Several ways to cook fish:

1. Raw materials for pickled fish: Sichuan pickled cabbage, live carp or grass carp Production:

1. Add live carp (grass carp) Wash, remove bones, and slice. Coat it with gravy, salt and oil. Drain off the remaining oil;

2. Cut the Sichuan pickled cabbage into small pieces, fry briefly, add a little chili pepper according to personal taste, and fill the soup. When the soup boils, add the fish fillets and cook until the soup turns milky white and has a strong aroma. (If feeding it to babies, be sure to add less chili pepper.) Nutritional secret: This fish dish is tender and delicious, easy to make, and is a very homely fish dish. Especially pregnant women can also eat it regularly to stimulate their appetite.

2. Fish head with chopped pepper (three versions of the method)

1. Ingredients: 1 fat fish head (2 pounds), appropriate amount of Hunan special chopped pepper, 3 grams of MSG, 10 grams of red oil, 10 grams of ginger, 8 grams of green onions, 15 grams of white radish slices

Method:

1. Wash the fish head, remove the gills and scales, remove the fish from the Split the lip in half

2. Evenly apply salt and MSG on the fish head, marinate for 5 minutes and then apply chopped pepper on the fish head. Place 2-3 slices of ginger and white radish on the bottom of the plate, place the fish head on top, and place an appropriate amount of shredded ginger on the fish

3. Steam for 15 minutes, then remove from the pan. Sprinkle chopped green onion on the fish head, pour cooked oil over it, then put it in the pot to steam for 2-3 minutes, and it's ready to serve.

2. First of all, you must choose a good silver carp head. I heard that a fish head called bighead carp is better. When buying, you can pick the eyes of the fish, and the ones that react will be fresher. Go back and split the fish head in half, sprinkle with salt and marinate quickly, about 20-30 minutes. Then pour a little rice wine, sprinkle with ginger powder (use fresh minced ginger if not available), pepper (must), a little sugar and chicken essence. Then pour Lee Kum Kee's steamed fish soy sauce (soy sauce). The third step is to prepare the oil pan. Add the chopped green onions and fresh chopped peppers to the pan and fry the oil until red. It must be full of fragrance at this time. Finally, pour the chopped pepper evenly on the fish head and cook it in the steamer over high heat for 30 minutes. It is not advisable to steam for a long time as the fish will become old.

3. I have also eaten minced pepper fish head made from other fish heads, but they are not as delicious as those made from Yapian fish head. The key is that Yapian fish is a sea fish, and the meat is relatively fresh and tender, without the soil of river fish. Fishy smell. The opium fish heads were weighed in the supermarket, and the waiter washed them and sprinkled them with a little salt. I didn’t worry about others washing them, so I washed them carefully when I got home, and then put a little salt and salt on the inside and outside of the fish heads. Don’t use too much chicken essence, salt and chicken essence, just the right amount. Put it on a plate, pour a little cooking wine, put ginger slices, mince two small red peppers and sprinkle them on the fish head, and spread a layer of "Hongfantian" (I used 1/3 bottle of red pepper) After steaming, pour hot salad oil on top and serve. The taste is extremely delicious. Give yourself a perfect score!

3. Braised hairtail with pickled cabbage Ingredients:

Adequate amount of hairtail fish, sauerkraut, shredded ginger, and shredded chili pepper Seasonings: salad oil, soy sauce, appropriate amount of sugar

Method:

1. Heat the oil, cut the hairtail into pieces and fry in the pan, then rinse away the oil with boiling water.

2. In a separate pan, sauté shredded ginger and chili pepper until fragrant, add soy sauce, sauerkraut, and hairtail fish, and cook over low heat until the flavor is absorbed. 4. Fish with onion oil. Ingredients: One piece of fresh bream, some chives, oil, salt, MSG, cooking wine, ginger and other seasonings. Set aside.

Preparation:

Put the bream into clean water after washing, add salt, cooking wine, ginger and other ingredients into the pot and cook together.

2. Take out the cooked bat fish and put it on a plate for later use. Chop the chives into mince and sprinkle with MSG and other seasonings on the fish.

3. Pour salad oil into the pot and heat it. Pour the hot oil on the bream and serve.

5. How to cook boiled fish [Essential]

Method 1

1. Buy carp and cut it into fillets.

2. Baste the fish fillets (salt, monosodium glutamate, onions, ginger, wine, pepper, or if you like, allspice or other flavors you prefer)

< p>3. Boil a little water, add fish fillets and blanch until cooked (80% is enough), take them out immediately. Fill the pot with no water.

4. Heat a lot of oil and add some dry red pepper and Sichuan peppercorns (depending on personal taste). When the color of the pepper in the oil pan turns slightly black, pour the oil on the fish. on top of the piece.

5. The boiled fish eaten in restaurants often has a lot of soybean sprouts placed under the fish fillets. The fish fillets are just a layer on top of the bean sprouts. If you eat it at home, you can skip the bean sprouts.

6. When the oil is first poured in, because the oil temperature is high, be careful not to let the oil splash out and burn yourself, so the utensil for holding boiled fish must be larger.

Method 2

Ingredients: bean sprouts, or your favorite vegetable seasoning: ginger (a large piece, loosened and sliced), garlic (one end, lightly patted, no need to cut) , appropriate amount of onion, watercress (or chopped pepper), Sichuan peppercorns, dried red pepper, chili powder, salt, monosodium glutamate, pepper, cooking wine, soy sauce, a little vinegar, cooking oil. Additional requirements: cornstarch, cooking wine, a little salt, one egg white

Method:

1. Kill the fish, wash it, chop off the head and tail, slice it into fillets, and chop the remaining fish steak into several pieces. Mix the fish fillets with a little salt, cooking wine, cornstarch and an egg white, and marinate for 15 minutes.

Put the head, tail and fish fillets on separate plates and marinate in the same way)

2. Boil a small pot of water, wash the bean sprouts, blanch them in boiling water, and put them into a large basin. , sprinkle a little salt according to personal taste,

set aside.

3. Add three times the usual amount of oil for cooking in a clean wok. After the oil is hot, add three tablespoons of watercress (or minced and stir-fried) and stir-fry until fragrant. Add ginger, garlic, green onions, and peppercorns. , chili powder and dried red pepper stir-fry over medium-low heat. After the taste is out, add the head, tail and fish fillets, 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 MSG (taste for saltiness). ). When the water boils, keep the fire high, add the fish fillets one by one, scatter them with chopsticks, and turn off the heat after 3 to 5 minutes. Pour the cooked fish and all the soup into the large basin that held the bean sprouts.

4. Take another clean pot and pour half a kilogram of oil (the specific amount of oil depends on the size of the prepared container. When pouring into a large basin, the fish and bean sprouts are completely submerged. You can check visually. one time). After the oil is hot, turn off the heat and let it dry for a while. Then add a lot of Sichuan peppercorns and dried chili peppers (depending on your personal preference for spicy food), and slowly stir-fry over low heat to bring out the aroma of the Sichuan peppercorns and chili peppers. Pay attention not to make the fire too high to avoid burning.

5. When the color of the pepper changes quickly, turn off the heat immediately, pour the oil and Sichuan peppercorns in the pot into a large basin containing the fish, and scald carefully!! Eat!!

< p>Note: 1. The amount of water used for cooking fish should not be too much. It is enough that the fish fillets are just submerged in water after being put in. After cooking and pouring into the basin, some fish fillets will be exposed.

2. Fry some Sichuan peppercorns and chili peppers before cooking the fish. During cooking, the red pigment in the chili peppers can be fully leached out, making the oil red and bright.

3. When marinating fish, do not add too much salt, as it will be salty and destroy the deliciousness of the fish. 4. I think Sichuan peppercorns and chili peppers are both fragrant, so it’s better to fry them and then pour oil on them.

6. Braised crucian carp with coriander:

Ingredients:

2 fresh crucian carp, a pinch of fresh coriander (a little more, otherwise it will be tasteless) 1, put Put some oil into the pan and heat it up.

2. Add the washed crucian carp and fry it, being careful not to stick to it.

3. After frying until the color turns white, add a little cooking wine, sugar, and some soy sauce (you can add the amount according to personal taste)

4. Put the washed coriander into the pot Medium, cover and smolder.

Little fire!

5. Check that the soup in the pot is almost dry, then you can start the pot and add a little MSG! Be sure to put more coriander in this dish, do not add water, just rely on the juice of cooking wine, soy sauce and vegetable oil, and cook it dry! It’s very fragrant, give it a try:)