1 steamed fish. If it is a slightly larger fish such as lotus fish or grass carp (the weight should be controlled at about1000g), the steaming time can be extended for another 2-3 minutes, but not too long. Don't forget the trick of "virtual steaming".

2. When steaming a slightly larger fish, you can put two chopsticks under the fish, so that the fish can leave the chassis above the head, and the fish will cook quickly after being fully heated. After cooking, quietly take back the chopsticks in the kitchen, and don't let the diners find out your tricks.

3. When steaming a slightly larger fish, you can also stand the fish up and steam it (like a fish swimming in water). At this time, you can use a 5 cm long onion to open the fish belly and make the fish stand steady. Two small ceramic bowls are buckled on both sides of the fish body to fix the fish body (no meat stuffing is put in the fish belly). At this time, you can also plane three knives on both sides of the fish, and put a piece of ginger in each slit. After the fish is steamed, take out the small bowl and serve it.

4. You can also put the prepared juice (soy sauce, vinegar and oil) to be poured on the fish in a small bowl and steam it with the fish. After the fish is out of the pot, take this seasoning out of the pot and pour it on the fish. Compared with the original juice, this juice is less astringent, and the taste of fish is warmer and softer, which is suitable for the taste of the elderly and people who like light.

Practice of boiled fish

1. Buy carp and cut it into fillets.

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

3. Boil a little water, add the fish fillets and cook them (until they are 8 ripe), then take them out immediately. Pot, there is no water.

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

Boiled fish eaten in restaurants usually have many bean sprouts under the fillets. Fish fillets are just spread on the bean sprouts. If you eat it at home, bean sprouts can be avoided.

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

The practice of braising fish in soy sauce

The raw materials used in braised fish must be cleaned first. Needless to say, all onions and ginger should be ready. After the fish is cleaned, find a plate with a little depth, put the fish in it, then put the soy sauce and a little more for the fish to taste. Don't forget the cooking wine. This kind of meat will smell a little fishy or something. After a while, you can start adding oil to the pot. The oil should be heated, because it needs to be fried, so the oil should not be too little. Sprinkle a little salt evenly in the pot, so that the fish will not peel easily after frying in the pot. When the oil temperature is enough, you can fry fish carefully, not soy sauce. Pay attention to the head and tail. After a while, you can almost turn it over carefully to see if the fish skin is falling off better. You can start pouring soy sauce on both sides, just pour soy sauce on the fish, then put the chopped onions in (on the fish, the fragrance will let him penetrate) (if it is grilled crucian carp with onion, it needs a lot of onions), and then there will be sugar. Remember to put it evenly on the fish, add some water and cover it. After a while, you can taste the sugar juice and make some adjustments. Cover it again and suffocate. The sugar juice is almost a little thick. Turn off the fire and put some monosodium glutamate chicken essence or something, and then you can cook.

The practice of snow fish

The first method: peel the snow fish and cut it into small pieces, and mix it with salt, white pepper and lemon. Brush the fish pieces with butter, put them in the oven, bake at 180 degrees Celsius 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, large pieces of silver snow fish, washed for later use. 2. Peel and pierce the fish pieces, and then cut them 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 five-spice powder. Stir well, leave 5- 10 minutes for the fish to fully taste, and then fry. I usually fry with olive oil, and the color is beautiful. The fried fish is burnt outside and tender inside, and melts in the mouth. You can also dip it in salt and pepper or other condiments you like.

The third method: 1, raw materials: Yinxue 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 is peeled and cut into small grains, and snow fish is cut into small grains, green peppers and red peppers. 2. Heat the oil in the pot, add the onion and ginger slices and stir-fry until fragrant, then add the snow fish, yam, green pepper and seasoning, stir-fry until cooked, and thicken and serve; 4, characteristics: white color, light and refreshing, with the effect of nourishing the spleen and stomach, benefiting the lungs and kidney.

Sweet and Sour Fish practices

Ingredients: carp

Seasoning: vinegar, sugar, chopped green onion, Jiang Mo, soy sauce, refined salt, wet starch and broth.

Exercise:

1. Scale the fish, take out the internal organs, dig out the cheeks and wash them. The interval is about1.3cm, first straight (1.6cm deep), then inclined (2cm deep), then lift the fish tail to open the knife edge, sprinkle refined salt into the knife edge for a little pickling, and then evenly coat a layer of wet starch paste on the knife edge of the fish.

2. Pour peanut oil into a spoon, burn it on a big fire until it is 70% mature, and put the portable fish tail into the oil, and the knife edge will open immediately. At this time, drag the fish with a spatula to avoid sticking to the bottom of the pot, fry for 2 minutes, then turn over and fry for another 2 minutes. Then put the fish flat, press the fish head into the oil with a shovel and fry for 2 minutes. Fry for about 8 minutes. When all the fish turn golden, take them out and put them on a plate.

3. Peanut oil is left in the frying spoon. When it is cooked to six degrees, add onion, ginger and minced garlic, cook with vinegar and soy sauce, add broth, white sugar and wet starch, boil it into sweet and sour juice, take it out with a frying spoon and pour it on the fish quickly.

Tip: When frying fish, you need to know the oil temperature. If it's cold, it won't be colored. If it is overheated, the coke in the coke will not be cooked. The practice of not lifting the fish tail

The practice of fish with scallion oil

Raw materials: live grass carp 1 strip (weighing about 750g), salt 6g, soy sauce 20g, cooking wine1.5g, monosodium glutamate 3g, pepper 2g, shredded ginger1.5g, shredded onion1.5g, and chopped onion.

The production process is 1. After the grass carp is slaughtered, it is necessary to clean the fish box, remove phosphorus, remove gills and wash the fish. Put the fish in the pot, add the onion, and boil the ginger and water for about 15 minutes. When cooked, take it out and put it in a fish dish. 2. Sprinkle salt, monosodium glutamate and pepper on the fish, add cooking wine, shredded onion and shredded ginger, and marinate with soy sauce. 3. Heat sesame oil in the pot and pour it on the fish.

The method of spicy fish

Carp, pepper, pepper, pepper (cut into small pieces of about 2 cm), sugar, salt, monosodium glutamate, bean sprouts, salad oil (preferably not peanut oil) and cooking wine.

1, wash the fish, pay attention to the black film on the inner wall of the fish belly, 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 a proper amount of salt, pepper noodles and pepper noodles to the cut fish fillet and mix well. In order to freshen up, a little sugar and essence were added.

Fine, add a little cooking wine (preferably yellow wine) and 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. When the oil is 90% hot, put the salted fish head in first, 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 put 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 peppers are fried to 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.