1. Ingredients for making mouth-watering fish: one silver carp, two tablespoons of starch, about half a pound of fried peanuts, two tablespoons of cooked white sesame seeds, a small piece of ginger, one garlic, five chives, and two tablespoons of tempeh.

, three tablespoons of cooking wine, two tablespoons of soy sauce, one tablespoon of vinegar, one tablespoon of sugar, one tael of red oil chili, two tablespoons of pepper oil, appropriate amount of salt and MSG, and one tablespoon of sesame oil.

1. Wash the fish and slice it into slices. Mix well with salt and cooking wine and marinate for a few minutes. Add water starch and mix well to taste. Chop the fried peanuts into small pieces, chop the tempeh, 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 oil, sesame oil, and fried peanuts in a large bowl and mix well to form a sauce.

4. Place the pan over high heat, heat the oil until it is 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 (1) 1. Buy carp and cut it into fillets.

2. Apply starch to the fish fillets (salt, MSG, green onions, ginger, wine, pepper, or if you like, allspice or other flavors you prefer) 3. Boil a little water and blanch the fish fillets

When cooked (80% is enough), take it out immediately.

Fill the pot with no water.

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

5. The boiled fish eaten in restaurants often has a lot of soybean sprouts placed 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 holding boiled fish must be larger.

(2) Bean sprouts, or your favorite vegetables, ginger (a large piece, loosened and sliced), garlic (one end, just pat it lightly, no need to cut it), appropriate amount of green onion, watercress (or chopped pepper), Sichuan peppercorns, dried red pepper,

Chili powder, salt, monosodium glutamate, pepper, cooking wine, soy sauce, a little vinegar, cooking oil. Also required: cornstarch, cooking wine, a little salt, one egg white 1. Kill the fish, wash it, chop off the head and tail, and slice it into fillets.

And chop the remaining fish fillet into several pieces.

Mix the fish fillets with a little salt, cooking wine, cornstarch and one egg white, and marinate for 15 minutes.

Put the head, tail and fish fillets on a separate plate and marinate in the same way) 2. Boil a small pot of water, wash the bean sprouts, blanch them in boiling water, put them into a large basin, and sprinkle a little salt according to personal taste

,spare.

3. Add three times the amount of oil for normal cooking in a clean wok. After the oil is hot, add three tablespoons of watercress (or minced and stir-fried) and stir-fry until fragrant. Add ginger, garlic, onions, peppercorns, chili powder and dried red pepper.

Stir-fry over medium-low heat.

After the taste is out, add the head, tail and fish fillets, turn to high heat, stir well, add cooking wine, soy sauce, pepper, and sugar. Continue to stir-fry for a while, add some hot water, and season with salt and MSG (taste for saltiness).

).

When the water boils, keep the fire high, add the fish fillets one by one, scatter them with chopsticks, and turn off the heat after 3 to 5 minutes.

Pour the cooked fish and all the soup into the large basin that held the bean sprouts.

4. Take another clean pot and pour half a kilogram of oil (the specific amount of oil depends on the size of the prepared container. When pouring into the large basin, the fish and bean sprouts are completely submerged. You can check visually).

After the oil is hot, turn off the heat and let it dry for a while.

Then add a lot of Sichuan peppercorns and dried chili peppers (depending on your personal preference for spicy food), and slowly stir-fry over low heat to bring out the aroma of the Sichuan peppercorns and chili peppers.

Pay attention not to make the fire too high to avoid burning.

5. When the color of the pepper changes quickly, turn off the heat immediately, pour the oil and Sichuan peppercorns in the pot into a large basin containing the fish, and scald carefully!! Eat!! Note: 1. The amount of water used to cook the fish should not be too much.

After adding the fish fillets, they should be just submerged in water.

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) 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) 1. Wash the fish, pay attention to remove the black membrane on the inner wall of the fish belly, then slice it from the tail, cut the fish in two, take out the fish bones, and slice it from the tail

Slices, large and thin fish fillets are best.

2. Add appropriate amount of salt, pepper powder and chili powder to the sliced ??fish fillets and mix well.

In order to enhance the freshness, add a little sugar and MSG, add a small amount of cooking wine (preferably rice wine), and marinate for 20 to 30 minutes.

3. Wash the washed bean sprouts, put them in boiling water, pick them up and set aside.