Ingredients: 1 silver carp, 2 tablespoons of starch, about half a dozen fried peanuts, 2 tablespoons of cooked white sesame seeds, 1 piece of ginger, 1 garlic, 5 chives, 2 tablespoons of lobster sauce, 3 tablespoons of cooking wine, 2 tablespoons of soy sauce, 1 tablespoon of vinegar, 1 tablespoon of sugar, 1 or 2 red peppers, 2 tablespoons of pepper oil, appropriate amounts of salt and monosodium glutamate, and 1 sesame oil.

1. Wash the fish and cut into pieces, marinate with salt and cooking wine for a few minutes, then add water and starch and mix well. Chop the fried peanuts, chop the lobster sauce, and mince the onion, garlic and ginger.

2. Heat the oil in the pan to 60% heat, then pour in the lobster sauce, Jiang Mo and minced garlic and stir-fry until fragrant.

3. Put salt, monosodium glutamate, sugar, soy sauce, vinegar, fried ginger, garlic, lobster sauce, red pepper, pepper oil, sesame oil and fried peanuts into a large bowl and mix well to form a sauce.

4. Oil the pan and heat it to 40%. Add fish fillets and stir-fry until cooked.

5. Take out the drained oil and put it in a bowl.

6. Sprinkle with sauce, then sprinkle with cooked sesame seeds and chopped onions.

7. Stir well.

2, the practice of boiled fish

( 1)

1. Buy carp and cut it into fillets.

2. Size the fish fillets (salt, monosodium glutamate, onion, ginger, wine, pepper, or if you like, you can put spiced powder or other flavors you like).

3. Boil a little water, add the fillets and cook them (80% is enough), and take them out immediately. Pot, no water.

4. Heat a lot of oil, add some dried red pepper and pepper (according to personal taste), and pour the oil on the fish fillets when the pepper in the oil pan turns slightly black.

Boiled fish eaten in restaurants often have a lot of bean sprouts under the fillets. Fish fillets are just spread on the bean sprouts. Bean sprouts can be avoided if eaten at home.

6. When you just pour the oil, be careful not to let the oil overflow and burn yourself because of the high oil temperature, so the vessel for cooking fish must be bigger.

(2)

Bean sprouts, or your favorite vegetables, ginger (a big piece, sliced loosely), garlic (only one end, no need to cut), appropriate amount of onion, watercress (or chopped pepper), pepper, dried red pepper, Chili powder, salt, monosodium glutamate, pepper, cooking wine, soy sauce, a little vinegar, a little cooking oil, others: raw flour, cooking wine, salt.

1, kill the fish, wash it, chop off the head and tail, slice it into fillets, and chop the remaining fish chops into several pieces. Grab the fillets with a little salt, cooking wine, corn flour and an egg white and marinate for 15 minutes. Put the head, tail and fish chops in different plates and marinate them in the same way)

2. Boil a small pot of water, wash the bean sprouts, scald them with boiling water, take them out and put them in a large basin, and sprinkle a little salt according to personal taste.

3. Add three times as much oil as usual to a clean wok. When the oil is hot, add three tablespoons of watercress (or chop and stir fry) and stir fry with ginger, garlic, onion, pepper, Chili powder and dried pepper. Add head, tail and fish chops, turn to high heat, stir well, add cooking wine, soy sauce, pepper and sugar, continue to stir for a while, add some hot water, add salt and monosodium glutamate to taste (salty). When the water boils, keep the fire, put the fish slices in one by one, spread them out with chopsticks, and turn off the fire after 3~5 minutes. Pour the cooked fish and all the soup into the cauldron where the bean sprouts were just put.

4. Take a clean pot and pour in half a catty of oil (the specific amount of oil depends on the size of the container). Fish and bean sprouts will be submerged when poured into a large basin. Turn off the fire when the oil is hot and let it dry first. Then add a lot of pepper and dried pepper (depending on the degree of personal spicy), stir-fry slowly with low fire to get the fragrance of pepper and pepper. Be careful that the fire is not too big, so as not to explode.

5. The color of pepper changes quickly. Turn off the fire immediately and pour the oil and pepper in the pot into the cauldron of fish. Be careful! ! Eat! !

note:

1, don't use too much water to cook fish, just put the fillets in, just after being flooded. After cooking, pour it into the basin, and some fish fillets will be exposed.

Stir-fry some pepper and pepper before cooking fish. When cooking, the red pigment in pepper can be fully leached to make the oil turn red and bright.

3. When curing fish, don't put too much salt, it will be salty, and it will also destroy the delicacy of fish.

4, I think, pepper and pepper are both fragrant, so it is better to fry them before pouring oil.

(3)

Carp, pepper, pepper, pepper (cut into small pieces of about 2 cm), sugar, salt, monosodium glutamate, bean sprouts, salad oil (preferably without peanut oil), cooking wine knife (sharp knife), pot (iron pot) and basin (deep basin).

1, wash the fish, pay attention to the black film on the inner wall of the fish belly must be cleaned, and then slice it from the tail, split the fish in two, take out the fishbone, and slice it from the tail. The fillets should be large and thin.

2. Add the right amount of salt, pepper noodles and pepper noodles to the fish fillets and mix well. For refreshing taste, add a little sugar and monosodium glutamate, and add a little cooking wine (preferably yellow wine) to marinate for 20~30 minutes.

3. Wash the washed bean sprouts, soak them in boiling water and pick them up for later use.

4. put a lot of oil in the pot (LD is very distressed). When the oil is 90% hot, first put the marinated fish head, fry it and put it in the pot with bean sprouts. Then put a proper amount of fish in the oil pan, slide it open and fish it into the pan with bean sprouts until all the fish slip out.

5. When the pepper is fried in the pot until it is 80% mature, add the pepper segments. When the chilies are deep red, pour the whole pot of oil into the pot with bean sprouts and fish, and then the kitchen will be filled with the smell of boiled fish.

(4) The simplest way to cook fish!

1. Carp washed and sliced. I didn't cut it thin enough, but it was ok.

2. Fish fillets are salty and delicious, not salty and delicious!

3. Drain the water and cook the fillets until they are cooked, not too old, for about three minutes.

4. Use another pot to make oil, a lot of oil, and be sure to soak all the fish fillets.

5. Prepare a large pot of onion, ginger and garlic, and copy bean sprouts.

6. Put the cooked fish fillets into the basin, and finally pour in the peppers brought from the restaurant and pour in the hot oil.

Step 3 fry fish

The most commonly used materials: African crucian carp, green garlic, ginger slices and garlic. Wash the fish and add two garlic in the belly. Stir-fry in oil pan and add a little ginger and garlic. After copying the incense, put the washed fish in the pot. Be careful not to have too little oil, and the fire must be strong after the fish is put into the pot. Stir-fry until the skin of the fish is golden, and then there is a fragrance floating out. At this time, put the fish on one side of the pot and you can see that there is still a little oil at the bottom of the pot. Pour the washed and cut stalks of green garlic into the pot and stir fry a few times. Then put the fish and green garlic together, add salt, monosodium glutamate and some garlic, 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 should not be too strong). When the soup thickens, add a little green garlic tail. After frying, it can be cooked.

4. Steaming fish in the sea

Fresh fish 1, ginger slices 25g, shiitake mushrooms 25g, yellow wine 15g, sugar, refined salt, monosodium glutamate, bamboo shoots, cooked ham slices, sesame oil and a little pepper ① Scrape fish scales and gills, and wash them for oral administration; (2) Put the fish in a plate, add onion, ginger slices, mushrooms, bamboo shoots and ham slices, add yellow wine, sugar, refined salt, monosodium glutamate and pepper, mix them together, put them on mandarin fish, steam them on high fire for about 15 minutes, and then pour sesame oil on them.

5, the practice of snow fish

The first method: the snow fish is peeled and cut into small pieces, and mixed with salt, white pepper and lemon. Brush the fish pieces with butter, put them in the oven, bake at 180℃ for 20 minutes, take them out and bake them with open fire until golden brown. Features: Snow fish is a deep-sea fish with high nutritional value, fresh and tender taste, no thorns and fresh butter.

The second method: 1, buy large pieces of silver snow fish from the supermarket and wash them for later use. 2. Peel and pierce the fish and cut it into large pieces one inch square. Pour out the oozing juice. Add an egg and a little starch. And add various seasonings according to your own taste. I usually put soy sauce, vinegar, cooking wine, salt and spiced powder. Stir well, leave 5- 10 minutes for the fish to fully taste, and then fry. 4. I usually fry with olive oil, and the color is very beautiful. Fried fish is tender in the outside, and it melts in the mouth. You can also dip some salt and pepper or other favorite condiments when eating. Try it, when the fish is eaten in your mouth, you will sigh with joy!

The third method: 1, raw materials: silver snow fish, yam, green pepper, onion and ginger; 2. Seasoning: Lee Kum Kee chicken powder, cooking wine, salad oil, refined salt, clear soup and raw flour; Practice: 1. Chinese yam peeled and cut into small grains, snow fish cut into small grains, green pepper and red pepper. 2. Heat oil in a pan, add onion and ginger, stir-fry until fragrant, then add snow fish, yam, green pepper and seasoning, stir-fry until cooked, thicken and take out the pan; 4, characteristics: white color, light and refreshing, with the effect of nourishing the spleen and stomach, benefiting the lungs and kidneys.

6, the practice of sweet and sour fish

Fish can be carp, grass carp and snakehead.

Sweet and sour fish is very particular about fencing. To cook sweet and sour fish at home, you only need to make a deeper knife and open a few more knives, so don't pay too much attention to swordsmanship.

The saury is seasoned with cooking wine and household seasonings (salt, monosodium glutamate and pepper), then washed and rinsed, and the fish still maintains its original flavor. Drain and fry in oil pan until crisp.

The amount of oil is relatively large, otherwise the fish will easily fall apart. Then pour tomato sauce and white vinegar on the fried fish, add a little salt to the sugar and thicken the juice.

A sweet and red sweet and sour fish can be served. The taste characteristics of sweet and sour fish are sweet and sour, light fish flavor, strong hook juice flavor, and no longer have the original flavor of fish.

7, the practice of braising fish

There are many kinds of fish that can be used to braise in soy sauce, such as carp, grass carp, crucian carp and tilapia.

Slap the slaughtered fish with a flower knife.

The knife method of braised fish is vertical cutting, and the fish is massive. Fry in the oil pan first, not too much oil.

Then season the broth in the pot (chicken bone soup or sparerib soup) and add soy sauce.

When the water temperature in the pot rises, it is very important and essential to add a small amount of vinegar. Not only has the function of softening fish bones, but also has the effect of removing fishy smell.

The burning time is usually about five minutes. After cooking, only a part of the soup in the pot has been concentrated and the color is dark red. Because of the stewing process, the braised fish is more tasty and stronger.

Braised fish is tender, smooth and fragrant, suitable for any crowd.

8. The practice of pickled fish

A famous dish in Sichuan cuisine. With soup, "boiled fish" is a bit similar. Herring, grass carp and fat head are commonly used for fish species.

Wash the fish, boneless, slice, then mix the fillets with salt and monosodium glutamate, and then size them with corn starch. Then wash the sauerkraut clean. (Note: Sauerkraut is sold in supermarkets).

Put a little oil in the pot, stir-fry ginger and garlic, then stir-fry sauerkraut, and add broth. Boil the sauerkraut for two minutes, adjust the taste, and then cook the fish in the pot for two minutes.

Friends who like Sichuan food can also put some peppers in it.

9, the practice of pepper slices

Ingredients: Fish (herring, grass carp, carp, talented fish), Flammulina velutipes (sliced green bamboo shoots), dried pepper and pepper.

1, marinating fish fillets: Slice the fish, add salt, soy sauce, chicken essence, starch and an egg, mix well and marinate 15-30 minutes.

2. Make the base material: blanch the Flammulina velutipes (green bamboo shoots), take them out and put them in a soup bowl (fish-sized basin).

3, hot fish fillets: put clear soup in the middle, add salt, shredded ginger, chicken essence to taste. When the soup boils, add the marinated fish fillets. Nine-ripe lotus seed soup is put into a soup bowl, and Flammulina velutipes (green bamboo shoots) is added.

4. Seasoning: put the oil in the pot, add the dried pepper when it is slightly hot, stir fry a few times (you can't drag it, otherwise the dried pepper will turn black and the color will be bad), then add the pepper and stir fry a few times (you can't drag it, otherwise the pepper will become bitter and taste bad).

5, from the pot: pour the seasoning into the fish fillets. Serve.

Features: the fish is fresh and tender, which melts in the mouth, fragrant, hemp and spicy!

10, the practice of fish with scallion oil

A bass, about a catty, can be washed and peeled; Peel ginger and cut it into several pieces; Onions, finely cut, half a small dish; Soy sauce, yellow wine, vinegar, soy sauce, refined salt, monosodium glutamate

Step 2: First cut several parallel cuts on the bass, not too deep. Turn it upside down and spread rice wine, salt and monosodium glutamate evenly on the fish. Insert ginger into the opening of the fish, let it lie flat on the plate and steam it in the pot. The water in the pot should not be too much, about 20-30 minutes.

The third step is to refuel; The fish's eyes are almost steamed when they pop out. At this time, there will be some juice on the plate, pour out some, sprinkle with onions, add appropriate amount of soy sauce and vinegar to pour out the remaining water in the pot, heat the oil, and the oil and gas will rise and pour the oil evenly on the fish.

1 1, the practice of crisp fish in sweet and sour sauce

1000g fresh fish, 70g vegetable oil, 45ml soy sauce, 20ml cooking wine, 50ml vinegar, 2.5g pepper, 6g salt, 2g monosodium glutamate, 100g sugar, 10g chopped green onion, 5g ginger rice, 15g garlic paste and 6544 starch.

1. Remove scales and gills from the fish, wash them, beat them into peony knives on both sides, marinate them with onion, ginger (crushed), salt, cooking wine and pepper, then remove the onion and ginger and pat them evenly with water starch.

2. When the oil is 70% hot, fry the fish in the pot and take it out. When the oil is heated to 80%, fry the fish again until crisp, and put it on a plate.

3. Leave the bottom oil in the pot, add chopped green onion, ginger rice, garlic paste, soy sauce, salt, cooking wine, pepper, monosodium glutamate, sugar and vinegar, thicken the juice when boiling, pour it into the boiled oil, and pour the juice evenly on the fish.

Features: golden yellow, crisp outside and tender inside, sweet and sour and salty.

12, the practice of chopping fish head with pepper

Fresh and fat fish head (also known as male fish and bighead carp) Fish head special tip: Fish head must be fresh, and don't put it in the refrigerator for a long time. Chop pepper, ginger, monosodium glutamate (or chicken essence), edible oil, steamed fish, soy sauce and soy sauce.

1. Cut the fish head open, remove the gills, wash it, drain the water and put it on a plate.

2. Spread the chopped pepper evenly on the surface of the fish head (depending on the taste).

3. Add ginger, salt (a little, because there is a lot of salt in chopped pepper), monosodium glutamate, steamed fish soy sauce, cooking oil and a little water.

4. Put the fish dish in a cold steamer (avoiding high pressure and hot pot), and steam it for 8- 10 minutes after high steaming.

5. Pour a tablespoon of soy sauce from the pot and decorate it with shallots.

13, the practice of hot pot fish

1 fresh grass carp (about1.500g) or silver carp (2000g), 300g of hot pot bottom material, 200g of Pixian watercress, 250g of pickled pepper powder, pickled ginger1.50g, and dried Chili Festival/kloc-. 40g of crisp soybean, 20g of chicken essence, 5g of monosodium glutamate15g, 20g of white wine, proper amount of salt, 8g of white sugar, 0g of cooking wine100g (or half a bottle of beer), 60g of dried fine bean powder and 800g of salad oil.

1. After slaughter, wash the fish, remove the two meats, remove the abdominal spines, and cut it into tile-shaped chunks with a thickness of about 2 cm by oblique knife method; Chop the fish bones into large pieces, chop the fish heads into 4-6 pieces, add a little salt and white wine to marinate for a few minutes, rinse off the bloody mucus on the fish pieces with clear water, and then stick the fine bean powder evenly. Slice sauerkraut and cut onion into 6 cm sections.

2. Put the pot on the fire, pour in the oil and heat it to 60%. Stir-fry garlic slices and peppers first, then stir-fry Pixian watercress, pickled peppers, pickled ginger, lobster sauce and ginger, and then put fish bones and fillets into the pot respectively; After the surface of the fish fillet is solidified, add 1500g of clear water, add cooking wine, chafing dish bottom material, dried chili festival, chicken essence, monosodium glutamate, refined salt, white sugar, onion festival and other seasonings, pour into the chafing dish basin, and finally sprinkle with crispy soybeans to serve. The fish is soaked in a dry oil plate. The dry oil dish is made of dried Chili noodles, cooked white sesame seeds, crispy flower kernels, monosodium glutamate, chopped green onion, coriander powder and hot pot soup.

Silver carp, tomato, sweet potato powder, salt, soy sauce, sesame oil.

1. Preliminary work: Cut the red silver carp (preferably 3cm wide and 7cm long, and never cut it too short, otherwise the fishbone will be thin and long), wash it, and marinate it in a bowl with soy sauce. Soak for at least half an hour, turn it over a few times, and let the fish and soy sauce fully contact.

2, when cooking: tomatoes washed and cut into pieces.

3. First put a little oil and stir-fry the tomatoes with a little salt. Then add water and let it boil. Some people think that red silver carp is fishy, so you can add ginger slices. )

4. When waiting for water, put some sweet potato powder in the bowl and add a little water to melt into a paste. Make the fish pieces fully contaminated with sweet potato powder. (Sweet potato powder is very easy to melt, so you must add water bit by bit, and don't add a lot of water at once. )

5. After the water is boiled, put the fish into the pot piece by piece, turn it over and add a little salt as needed. After 3 minutes at most, you can put it in the pot.

6, add a little sesame oil, the taste is more delicious.

13, the practice of firewood fish

200 grams of fresh fish, 75 grams of water-soaked mushrooms, 50 grams of winter bamboo shoots, 25 grams of cooked ham, appropriate amount of green garlic leaves, 25 grams of fresh ginger, 50 grams of lard, 25 grams of cooking wine, 25 grams of chicken oil, 50 grams of water starch, a little pepper, salt, monosodium glutamate, chicken soup and appropriate amount of onion ginger juice.

1. Cut the fish into thick shreds 3 cm long, and add cooking wine, onion ginger juice, salt and monosodium glutamate to taste;

2. Mushrooms, winter bamboo shoots, ham and ginger are all cut into filaments;

3. Shredded ginger, shredded ham, shredded mushroom and shredded fish are bundled into 24 bundles with green garlic leaves;

4. Cut off both ends with a knife, put them in a bowl neatly, add chicken soup, salt, monosodium glutamate, onion ginger juice, lard, cooking wine and pepper, steam them in a steamer, code them neatly, blanch the fish heads and fish tails with water and reset them;

5. Filter the main ingredients of the steamed fish, pour them into the pot to boil, thicken the water starch, and pour the famous oil on the fish.

Features: Fat, exquisite and delicious cuisine: Hunan cuisine.

14, the practice of sweet and sour mandarin fish

200 grams of osmanthus fish, 2 grams of wine, pine nuts 10 grams, a little pepper, tomato sauce 10 grams, vegetable oil 15 grams, 500 grams of wet starch, 40 grams (50 grams actually eaten), salt and vinegar 15 grams.

1. Siniperca chuatsi scales, gills, fins and internal organs, turns around the leather coat, washes it, cuts off the fish head, spreads it out and pats it flat. Cut the bones off the fish's back with a knife (don't cut the fish's belly), and leave a spine at the tail about 1 rain. After the mandarin fish is boned, the skin is spread down and cut into flower knives with an oblique knife. The knife is as deep as 4/5 of the meat. Don't cut the skin of the fish, make a hole in the tail and pull the tail out of the knife.

2. Sprinkle salt, pepper, cooking wine and wet starch (a little) on the fish and wipe well.

3. Heat the wok, pour in the vegetable oil, and the oil is 70% hot. Dip the mandarin fish in a little starch, fry in the oil pan for a few minutes, then dip the fish head in starch, fry in the oil pan until golden brown, and take out. Put the side with the flower knife face up in the fish pot and put it on the fish head.

4. Put the pine nuts in the oil pan, cook them, remove them and put them in a small bowl. 5. Leave a little oil in the wok, add a little broth, add salt, sugar, ketchup and vinegar, bring to a boil, thicken with wet starch, add a little hot oil, stir well, pour it on the fish and sprinkle with pine nuts.

15, the practice of beer fish

Live fish (tender meat is better) Accessories: green and red peppers, tomatoes; Salt, cooking wine, peanut oil, beer, soy sauce, soy sauce, oyster sauce, onion ginger, chicken essence, monosodium glutamate.

1, fish washed to remove five internal organs, tomatoes and green peppers washed and cut into pieces;

2, sit in a pot and ignite, pour oil and heat it, then add fish and fry it;

3. Then light the fire in the pot, pour the oil, add the fried fish, add the onion, ginger, green pepper, beer, oyster sauce, cooking wine, soy sauce, chicken essence, salt and chicken soup, and simmer for 5 minutes. After boiling, add tomatoes and sesame oil.

16, the practice of mandarin duck, fish and jujube

200 grams of clean fish Ingredients: rape leaves150g. Cooking wine 10g, refined salt 1g, 3 egg whites, 20g dried corn flour, a little flour, a little monascus powder and 500g peanut oil (about 30g).

1. Cut the washed fish into thin slices with a thickness of 3 minutes, cut into rectangular strips with a length of 1 inch and a width of 3 minutes, put them in a bowl, add a little cooking wine and refined salt, and marinate for about 5 minutes. Wash rape leaves with water and cut into filaments.

2. Put the egg white on the plate and suck it up with chopsticks. It looks like white foam. Then add corn flour, mix well into Korean flour, put it into two bowls, add red rice flour into one bowl, and mix well to turn red.

3. Sit in a wok, inject 250g of peanut oil, heat it to 70%, add shredded rape, fry it to deep red, remove the oil and sprinkle it on the plate.

4. Sit in a wok, inject 500 grams of peanut oil, heat it to 40%, first dip the fish sticks in a layer of flour, and then divide them into two parts: one part is wrapped in Korean batter, put it in the wok, fry it in warm oil, take it out, and control the oil; The other fish sticks are wrapped in Korean sauce containing red yeast rice powder, fried in a sake pot with warm oil, and the clean oil is taken out. Red and white fish sticks are coded on both sides of the disc rape pine to form the shapes of mandarin ducks, fish and dates.