"Steamed fish practice" secret one: the weight of the fish control in 600 grams or so, raw and cooked fire is good to grasp; secret two: packing the fish, you can fish spine from the belly of the chop (with the end of the knife saw), in order to prevent the fish steamed due to the contraction of the fish bone and the overall deformation of the fish, but if your craft is relatively rusty, not chopping is also fine, lest not yet started steaming, the fish spoiled deformation. After the fish clean up, in the fish body on both sides of the lard (oil can also make up for it), and then dipped in a little white wine (you can also try to dip some foreign wine, and perhaps create a new taste); Tip 3: about 50 grams of meat mixture into a little soy sauce, sesame oil, salt, ginger, mushroom end into the fish belly, not only to make the fish taste fresher, but also to support the fish belly, so that the steamed fish shape full; Tip 4: take a large piece of ginger, take the longest segment Cut into uniformly beautiful long thin silk, will take the middle section of the green onion (not white, and ginger, etc.) shredded, (in order to beautiful, appetite inducing) spread on the fish plate, the fish into the plate and then sprinkled with some onion and ginger on the fish; Tip 5: Be sure to steam the pot of water after the pot of water, and then into the pot of fish (don't cool water will be on the pot of fish steaming, then smashed the pot. A lot of steamed dishes are the secret of the water after the food into the pot steam); Tip 6: Steam 6-7 minutes to turn off the fire (fire is the top secret); Tip 7: Turn off the fire, do not open the lid, the fish do not take out the pot, the use of the residual temperature in the pot, "virtual steam" for 5-8 minutes immediately after the pot, and then will be pre-prepared seasoning (soy sauce, vinegar, oil, very little salt) dripping or no salt) all over the fish (can not put MSG, in order to light, fresh and tender), and then casually put a few loose cilantro on the table to start eating. Characteristics: This fish is as tender as tofu, as fragrant as crab meat, light and refreshing. If you are eating with others present, you should quietly aim your chopsticks as soon as possible at the belly of the fish (the most tender and flavorful part of the fish), and make the first move! Points to add: 1, if it is steamed lotus fish or grass carp and other slightly larger fish (weight should be controlled in 1000 grams or so), steaming time can be extended for another 2-3 minutes, but not too long. Don't forget the "virtual steam" trick. 2, steamed slightly larger fish, you can set up two chopsticks under the fish body, so that the fish leave the chassis empty, the fish body full of heat quickly cooked, out of the pot, in the kitchen, quietly withdraw the chopsticks, do not let the guests find your tricks. 3, steamed slightly larger fish, you can also stand up the fish (like fish swimming in the water) steamed. At this time, can be used to save 5 centimeters long green onion open fish belly, so that the fish stand smoothly, in the fish body on both sides of the buckle put two small ceramic bowls fixed fish body (fish belly not put the meat filling). At this point, you can also be in the fish body on each side of the side planing three knives, and in each knife slit into a piece of ginger. After the fish is steamed, remove the small bowl before serving. 4, can also be adjusted, ready to finally pour on the fish (soy sauce, vinegar, oil) juice in a small bowl, with the fish on the pot with the steam, to be the fish out of the pot, this seasoning is also taken out of the pot, poured in the fish, this pouring juice with the front of the raw juice compared to the less astringent, the fish flavor is more gentle and soft, suitable for the elderly and those who like the taste of light. 2. to the fish slices sizing (salt, monosodium glutamate, green onion, ginger, wine, pepper, or if you like, you can put five-spice powder or a variety of other flavors you prefer) 3. a little water boiling, into the fish slices scalded (8 can be), immediately fish out. Fill a pinch pot, don't water. 4. will be a lot (a lot) of oil is hot plus dry red pepper and pepper a number of (depending on personal taste to order), to be in the frying pan in the chili pepper color slightly black when the oil poured on top of the fish fillets. 5. in the restaurant to eat boiled fish often in the fish slices underneath the pad has a lot of soybean sprouts. The fish fillets are just a layer on top of the bean sprouts. If you eat it at home, you can skip the bean sprouts. 6. oil just poured on the time, because the oil temperature is high, be careful not to let the oil splash out to burn yourself, so the utensils must be a little larger boiled fish. Practice two : Ingredients: bean sprouts, or their favorite vegetables Seasonings: ginger (a large, pat loose slices), garlic (a head, slightly pat can, do not have to cut), green onions moderate Bean (or chopped peppers), pepper, dry red pepper, chili powder, salt, monosodium glutamate, pepper, cooking wine, soy sauce, vinegar, cooking oil A little bit, cooking oil Another need: cornstarch, cooking wine, salt, a protein a Practice: 1, will be killed and washed, chopped off the head and tail of the fish, sliced into Fish fillets, and the rest of the fillet into several pieces. Marinate the fish with a little salt, cooking wine, cornstarch and an egg white for 15 minutes. (Head and tail and fillets on a separate plate, with the same method of marinade) 2, boil a small pot of water, wash the bean sprouts, into the boiling water, scalded, fished into a large pot, according to personal taste, sprinkled with a salt reserve. 3, in a clean frying pan with three times the usual frying oil, when the oil is hot, put three tablespoons of bean curd (or chopped fried) burst incense, add ginger, garlic, green onions, peppercorns, paprika, and dry red pepper stir-fry over medium-low heat. After the taste, add the head and tail and fish fillet, turn to high heat, turn well, add wine and soy sauce, pepper, sugar to taste, continue to stir-fry for a few moments, add some hot water, and at the same time, put salt and monosodium glutamate to taste (to taste salty and bland). When the water boils, keep the heat high, put the fish slices in one by one, use chopsticks to disperse, turn off the heat for 3~5 minutes. Pour the cooked fish and all of the broth into the pot with the bean sprouts. 4, another clean pot, pour half a catty of oil (the specific amount of oil depends on the size of the container prepared to pour into a large pot, the fish and bean sprouts all submerged subject to visual inspection). When the oil is hot, turn off the heat and let it cool for a while. Then add more peppercorns and dried chili peppers (depending on the individual's degree of numbness and spiciness), and slowly stir-fry the peppercorns and chili peppers with a small fire. Focus on the fire can not be too large, so as not to fry paste. 5, chili color is changing, immediately turn off the fire, the pot of oil and pepper chili together poured into a large pot of fish, careful hot! Note: 1, the amount of water to cook the fish should not be too much, in order to fish fillets into the just after the water can be submerged. After cooking and pouring into the pot, some of the fish fillets will be exposed on the outside. 2, cook the fish before the part of the pepper and chili first fried, in the cooking, you can fully leach the red pigment in the pepper, so that the oil color red. 3, pickled fish, do not put too much salt, it will be salty, but also will destroy the freshness of the fish. 4, I think, pepper and chili pepper are fragrant, so it is better to fry before splashing oil. Methods are as follows: raw materials to prepare: carp, pepper, pepper, pepper, chili pepper (cut into small segments of about 2 cm), sugar, salt, monosodium glutamate (MSG), bean sprouts, salad oil (best not to use peanut oil), cooking wine utensils to prepare: Knife (fast knife), pots (iron pots), pots (deep pots) 1, wash the fish, pay attention to the inner walls of the belly of the fish black film must be removed cleanly, and then slice the tail from the end of the place to open up the fish in one section for two, take out the bones of the fish! Then slice the fish from the tail, cut the fish into two, take out the fish bone, from the tail to slice, the fish slice to big and thin for the best. 2, the sliced fish add appropriate amount of salt, pepper, chili pepper, mix evenly. In order to improve the freshness, put a little sugar and monosodium glutamate, add a small amount of wine (preferably yellow wine), marinate for 20 ~ 30 minutes. 3, the washed bean sprouts, washed, in boiling water over a little, fished out and set aside. 4, put a lot of oil in the pot, when the oil is 90% hot, first into the marinated fish head, fried and put into the pot with bean sprouts, and then followed by the appropriate amount of fish in the frying pan, slip open and then fished to the pot with bean sprouts, until all the fish slipped through. 5, the peppercorns into the pot fried to 8 mature, put the chili pepper segments, until the chili peppers fried to a deep red, the whole pot of oil poured into the pot with bean sprouts and fish to complete the pot. The easiest way to cook fish in water! 1. carp cleaned, sliced. 2. fish slices with salt marinade, taste 3. make water, cooking fish slices, until the fish slices cooked, about three. 4. Use another pot, make oil, a lot of oil, must be able to soak all over the fish fillets into. Turn off the heat when the oil is hot. 5. Prepare a large pot, put onions, ginger, garlic, copied bean sprouts, tofu. 6. Put the cooked fish fillets in the basin, and finally pour in the chili pepper brought from the restaurant, pour hot oil The practice of braised fish "with the raw materials used to make braised fish must be clean first. Onion ah ginger ah since it goes without saying to be ready, fish after getting clean to find a little depth of the plate, put the fish on the inside, and then soy sauce, but also a little more used to make the fish flavored, do not forget to put wine, this meat more or less will be a little bit of fishy stink and so on. After a while you can start the head of the pot to add oil, oil to burn a little hot, because you want to fry a little, so do not too little oil, but also in the pan evenly sprinkled with a little salt, so that later the fish pan frying will not be easy to fall off the skin. When the oil is hot enough, you can carefully put the fish into the frying, do not put the soy sauce. Note that the head and tail should also be fried, after a while one side is almost can carefully turn over, see if the fish skin fell a little better? Both sides are almost can start to pour the soy sauce in, from the fish body to pour down on it, and then put the chopped green onions into the (fish body, the flavor so that he penetrated into) can be (if it is a green onion roasted crucian carp, it is necessary to a lot of green onions), and then is the sugar, but also remember to evenly placed in the fish body can be and then add a little water, cover the lid of the pot. Waiting for a while to smother can be lifted to taste the flavor of the sugar sauce, for a little adjustment. Cover again, smothered for a while, the sugar sauce is almost a little thick can be. Turn off the heat and put some monosodium glutamate chicken essence or something can be filled pot. Snow Fish Practice 》The first practice: Peel the snow fish and cut into small pieces, mix with salt, white pepper and lemon. Brush the fish with butter and bake in the oven at 180 degrees Celsius for 20 minutes. Remove from the oven and bake on an open flame until golden brown. Characteristics: snow fish is deep sea fish, high nutritional value, and tender, no thorns, butter fresh flavor. The second practice: 1, large pieces of silver snowfish, wash and spare. 2, the fish pieces of skin and thorns, cut into large pieces of one inch square. Pour out the oozing juice. Add an egg, a little starch. And add various seasonings according to your taste, I usually put soy sauce, vinegar, cooking wine, salt and five-spice powder. Stir well, leave 5-10 minutes for the fish to fully taste, then you can fry.4. I usually use olive oil to fry, the color is more beautiful. The fried fish is crispy on the outside and tender on the inside, and melts in your mouth. When eating, you can also dip it in pretzel salt or other condiments of your choice. The third practice: 1, raw materials: silver snow fish, yam, green and red pepper, green onions, ginger; 2, seasoning: Lee Kum Kee chicken powder, cooking wine, salad oil, refined salt, broth, cornstarch; practice: 1. yam peeled and cut into small grains, snow fish cut into small grains, green and red pepper cut into grains. 2. pot of hot oil, the next green onion, ginger stir-fried, and then put the snow fish, yam, green, red pepper, seasoning and stir-fried until cooked, thickening to the pot; 4. Characteristics: white color, light and refreshing, has the effect of tonifying the spleen and stomach, benefiting the lungs and kidneys. Sweet and sour fish Main Ingredients: carp Seasonings: vinegar, sugar, minced green onion, minced ginger, soy sauce, refined salt, wet starch, meat broth Method: 1, remove the scales of the fish, take out the internal organs, dig out the two gills, wash. Every about 1.3 cm distance, the first straight graver (1.6 cm deep), and then oblique graver (2 cm deep), and then lift the fish tail to make the knife mouth open, the fine salt into the knife mouth slightly pickled, and then in the fish around the knife mouth, evenly coated with a layer of wet starch paste. 2, will be peanut oil into the spoon, in the high fire to seven mature, handheld fish tail into the oil, its mouth immediately open. At this time with a spatula to drag the fish so as not to stick to the bottom of the pot, fry for 2 minutes, then turn over and fry for 2 minutes. Turn the fish over and fry for 2 minutes. Then flatten the fish and press the head into the oil with a spatula for 2 minutes. Fry the fish for about 8 minutes until all the fish is golden brown, then remove and place on a plate. 3, frying spoon with peanut oil, burned to six mature is, put green onions, ginger, garlic, cooking vinegar, soy sauce, in the addition of broth, sugar, wet starch boil into sweet and sour sauce, with a frying spoon scooped out, quickly poured into the fish on top of that. Tips: frying fish need to master the temperature of the oil, cool is not color, overheating is not cooked outside the scorched inside; fish tail can not be cocked practice "scallion oil fish practice 》Raw materials: live grass carp 1 tail (weighing about 750 grams), salt 6 grams of soy sauce 25 grams of wine 15 grams of monosodium glutamate (MSG) 3 grams of pepper 2 grams of ginger 15 grams of green onion, green onion 15 grams of green onion silk 15 grams of green onion, green onion, ginger pieces of the right amount of 50 grams of sesame oil Production process 1, grass carp Slaughtered after the net chamber, remove phosphorus, gills, wash, both sides curved a word knife, the fish into the pot with scallion segments, ginger and water to cook for about 15 minutes, until cooked, fish out, installed fish plate. 2, fish sprinkle salt, monosodium glutamate, pepper, add wine, code shredded onion, shredded ginger, pour soy sauce marinade. 3, put the pan hot sesame oil, pour on the fish can be. The practice of stewed fish 》原料：carp 500 grams (other fish can also be)? Accessories: green onion, ginger, garlic, mushrooms, dates, salt, vinegar, soy sauce, cooking wine, cooking oil. Method: 1. Wash the fish and macerate it with refined salt for 5~10 minutes. 2. Put a little oil in the pot. When the oil is hot, stir-fry the pot with chopped scallions, then add an appropriate amount of water (just enough to cover the fish). 3. Put in cooking wine, scallions, ginger, garlic, vinegar, shiitake mushrooms and jujubes, and bring to a boil over high heat. 4. After boiling, slow cook for about 30 minutes. Nutritionist comments: stewed fish is a delicious soup dish, soup thick white, tender meat, suitable for home production. This product is rich in protein, fat, carbohydrates, vitamin A and calcium, phosphorus, sodium, iron and other elements. As fish meat is composed of individual muscle groups with thin muscle fibers, more water can be kept in the fish and the meat is very delicate. According to Chinese medicine: fish is sweet and warm in nature, it has the effect of tonifying qi, appetizing, strengthening muscles and bones, tonifying the liver and kidney, etc. It can be used for spleen deficiency, poor appetite and indigestion. Ingredients: carp Accessories: green onion, ginger, garlic, mushrooms, jujube, refined salt, monosodium glutamate, vinegar, cooking wine, cooking oil for steamed fish. Practice: 1. Wash the fish, with refined salt, monosodium glutamate and other seasonings macerated for 30 minutes to be used. (To put green onion, ginger, garlic, mushrooms, dates into the stomach of the fish oh) 2. Then according to the size of the fish to set the time of steaming fish. 3. steamed after the steamed fish soy sauce poured on the top of the fish on the OK ``` `"spicy fish practice 》 carp, pepper, pepper, chili pepper, chili pepper (cut into small segments of about 2 cm), sugar, salt, monosodium glutamate, bean sprouts, salad oil (preferably not use peanut oil), cooking wine 1, wash the fish, pay attention to the inner wall of the belly of the fish black film must be clean, and then sliced from the end of the piece of the fish, the fish is cut in half, the fish bone out, and then the fish bone out, and then the fish is cut into two. Starting from the end of the slice, the fish slice to large and thin for the best. 2, the sliced fish add appropriate amount of salt, pepper, chili, mix evenly. In order to enhance the freshness, put a little sugar and flavor essence, add a small amount of cooking wine (preferably yellow wine), marinate for 20 ~ 30 minutes. 3, the washed bean sprouts washed, in boiling water for a while, fished up and spare 4, put a lot of oil in the pot, when the oil is 90% hot, the first into the marinated fish head, fried and put into the pot with bean sprouts, and then next in the frying pan into the appropriate amount of fish, slip and fish to the pot with bean sprouts, until all the fish slipped through. 5, the pepper into the pot fried to 8 mature, put the chili pepper segments, to be chili pepper fried to deep red, the whole pot of oil poured into the pot containing bean sprouts and fish, the moment the kitchen is filled with the aroma of boiled fish, complete.

"Hot pot fish practice"

1, fish scales, processed into slices, fish head fish bones and fish meat slices separate; (this process of selling fish bosses can be an agent)

2, take out the egg egg whites and fish mixing, of course, fish buy back to be washed, heh! 3, the pan is hot and refueling, about refueling a couple of it, after burning good oil to the perfumed fish spice seasoning seasoning to join, stir fry Two; 4, in time to add garlic, ginger, and anise, onion, and then stir-fry two;

5, add boiling water, do not much, feel the fish into the fish can cover the main on good; 6, after the water is open, first put the fish bones and fish head, and so on for a minute, and then put the fish slices; 7, 5 minutes ripe to join the celery, when cooked, eight minutes to join the bean curd; 8, when the pot to add a little monosodium glutamate and a little bit of salt (Perfume Fish seasoning salt, according to their palate adjustment). (The salt is included in the perfumed fish seasoning, so adjust it according to your own appetite).

Remarks: 1: with the role of egg green: fish taste good, fish meat 2: with the role of celery: fragrant, eat fish and then eat some celery, mingling with vegetarian.

One, fish soup (4-6 months baby applicable) Ingredients: fresh fish 20 grams, onion and ginger a little Practice: the fish into the pot, add water, ginger and then boil, the fire 10 minutes off the fire, filtered with a colander. Fish pieces out of the mud, combined into the fish soup. Second, fish porridge (4-6 months baby applicable) Ingredients: fish, rice, milk, fish soup Method: Stewed fish after shaving the thorns and mashed. Take a little fish soup into the pot, add rice and fish with cooking. After thickening, add milk and continue to cook over moderate heat. Finally put a little salt. Third, cod fish and vegetable balls (more than 7 months baby applicable) Ingredients: 30 grams of cod fish, 20 grams of pork, 20 grams of cabbage, salt, a little starch Method: put all the ingredients into a food processor (or chopped with a knife), pinched into balls and then put into chicken broth and cook. Fourth, fish congee (10-12 months baby applicable) Ingredients: white rice porridge, fresh scallops, fish fillets Method: stewed with rice porridge, fresh scallops, cooked with a few drops of sesame oil and sprinkled with fish fillets. Finally, a few drops of sesame oil, sprinkled with chopped green onions can be. Five, blanch fish fillets (10-12 months baby applicable) Ingredients: 25 grams of salmon meat, scallions and ginger, starch, salt, water, wet fungus Practice: cut the salmon into thin slices, with starch slurry a slurry, wet fungus chopped. After the oil is heated, pour in the onion and ginger, stir fry and add water to boil. Finally add salt to taste. Six, cream fish (10-12 months baby applicable) Ingredients: 25 grams of salmon, a small spoon of butter, 1 slice of onion, salt Method: evenly coated with salt on the fish drowned for 30 minutes. Heat the butter, sauté the chopped onion and pour over the fish. Place the fish in a steamer and steam for 10 minutes. livehow, it turns out that life can be better VII. Fish Fillet (for babies over 1 year old) Ingredients: 2 slices of raw fish, vegetable oil Directions: Cut the raw fish into pieces of about 10 * 7cm, submerge in vegetable oil, chicken broth powder and salt for 5 minutes, dry fry in a non-stick pan over low heat until both sides are golden brown. Sprinkle a little parsley on top. Eight, braised carp (more than 1 year old baby applicable) Ingredients: carp a carp, salt, oil, soy sauce, sugar, water Method: marinate the fish with salt, oil smeared for 5 minutes, put the fish into the pan and dry-fry until golden brown on both sides. Add green onion, garlic paste, soy sauce, sugar and water to braise, and finally drizzle sesame oil and sprinkle cilantro. (for the baby to eat the meat on the stomach) Well said Simple to make fish soup Creamy Carp Soup 1, materials: a carp, ginger 3 slices, garlic 1 (patted), a small onion (chopped), oil, salt, chicken essence. 2, put the oil in the pot, when it is hot, use the spatula to push away 3, put the crucian carp to fry slightly 4, fry to the fish after browning to 1 bowl of half a bowl of water! The bowl is the bowl in which you serve the fish soup. Put in the ginger and garlic 5, cover the pot with a lid, bring to a boil over high heat and then change to medium heat and simmer for 20 minutes. The soup will be white. If you have enough time, put 2 bowls of water, boil over high heat and then change to low heat and simmer for 2 hours, by then the fish are dissolved into the soup, more beautiful! 6, seasoned with the right amount of salt and chicken essence, in the stew for 2 minutes you can start. Finally sprinkled with chopped green onions. Fresh ah!