Ingredients: fresh fat fish head (also known as male fish and bighead fish) A special tip: the fish head must be fresh and should not be placed in the refrigerator for a long time. Finely chop pepper, ginger, monosodium glutamate (or chicken essence), edible oil, steamed fish and soy sauce, and light soy sauce.

Practice:

1, cut open the fish head, remove the gills, wash it, drain it and put it on a plate.

2. Spread the finely chopped peppers evenly on the surface of the fish head (depending on the taste).

3. Add ginger, salt (a small amount, because there is a lot of salt in chopped pepper), monosodium glutamate, steamed fish soy sauce, cooking oil and a small amount of water.

4. Put the fish dish in a cold steamer (avoid high pressure and hot pot), and steam for 8-10 minutes after high steam.

5, from the pot, pour a tablespoon of soy sauce, and garnish with small shallots.

I like spicy food, and there are many ways to fish.

The practice of mouthwatering fish

Ingredients: one silver carp, two tablespoons of starch, about half a dozen fried peanuts, two tablespoons of cooked white sesame seeds, a small piece of ginger, one garlic, five chives, two tablespoons of lobster sauce, three tablespoons of cooking wine, two tablespoons of soy sauce, one tablespoon of vinegar, one tablespoon of white sugar, one or two red pepper, two tablespoons of pepper oil, a proper amount of salt and monosodium glutamate, and one sesame oil.

Practice:

1, wash the fish into pieces, marinate with salt and cooking wine for a few minutes, add water and starch and mix well to taste, chop the fried peanuts into pieces, chop the lobster sauce, and mince the onion, garlic and ginger.

2. Heat the oil in the pot to 60% heat, pour in the lobster sauce, Jiang Mo and minced garlic and stir-fry until fragrant.

3. Add salt, monosodium glutamate, white sugar, soy sauce, vinegar, fried ginger, garlic, lobster sauce, red pepper, pepper oil, sesame oil and fried peanuts into a large bowl, and mix well to make a sauce.

4. Put the oil on the pot and burn it to 40% heat. Add the fish fillets and stir-fry until cooked.

5. Remove the drained oil and put it into a bowl.

6. Sprinkle with sauce, then sprinkle with cooked sesame seeds and chopped onions.

7. Mix well.

Practice of boiled fish

Raw materials: carp, pepper noodles, pepper, pepper noodles, pepper (cut into small pieces of about 2 cm), sugar, salt, monosodium glutamate, bean sprouts, salad oil (preferably peanut oil is not used), cooking wine knife (sharp knife), pot (iron pot) and basin (deep basin).

Practice:

1. Buy carp and cut it into fillets.

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

3. Boil a little water, add the fish fillets and cook them (80% is enough), and take them out immediately. Pot, no water.

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

Boiled fish eaten in restaurants often have a lot of bean sprouts under the fillets. Fish fillets are just spread on top of bean sprouts. If you eat it at home, bean sprouts can be avoided.

6. When the oil is just poured, be careful not to let the oil spill and burn yourself because of the high oil temperature, so the utensils for boiling fish must be bigger.

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. When pickling fish, don't put too much salt, it will be salty, and it will also destroy the delicacy of fish.

4, I think, pepper and pepper are fragrant, so it is better to fry them and then pour oil.