Method 1 ≮ Raw materials ≯ Clean fresh herring150g, 20g of Meiji brand Chili sauce, a little of egg white, salt, onion, ginger juice, monosodium glutamate and dried starch. ≮ Practice ≯ 1, wash the herring, obliquely batch it into large slices with a knife, put it in a bowl, add egg white, refined salt, onion ginger juice, monosodium glutamate and dried starch, and mix and size. Refrigerate in the refrigerator for half an hour; 2. Boil water in the wok, pour in the fish fillets and scatter them. After a while, remove them and drain them, and put them into a basin. Serve with a small dish of Meiji Chili sauce, which can be eaten with it. ≮ Features ≯ White and fresh. High protein and no fat, most suitable for weight loss. Practice 2 ≮ Raw materials ≯ A bass or grass carp or silver carp can be used, preferably live fish, instead of carp, a catty of bean sprouts, a small bag of pickled mustard tuber and your favorite vegetables, such as cucumber, ginger (a large piece, sliced loosely), garlic (one end can be patted slightly, without cutting), appropriate amount of onion, and petals (petals). Grab the fillets with a little salt, cooking wine, cornmeal and an egg white and marinate for 15 minutes. Head, tail and fish chops are put on separate plates and marinated in the same way. 2. Boil a small pot of water, wash the bean sprouts, blanch them in boiling water, fish them into a large basin, add mustard tuber, cucumber strips, etc., and sprinkle a little salt according to personal taste for later use. 3. Add three times as much oil as usual in a clean wok. When the oil is hot, add three tablespoons of watercress (or chopped pepper) and saute until fragrant. Add ginger, garlic, onion, pepper granules, Chili powder and dried red pepper and stir-fry over low heat. Add the head, tail and fish chops, 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 monosodium glutamate (taste salty). When the water boils, keep the fire, put the fillets one by one, disperse them with chopsticks, and turn off the fire in 3~5 minutes. Pour the cooked fish and all the soup into the big pot with bean sprouts just now. 4. Take another clean pot and pour half a catty of oil (the specific amount of oil depends on the size of the prepared container. When pouring into a large basin, all the fish and bean sprouts will be submerged, so you can visually check). When the oil is hot, turn off the fire and let it dry first. Then add a lot of pepper and dried pepper (depending on the degree of personal spicy), and slowly stir-fry the fragrance of pepper and pepper with low fire. Pay attention to the fire is not too big, so as not to fry. 5. When the color of pepper changes quickly, turn off the fire immediately, and pour the oil in the pot and pepper pepper into the big pot of fish, and be careful! ! ≮ Note ≯ 1, the amount of water for cooking fish should not be too much, just put the fillets in and just be flooded. After cooking and pouring into the basin, some fish fillets will be exposed. 2. Stir-fry some pepper and pepper before cooking the fish. When cooking, you can fully leach the red pigment in the pepper to make the oil red and bright. 3. The taste of fish is marinated from the front, so you can't consider seasoning it again in the back as usual, and you should marinate it thoroughly. You can put a little chicken essence. 4, don't stir-fry pepper or something, because it is fried by oil, so don't use fire, otherwise it will all affect your appetite and be unhealthy. 5. After the fish is finished, you can pour the soup back into the pot, add tofu or vermicelli or konjac, etc., which is the boiled fish hot pot. Or simply put the cooked fish into the electric hot pot at the beginning, and after eating the fish, just fire directly.