1. How to make saliva fish

Ingredients: One silver carp, two tablespoons of starch, about half a pound of fried peanuts, two tablespoons of cooked white sesame seeds, and one old ginger Small pieces, one garlic, five chives, two spoons of black bean, three tablespoons of cooking wine, two tablespoons of soy sauce, one tablespoon of vinegar, one spoon of white sugar, one or two red oil chilies, two tablespoons of Sichuan pepper oil, appropriate amount of salt and MSG , a tablespoon of sesame oil.

Method:

1. Wash the fish and slice it into slices. Mix it with salt and cooking wine and marinate it for a few minutes. Add water starch and mix well to taste. Chop the fried peanuts into pieces. into pieces, mince the black bean, and mince the onion, garlic and ginger.

2. Heat the oil in the pot until it is 60% hot, add the tempeh, minced ginger, and minced garlic and stir-fry until fragrant.

3. Add salt, monosodium glutamate, sugar, soy sauce, vinegar, fried ginger garlic tempeh, red oil chili pepper, peppercorn oil, sesame oil, and fried peanut kernels in a large bowl and stir evenly to make a seasoning juice.

4. Place the pan over high heat, add oil and heat until 40% hot, add the fish fillets and stir-fry until cooked.

5. Remove and drain the oil and put it into a bowl.

6. Pour on the sauce, then sprinkle with cooked sesame seeds and chopped green onions. Serve.

7. Mix well.

2. How to cook boiled fish

Ingredients: carp, Sichuan pepper noodles, Sichuan peppercorns, chili noodles, chili peppers (cut into pieces of about 2 cm), sugar, salt, MSG, Bean sprouts, salad oil (preferably not peanut oil), cooking wine knife (quick knife), pot (iron pot), basin (deep basin)

Method:

1. Buy carp, Cut into fillets.

2. Baste the fish fillets (salt, monosodium glutamate, onions, ginger, wine, pepper, or if you like, allspice or other flavors you prefer)

3. Boil a little water, add fish fillets and scald until cooked (80% is enough), take them out immediately. Fill the pot with no water.

4. Heat a lot (a large amount) of oil and add some dry red pepper and Sichuan peppercorns (depend on personal taste). When the color of the pepper in the oil pan turns slightly black, pour the oil on the fish. on top of the piece.

5. The boiled fish eaten in restaurants often has a lot of soybean sprouts under the fish fillets. 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. When the oil is first poured in, because the oil temperature is high, be careful not to let the oil splash out and burn yourself, so the utensil for boiling fish must be larger.

Note:

1. The amount of water used for cooking fish should not be too much. The fish fillets should be just submerged in water after being put in. After cooking and pouring into the basin, some fish fillets will be exposed.

2. Fry some Sichuan peppercorns and chili peppers before cooking the fish. During cooking, the red pigment in the chili peppers can be fully leached out, making the oil red and bright.

3. When marinating fish, do not add too much salt, as it will be salty and destroy the deliciousness of the fish.

4. I think Sichuan peppercorns and chili peppers are both fragrant, so it’s better to fry them and then pour oil on them.

3. How to fry fish

Ingredients: African crucian carp, green garlic, ginger slices, and garlic. Clean the fish and add two heads of garlic to the belly of the fish (the garlic heads should be patted open).

Heat the oil pan over high heat and add a little ginger slices and garlic. After cooking, put the cleaned and prepared fish into the pot. Be careful not to have too little oil, and the fire must be strong after the fish is put into the pot. Bake until the fish skin is golden brown and a fragrant aroma wafts out. At this time, put the fish to one side of the pot. You can see that there is still a little oil on the bottom of the pot. Pour the washed and chopped green garlic stems into the pot and stir-fry several times. Then put the fish and green garlic together. Add salt, MSG, a few chopped garlic heads, add a little soy sauce and stir-fry a few times, then add water to cook (be careful not to add too much water, and the fire does not need to be too high). When the soup thickens, add a little green garlic tail. After lightly stir-frying, it is ready to serve.

4. How to make steamed fish in the sea

Ingredients: 1 fresh fish, 25 grams of ginger slices, 25 grams of shiitake mushrooms, 15 grams of rice wine, sugar, refined salt, monosodium glutamate, bamboo shoot slices, Cooked ham slices, appropriate amount of sesame oil, and a little pepper.

1. Scrape the scales off the fish, remove the gills, and wash it internally;

2. Put the fish into a plate and add onions, ginger slices, mushrooms, bamboo shoot slices, and ham slices. Add rice wine, white sugar, refined salt, monosodium glutamate, and pepper, mix together, place on the mandarin fish, steam over high heat for about 15 minutes, after taking it out of the cage, drizzle with sesame oil

5. Snow fish Method

The first method:

Peel the snowfish and cut into small pieces, mix with salt, white pepper and lemon. Brush the fish pieces with butter, put them in the oven, and bake them at 180 degrees Celsius for 20 minutes. After taking them out, bake them over an open flame until they are golden brown.

Features: Snowfish is a deep-sea fish with high nutritional value, fresh and tender taste, no spines, and delicious butter flavor.

Second method:

1. Buy large pieces of snowfish from the supermarket, wash them and set aside.

2. Peel and debone the fish pieces and cut into one-inch square chunks. Pour out the oozing juice. Add an egg and a little starch. And add various seasonings according to your own taste. I usually add soy sauce, vinegar, cooking wine, salt and five-spice powder. Stir evenly and leave for 5-10 minutes for the fish to fully absorb the flavor before frying.

3. I usually use olive oil for frying, and the color is more beautiful. The fried fish is charred on the outside and tender on the inside, and melts in your mouth. You can also dip it in salt and pepper or other condiments you like when eating.

Try it, you will definitely sigh with pleasure when you eat the fish in your mouth!

The third method:

Ingredients: silver snow fish meat, yam, green and red peppers, green onions, ginger slices;

Seasoning: Lee Kum Kee chicken powder, cooking wine , salad oil, refined salt, clear soup, cornstarch;

1. Peel and cut the yam into small pieces, cut the snow fish into small pieces, and cut the green and red peppers into small pieces.

2. Heat oil in a pot, add onions and ginger and stir-fry until fragrant, then add snow fish, yam, green and red peppers, and seasonings and stir-fry until cooked, thicken and serve;

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3. Features: white in color, light and refreshing, and has the effects of nourishing the spleen and stomach, lungs and kidneys.

6. How to make sweet and sour fish

1. Season the cut fish with cooking wine and household seasonings (salt, monosodium glutamate, Sichuan peppercorns), then wash and rinse the fish. Still maintaining the original flavor, drain the water and fry in a pan until crispy.

2. Use a relatively large amount of oil, otherwise the fish will easily fall apart. Then use tomato sauce, white vinegar, sugar with a small amount of salt, thicken the sauce, and pour it on the fried fish.

3. A fragrant, red sweet and sour fish is ready to serve. The taste characteristics of sweet and sour fish are sweet and sour, with a light fish taste and a strong juice taste, and no longer has the original taste of fish.

Note:

The types of fish available include carp, grass carp, black fish, etc.

Sweet and sour fish is very particular about knife skills. To make sweet and sour fish at home, you only need to make a deep cut and make a few more cuts. There is no need to pay too much attention to the knife skills.