Raw materials: carp 800 grams, 15 grams of yucca slices, 15 grams of carrots, 5 grams of starch, 3 grams of salt, 25 grams of cooking wine, 10 grams of scallions, 10 grams of ginger, 10 grams of garlic, 5 grams of soy sauce, 25 grams of sugar, 10 grams of vinegar, 30 grams of vegetable oil.

Practice:

1. Remove the head and scales from the fish, pull out the internal organs, wash, split two knives, remove the thorns, and slice into razor blades.

2. Spoon into the boiling water 500 grams, the fish slices into the spoon scalded to break the raw fish out.

3. Spoon into the bottom of the oil, with onion, ginger, garlic frying pan, into the yucca slices, carrot slices, and then put the fish slices and salt, vinegar, sugar, cooking wine, soy sauce, 25 grams of bad soup, after the pot thickened with 10 grams of wet cornstarch, drizzle of oil out of the spoon that is complete.

2. peach kernel fish fillets

Raw materials: bass, walnuts, colored peppers, salt, cooking wine, egg, cornstarch, water starch, soy sauce, green onions, ginger and garlic.

Practice:

1. Wash and slice the sea bass, and scrub it well with the right amount of salt, a spoonful of cooking wine, the right amount of cornstarch, and half an egg. Marinate for about five minutes.

2. Walnuts smashed open, soak in boiling water for five minutes until the peach kernel full, fish out with a kitchen paper towel to absorb the water, the oil pan four or five hot, fry for about a minute or two, fish out the oil.

3. color pepper knife, onion, ginger and garlic cut grain, frying pan, hot pan cool oil. Fry fish fillets, seven mature on the sheng out.

4. bottom oil, burst incense onion, ginger and garlic, into the colored peppers, stir fry a few times, add 1 tablespoon of cooking wine, salt, chicken essence, three or four tablespoons of boiling water, 2 tablespoons of soy sauce. 2 tablespoons of water starch thickening a thin thickening, down into the fish fillets, evenly wrapped in the soup, and finally under the walnuts, stir fry out of the pan.