Introduction: Fish not only has many varieties, many cooking methods, and many nutrients, but do you all know what its cooking methods are? Let me introduce it to you below. How to prepare fish

How to prepare fish: Sichuan pepper fish fillet

Ingredients: fish body, appropriate amount of enoki mushrooms, dried pepper, Sichuan peppercorns, salt, light soy sauce, chicken essence, Starch, eggs, shredded ginger

Method:

1. Cut the fish body into thin slices, add salt, light soy sauce, chicken essence, starch and an egg, mix well, and marinate for 15 -30 minutes.

2. Blanch the enoki mushrooms until cooked, take them out and place them in a soup bowl.

3. Add clear soup, add salt, shredded ginger and chicken essence to taste. After the soup boils, add the marinated fish fillets. The nine-ripened soup is poured into a soup bowl with enoki mushrooms on it.

4. Add oil to the pan, add dry peppers when it is slightly hot, stir-fry a few times, then add Sichuan peppercorns, stir-fry a few times as well.

How to make fish: Scallion oil fish

Ingredients: One seabass, several slices of ginger, green onions, soy sauce, rice wine, vinegar, dark soy sauce, refined salt, MSG.

Method:

1. Before steaming, cut several knives parallel to the body of the seabass, not too deep, turn it over and cut it as well. Apply rice wine, salt and MSG evenly on the fish, and put it on the fish. Stuff the ginger into the opening of the body and let it lie flat on a plate and steam it in a pot. Don't put too much water in the pot, and it will take about 20-30 minutes.

2. The fish is almost cooked when its eyes protrude. At this time, take out the pot. There will be some juice on the plate. Pour out some of it, sprinkle onions, add appropriate amount of dark soy sauce and vinegar. Pour out the remaining water in the pot. Heat the oil on the fire until the oil steam comes out. Pour the oil evenly on the fish.

How to make fish: sweet and sour crispy fish

Ingredients: 1000 grams of fresh fish, 70 grams of vegetable oil, 45 ml of soy sauce, 20 ml of cooking wine, 50 ml of vinegar, pepper 2.5g, 6g salt, 2g MSG, 100g sugar, 10g chopped green onion, 5g ginger, 15g minced garlic, 15g starch.

Method:

1. Remove the scales and gills of the fish, wash the evisceration, beat into peony knives on both sides, and season with green onion, ginger (beat into pieces), salt, cooking wine, After the pepper is marinated, remove the onions and ginger and pat them well with water starch.

2. When the oil is 70% hot, fry the fish until cooked and take it out. When the oil is heated to 80%, re-fry the fish until crispy and serve on a plate.

3. Leave the bottom oil in the pot, add chopped green onion, ginger rice, minced garlic, soy sauce, salt, cooking wine, pepper, MSG, sugar, vinegar. When the juice boils, thicken it. Pour in the boiling oil and add the juice. Pour evenly over the fish and serve.