Raw materials: clean fish 150g, auricularia auricula 15g, yam 30g, refined oil 300g, egg 1 piece, onion, ginger slices and fresh soup.

Seasoning: soy sauce, yellow wine, sugar, monosodium glutamate, a little pepper, water starch.

Production method:

1. Slice the herring without fishbone, put it in a blender and grind it into mud, add eggs and water and stir well. Dice auricularia auricula and yam for later use.

2. Spoon the stirred minced herring into warm oil with a small spoon, fry until golden brown, and pick it up for later use.

3. Leave a little oil in the wok, add onion and ginger until fragrant, add fresh soup, soy sauce, yellow wine, sugar, monosodium glutamate and pepper to boil, and pour in fish gluten, black fungus and yam. Thicken with starch, drizzle with sesame oil and sprinkle with onion.

Yuzhi fish soup

Ingredients: Japanese yuzhi tofu 1 roll, 50g mung bean paste, 20g ham, a little refined oil, and a proper amount of fresh fish soup.

Seasoning: refined salt, monosodium glutamate, white sugar, a little yellow wine, and appropriate amount of water starch.

Production method:

1, fresh fish soup practice: fry the crucian carp on both sides, stew the soup and filter the bones for later use.

2. Cut the jade fat tofu into 0.5 cm thick slices and the ham into 1 cm square slices.

3. Pour boiling water into the pot, add appropriate amount of salt, and add jade fat tofu, ham slices and green watercress.

4. Pour the fresh fish soup into the wok, add the cooked raw materials, add refined salt, monosodium glutamate and sugar, add water and starch to thicken after boiling, and pour a little sesame oil.

Silverfish hibiscus

Braised fish gluten

Ingredients: 4 egg whites, 20g whitebait, 5g chopped square legs, 250g refined oil, milk and fresh soup.

Seasoning: refined salt, monosodium glutamate, water starch.

Production method:

1. Blanch the whitebait for later use. Pour a little milk into the egg white and mix well.

2. Heat the pan and add refined oil. Pour the stirred egg whites into cold oil and stir gently. When the oil temperature rises, the egg white can float.

3. Put fresh soup, salt, monosodium glutamate, whitebait, scrambled egg white, water starch thicken, put it in the pot and sprinkle chopped legs on it.

Shepherd's purse fillets

Ingredients: shepherd's purse 100g, net large yellow croaker 200g, vegetable oil, fresh soup.

Seasoning: salt, sugar, cooking wine, starch.

Production method:

1, shepherd's purse is washed and chopped for later use.

2. Cut the clean fish on the fish bones into fillets with a width of 3 cm, a length of 5 cm and a thickness of 0.3 cm, and size them in cooking wine and salt for later use.

3. Heat the pan and cool the oil. When the oil is heated to 40% heat, add the fish fillets. When the fillets are white and broken, remove and drain the oil.

4. Add chopped shepherd's purse to the remaining oil in the wok, stir-fry slightly, add fresh soup, add a little salt, monosodium glutamate and sugar, cook the fish fillets, thicken them with water starch, and sprinkle with sesame oil.

Chili oil fillets

1. Wash the fish and slice them, then soak them in hot water. Feed the fish fillets with salt, cooking wine, starch and egg white. Add more salt, the longer the better.

2. Wash the bean sprouts, blanch them in boiling water, remove them and put them at the bottom of the basin, and sprinkle a little salt according to personal taste;

3. Add three times as much oil as usual to the pot. When the oil is hot, add onion, ginger, garlic, pepper and red pepper and stir-fry over low heat. Heat the water after eating, add the fish fillets after boiling, and pour the cooked fish and all the soup into the pot with bean sprouts after 5 minutes;

4. Take another clean pot and pour a lot of oil (subject to flooding all the fish and bean sprouts in the pot). After the oil is hot, add some pepper and dried pepper, and simmer slowly with a small fire;

5. When the color of pepper changes quickly, turn off the fire immediately and pour the oil and pepper in the pot into the fish tank.

Here, the chef also reminded me that the key to cooking a delicious boiled fish depends on the quality of salt, pepper and pepper raw materials and the level of cooking red oil. Adding more salt is to adapt to the heavy taste of northerners; Pepper can promote appetite and increase the color of dishes; Oil is mainly used to improve the taste and also to make the fish look more delicious; In addition, the requirements of boiled fish for fish are also very important. Fish must be live fish, and osmanthus is the first choice, followed by perch, grass carp, snakehead, fathead and carp.

Onion fish

Raw materials: live grass carp 1 strip (weighing about 750g), salt 6g, soy sauce 25g, cooking wine 15g, monosodium glutamate 3g, pepper 2g, shredded ginger 15g, shredded onion 15g, onion ginger.

Production method:

1. After the grass carp is slaughtered, it is washed, dephosphorized, gill removed, washed, cut on both sides, put the fish in a pot, add onion, ginger and water for about 15 minutes, take it out when it is cooked, and put it in a fish dish.

2. Sprinkle salt, monosodium glutamate and pepper on the fish, add cooking wine, code onions and shredded ginger, and marinate with soy sauce.

3. Heat sesame oil in the pot and pour it on the fish.

Features: delicious and fresh, elegant, salty and slightly spicy.

Boiled fish with Chinese sauerkraut and Chili

1, grass carp or snakehead is generally better.

2, wash the fish, pay attention to wash away the black membrane in the abdominal cavity.

3. Cut off the shark's fin.

4. Cut the fish into sections.

5. Press the fish segment with one hand, and push the other hand close to the upper edge of the fishbone to feel the position of the fishbone and adjust the direction of the knife in time.

6. Remove the fishbone. Cut the fish head in half, and the sliced fish and the remaining fish bones can also be cooked together.

7. Put the sliced fish horizontally and cut it piece by piece with a knife along the direction from the fish tail to the fish head, each piece is about 5-7 mm thick. Pay attention here! Don't turn in the wrong direction, or the cooked fillets will break.

8. Take an egg, pour it with both hands and pour out the egg white for later use.

9. Cut the fish bones into sections, put them into a basin with the fish head, add salt and cooking wine and stir, then add egg white and stir well, and let stand for 20 minutes.

10, a pack of sauerkraut can be two packs, and you can put more if you like.

1 1. Cut the sauerkraut into sections.

12, heat oil in a pot, preferably large oil, pour in the cut sauerkraut and stir fry, then add water or broth to boil.

13, first put the fish head and bones, and simmer for 5-7 minutes.

14. Add other fish fillets and simmer for 2-3 minutes ~ If you don't like fish heads, you can skip them.

15, add salt, pepper, pepper powder, monosodium glutamate and other seasonings, and a pot of delicious shepherd's purse fish is ready.

Sweet-and-sour fish

Ingredients: carp

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

Production method:

1. Scale the fish, take out the internal organs, dig out the cheeks and wash them. Every 1.3cm or so, it should be straight (1.6cm deep) and then inclined (2cm deep), then lift the fish tail to open the knife edge, sprinkle 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 the peanut oil into a spoon, heat it to 70% maturity, put the portable fish tail into the oil, and the knife edge will open immediately. At this time, drag the fish away with a spatula to avoid sticking to the bottom of the pot, fry for 2 minutes, and then turn over and fry for 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 cooked to 6 degrees, add onion, ginger and minced garlic, cook with vinegar and soy sauce, add broth, white sugar and wet starch, boil into sweet and sour juice, take it out with a frying spoon, and quickly pour it on the fish.

Features: Jinan traditional flavor, crisp and sweet and sour.

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

bouillabaisse

Material: one fish; Shred ginger and onion in proper amount (according to different tastes); A little vegetable oil; Appropriate amount of soy sauce (depending on personal taste)

Production method:

1. Pour water into the pot first. The water is boiling, so you can put the fish on it and steam it. When the water boils, put the fish on a plate, put some shredded ginger under the fish and put onions on the fish. If the fish is big, you can cut a hole in the back of the fish with a knife to avoid the overcooked outer layer and the undercooked meat in the middle.

2. Steam the fish in the pot for about five minutes (depending on the size of the fish), usually 5~ 10 minutes.

3. After the fish is steamed, use chopsticks to pick up the ginger and onion segments on the fish and pour out all the water in the plate.

4. Pour the soy sauce on the steamed fish noodles. Boil the pot until it is red, pour in vegetable oil, and then add ginger and onion. As soon as the oil is hot, it is poured on the fish with ginger and onion.

fish in brown sauce

Material: 1 fresh carp (about 750g).

Ingredients: 50g lean pork, sliced onion, ginger and garlic * * *10g.

Seasoning: peanut oil 1000g (about 60g), soy sauce 30g, cooking wine 20g, monosodium glutamate 1g, clear soup 300g, water starch 25g, star anise 2, pepper oil 15g.

Production method:

1. Remove fish scales and gills, and take out internal organs. Make oblique knives on both sides of the fish every 2 cm (to the depth of the fishbone). Cut the pork into 1 cm square cubes.

2. Put peanut oil in the frying spoon. When the fire reaches 90% maturity, put a little soy sauce on the fish, fry it in hot oil until the fish turns red, and take it out.

3. Leave a little oil in the frying spoon, add onion, ginger, sliced garlic, diced diced meat and star anise to stir fry until fragrant, add soy sauce, cooking wine and clear soup, add fried fish, turn to low heat until the soup is one quarter, turn to high heat, add monosodium glutamate and water starch, pour pepper oil, and plate with a large spoon.