Fish is a very auspicious animal in China. In many traditional festivals, a fish dish is indispensable on the dining table. Many people like to eat fish, and the dishes cooked by each kind of fish are very delicious. Most people are familiar with the daily practices of fish, so it is a good sign to make a suitable dish on the corresponding festival. Here are some ways to eat fish.

First, fish with Chinese sauerkraut

Ingredients: grass carp 1, sauerkraut 1, egg white, wild pepper, oil, salt, chicken essence 2g, ginger 5g, garlic 5g, cooking wine, starch 2g, sugar 2g, coriander, pepper and chopped pepper.

Exercise:

1. Chop the bones of the fish head and cut the fish slices into fillets obliquely. Add salt, cooking wine, starch and a little egg white, and marinate evenly for about 10 minute.

2. Wash the sauerkraut, squeeze out the water by hand and cut into pieces; Chop ginger and garlic, and pickle wild pepper and millet pepper.

3. Heat oil in a hot pot, mince ginger and garlic, soak wild pepper, stir-fry diced millet pepper, stir-fry sauerkraut, and then pour enough boiling water to boil.

4. After the fish head and bones are boiled again, turn to low heat, add salt, sugar and pepper to taste, add 2 spoonfuls of pickled peppers and boil for about 15 minutes.

5. Put the marinated fish fillet into the soup, spread it out with chopsticks after a little solidification, wait for the fish fillet to cook until it changes color, add chicken essence to taste, then serve it out, pour a little hot oil and sprinkle with coriander.

Second, the squirrel mandarin fish

Raw materials: 200g of mandarin fish, 2g of cooking wine, pine nuts10g, a little pepper, tomato sauce10g, 500g of vegetable oil, 40g of wet starch, appropriate amount of salt, and vinegar15g.

Exercise:

1. Siniperca chuatsi scales, gills, fins, viscera, leather coat on the head, wash, chop off the head, spread out and pat flat.

2. Cut off the bones on the back of the fish with a knife (don't cut the belly of the fish), leaving a spine of about 1 rain at the tail.

3. After the Siniperca chuatsi is boned, the skin of the fish is unfolded downwards and cut into flower knives with an oblique knife. The depth of the knife is 4/5 of that of meat. Don't cut the skin of the fish, make a hole in the fish tail and pull the fish tail out of the knife edge.

4. Sprinkle salt, pepper, cooking wine and wet starch (a little) on the fish and spread it evenly.

5. Fire the wok, heat it, pour in the vegetable oil, heat the oil to 70%, dip the mandarin fish in a little starch, and fry it in the oil pan for a few minutes.

6. Dip the fish head in starch, fry it in an oil pan until golden brown, take it out, put the upward side of the flower knife in a fish dish, and put the fish head on.

7. Put the pine nuts in the oil pan, cook them, take them out and put them in a small bowl.

8. Leave a little oil in the wok, add a little broth, add salt, sugar, tomato sauce and vinegar to boil, thicken with wet starch, add a little hot oil, stir well, pour on the fish and sprinkle with pine nuts.

Third, sweet and sour hairtail.

Raw materials: fresh hairtail, shallots, ginger, star anise, soy sauce, vinegar, sugar, cooking wine, refined salt and starch.

Exercise:

1. Wash hairtail, cut into10cm sections, and marinate with salt for about10min.

2. Take a clean small bowl, pour in a proper amount of cooking wine, 1 spoon of light soy sauce and 1 spoon of white sugar, and stir well. According to your own preferences, pour in the right amount of vinegar and salt and mix well.

3. Dip the hairtail section in dry starch.

4. Add oil to the pot. When the oil is hot, put it in the hairtail section and fry it on low heat.