkraut Ingredients Grass carp or black carp Method 1, generally use grass carp or black carp is good. 2: Wash the fish, taking care to remove the black membrane in the abdominal cavity. 3. Cut off the fins... (It is also good to dry and make shark fins ...... haha) 4, cut the fish into segments. 5, with the hand pressure on the fish segment, the other hand to take the knife against the fish spine along the top edge of the push close, feel the position of the fish bone, timely adjustment of the direction of the line knife... If you can't cut well, buy a few more fish to practice first :) 6, remove the fish bone. Fish head to cut, sliced down the fish meat, and the rest of the fish bone ...... If you like to even eat the bones together, you can also ignore this step... 7, put the fish sliced down horizontally, along the direction of the fish tail to the head of the fish with a knife one by one under the slice, each slice thickness of about 5-7 mm or so. Note! The direction do not get reversed, or cook out of the fish will be broken ~ ~ 8, take an egg, left and right hand pour a pour, pour out the egg white spare 9, fish bone cut into segments, and fish slices of fish head together into the basin, add salt and cooking wine mix, and then into the egg white scratched and mixed evenly, let stand for 20 minutes ~ wait a while, hey 10, pickles ...... .................. cuihua, on the sauerkraut 。。。。 A packet of two packets can be, like to put more. 11, cut sauerkraut, into sections 12, pot of oil to heat, the best is a large oil, but in order ...... Or use ordinary oil to do it! Pour into the cut sauerkraut stir fry .................. and then add water or stock to boil 13, first into the fish head and fish bones, low heat simmering 5-7 minutes ~ look not so good, huh! 14, add the other fish fillets, high heat 2-3 minutes ~ if you do not like the fish head, you can not fish head, omitted... 15, put salt, pepper, pepper, MSG and other seasoning, a pot of delicious yeast fish is finished!

Adopted Oh