(1) Ingredients: one piece of black fish bai.

(2) Ingredients: dried red pepper, onion, ginger, garlic, dried starch, yellow wine, salt, sugar, vinegar, monosodium glutamate and vegetable oil.

(3) Slaughter snakehead, gut it, take out the five internal organs, wash it, take out two sides of fish in the middle, peel off the skin of the fish, cut it into fish strips, dip it in dry starch, and fry it into golden brown. Stir-fry the dried red pepper with onion, ginger and garlic in another oil pan and take it out. Put the fish sticks in the pot, add yellow wine, vinegar, sugar, salt and some water, boil over high fire, then simmer for a few minutes, and add monosodium glutamate to the pot.

2, fried snakehead roll:

Ingredients: clean black fish:

Ingredients: Shrimp, salt, monosodium glutamate, yellow wine, egg white, pepper, flour, onion, Jiang Mo, bread crumbs and vegetable oil.

Practice: Slice the black fish, chop the shrimp into mud, add salt, yellow wine, monosodium glutamate and pepper and stir to make stuffing.

Black fish fillets are smeared with shrimp stuffing and rolled into fish rolls. The egg white is mixed with flour to make an egg paste, and the fish roll is dipped in flour first, then in the egg paste, and then dipped in bread crumbs, and held tightly by hand to prevent the bread crumbs from falling off.

Heat the vegetable oil to 60%, add the fish roll and fry it until it is slightly yellow, then take it out. After frying it all, fry it all again until it is golden yellow.

3. Braised black fish with garlic:

Ingredients: one snakehead.

Ingredients: garlic cloves, dried starch, yellow wine, soy sauce, monosodium glutamate and vegetable oil.

Practice: Slaughter the snakehead, gut it and wash it. Dip the fish in dry starch, use 40% hot oil, and fry it slightly. Stir-fry garlic cloves in oil, and take them out. Put water, yellow wine, soy sauce and monosodium glutamate in the pot, put the fried fish and garlic cloves in the pot, simmer over low heat, and add a little starch to collect the soup.

4. Black fillet of tomato:

Ingredients: clean black fish

Ingredients: tomato sauce, sugar, salt, monosodium glutamate, a little onion ginger, coriander powder and vegetable oil.

Practice: Cut the fish into fillets, marinate it with a little salt, and fry it in oil. Put oil in the pot to stir-fry the onion and ginger and take them out. Stir-fry tomato sauce in a pan, pour in fish fillets, add sugar, salt and monosodium glutamate and stir-fry slightly, then take out the pan and put on a plate, and sprinkle with coriander powder.

5, snakehead eat two.

First, the black fish fillets are marinated with ginger juice, wet starch and salt, then they are fried flat in a hot oil pan, with a proper amount of cooking wine, with chopped green pepper and red pepper, and then with salt and water.

Fish bones and skin are also fried in the oil pan first, then add cold water to make soup, then add a little vinegar, cook, cut tomatoes and tofu, then add them together, add salt, cook, add chopped green onion and serve.

6.snakehead thick soup

Raw materials: live snakehead 1 strip, 50g of winter bamboo shoots, 50g of water-soaked mushrooms, appropriate amount of tender cabbage, appropriate amount of Shaoxing wine, salt, onion and ginger, and a little of Jiang Mo and balsamic vinegar.

Production: 1, clean the snakehead, chop it into large pieces, split the fish head, and slightly scald it with boiling water.

2. Boil the winter bamboo shoots in boiling water for15min, take them out and let them cool; Slice the mushrooms; Wash the tender cabbage for later use.

3. Heat 3 tbsps of oil in a wok, add ginger and onion to stir-fry until fragrant, add winter bamboo shoots, mushrooms and snakehead, stir-fry thoroughly, add enough water to boil, add Shaoxing wine, cook until the soup is milky white, add Chinese cabbage, season with salt, and then put it into a big soup basin. When eating fish, dip in Jiang Mo and balsamic vinegar.