1 grass carp (about 1000-1250 grams), 250 grams of soybean sprouts, dried chili pepper knots, peppercorns, garlic slices, ginger slices, 10 grams of cooking wine, 500 grams of fresh broth, 3 grams of monosodium glutamate (MSG), and 2 grams of chicken essence.

Gutted, gillnetted, scaled and cleaned fish. Split the head of the fish, cut off two slices of fish with a knife, cut the fish bone into slices, replace the fish bone with a diagonal knife into thin slices, put it in a bowl, add salt, monosodium glutamate and cooking wine for half an hour, put the pot on a large fire, heat it up with a little oil, stir-fry bean sprouts briefly, put in the fresh broth, add the head of the fish, the fish bone, refined salt, chicken essence, cook until the broth boils. Fish out the bean sprouts with a slotted spoon and set aside in a large pot. Add egg white and bean flour to the fish fillets and scratch well. Put the fish fillets into the pot one by one, turn off the heat after about 1 minute, use a slotted spoon to quickly fish up the fish fillets into the pot, cover with bean sprouts and put them into another pot. Pour in salad oil, heat to 40-50%, add chili, pepper, garlic and ginger and stir fry. Then take the pan and pour it into the pan with fish fillets.

Tomato loin

Ingredients:

2 tomatoes (medium size), 100g fish fillets, 1 box of tofu, 2 tablespoons (30ml) of tomato sauce, 3 slices of ginger, garlic (cut into 10g), green onion to taste, 2 teaspoons (10ml) of cooking wine, 1 teaspoon (5ml) of cornstarch, a pinch of pepper, and a good pinch of salt and oil.

Blanch tomatoes in boiling water in advance, peel and cut into pieces. Marinate with fish fillet cooking wine, cornstarch and a little pepper and salt. Heat a wok, add about 2 tablespoons (30ml) of oil, add ginger and garlic, sauté the tomatoes, stir fry the tomato paste, add the boiling water, slice the tofu, bring to a boil, add the fish fillets and brown. Season with salt.

You can use grass carp, Anhui fish, black fish and so on. The number of fish fillets can be increased or decreased according to your preference. It is best to use tomato sauce instead of ketchup. Ketchup is pure tomato sauce with rich flavor and is usually used for cooking, while tomato sauce is ketchup with added sugar, starch, etc. and is usually used at mealtimes.

Fish Fillets in Vinegar

Ingredients:

Fish fillets, green onion, ginger, cooking wine, vinegar, oil, salt, cornstarch

Clean, de-bone, remove the skin, and slice the fish (usually carp or herring). Or you can just buy some fish fillets. Add a pinch of salt, cooking wine, cornstarch, green onion and ginger flowers to the fish fillets, mix well with your hands and marinate. Heat a frying pan, pour in a moderate amount of oil, then pour the processed fish fillets and stir-fry. When the fish fillets turn white, add a small amount of vinegar (white vinegar or black vinegar), add half a bowl of water and continue to stir-fry. During this time, add salt as appropriate. The soup is basically dry and the fish is tender but not falling apart.

Spicy Fish Fillets

Main Ingredients:

Grass carp 400g

Pepper powder 15gSalt 12gRed pepper 20gPepper 10gScallion 20gStarch 10gGarlic 10gMaterials Wine 30gMargarine 80g.

Grass carp slaughtered and washed, the fish cut into pieces of 6cm long and 0.3cm thick with a knife, and then add salt, dry chili powder, cooking wine, wet starch mix, marinate to taste. Remove the red pepper, cut into 1 cm long slices; remove the garlic, chopped; green onion clean, cut into 2 cm long slices. Put vegetable oil on the fire, fry the fish slices until 60% hot, when hard and crispy, fish out and put on a plate. Put 50g of vegetable oil in the pot, and when it is 50 percent hot, add pepper, red pepper, garlic and scallion and stir-fry, pour it over the fish fillets.

Cold Fish Fillets

Main Ingredients:

1000g of grass carp

Auxiliary Ingredients:

100g of carrots, 30g of egg white.

Coriander 10g vegetable oil 15g ginger 5g pepper 5g salt 4g starch 5g sugar 3g monosodium glutamate 2g.

Cao fish clean, remove the bones, fish meat slices, put into a bowl, pour egg white, starch, a little water, scratch well. Put into a pot of boiling water, boil and float, then fish out and let cool. Wash the carrots and cut into julienne strips. Wash the parsley and cut into pieces. Pour oil into a pot, heat until 60% hot, stir fry the peppercorns, fish out the peppercorns to make peppercorn oil. Mix the shredded carrot, ginger, ginger and pepper oil.

Mixed Fish Fillets

Main Ingredients:

300g Grass Carp

Auxiliary Ingredients:

Carrots 100g Cilantro 10g Egg Whites 30g

Ginger Starch (peas) 5g Salt 10g Cooking Wine 10g Fragrant Oil 10g MSG 3g Moderate.

Add a little water to melt the starch; egg white into a paste; grass carp section washed, remove bone spines, sliced, put into a small bowl, add egg white starch paste, scrape well. Peel and wash fresh ginger, cut into thin julienne; remove root of cilantro, wash and cut into small pieces. To use, take a pot, add water and boil over high heat. Put the battered fish fillets into the pot of boiling water, break them up, fish them out and let them cool. Wash the carrots, cut them into thin julienne strips, blanch them in the water, fish them out, drain them and let them cool. Place the fish fillets on a clean plate, top with the shredded carrots, sprinkle with cilantro and ginger, add cooking wine, pepper oil, refined salt and monosodium glutamate, and mix well.

Jian Fish Fillets

Main Ingredients:

750g carp

Auxiliary Ingredients:

50g chicken 50g yam 250g pork (fat) 50g bean paste 25g egg 30g wheat flour 65g egg white 50g breadcrumbs 50g pork (fat and lean) 100g

70g vegetable oil cooking wine 30g green onion 10g vinegar 20g ginger 5g sugar 30g garlic 5g salt 5g soy sauce 15g cilantro 10g each.

Cut the head and tail of the fish (to be used), de-boned and de-skinned, cut into hinged slices (the first knife is continuous, the second knife is broken), washed with water to control water purification. Drain the water and marinate the fish with salt, cooking wine and soy sauce. Mince the fat and lean meat, add the whole egg, sprinkle with a little salt and minced ginger and mix well. Add the minced meat to the hinged fish fillets by spoonfuls, then mix well with the egg white and flour to make an egg white paste. Remove burrs. Steam the head and tail of the fish. Steam the long yams, peel and mash. Mix 50 grams of fried white flour with the pounded yam, knead well and divide into 12 parts. Divide the mashed beans into 12 portions. Pack the pounded yam into balls and press into yam cakes with breadcrumbs stuck to the bottom. Puree the chicken and fat. Mix the mashed chicken and fat with the egg white. It 1 cm thick. Garnish with coriander leaves and steam in a cage for 6 ~ 8 minutes. Heat it up to 70% hot. Place the yam cakes in a colander and fry until golden brown. Then fry the flowers on the cake and take it out. Pan fry the fish fillets and place them in the center of the plate. Arrange them in the shape of a fish on top and at the end and place the yam cakes around them. Heat them slightly and add the onions.

Puffy fish fillets

1 grass carp, about 500g.

20g each of cilantro, red pepper, ginger and green onion, 10g of fragrant red oil, and Qinhuang secret spices.

Red oil:

Qinhuang, 15g of ginger each. Secret spices 5 grams, 45 grams of dried red chili, add pure water and cook on low heat for 1 hour.

Secret spices:

30 grams each of cinnamon, star anise, cardamom, cinnamon leaves, grass berries, and sannas, cooked in pure water for 1 hour.

Grass carp scaled, gutted, washed and set aside, boned, cut into large pieces, marinated fish slices with Qinhuang s secret spices for 4 hours, marinated fish slices into boiling water to cook, fish out, burned incense red oil to 70% hot, drizzled on blanched fish slices, sprinkled with parsley.

Don't blanch the Tang fish for too long, just cooked, the proportion of secret spices must be accurate.

Braised fish fillets

Main ingredients:

250 grams of guppy

Supplementary materials:

50 grams of asparagus egg whites 25 grams of starch (fava beans) 13 grams of potherb mustard 25 grams

10 grams of yellow wine, 30 grams of lard (refined), 30 grams of salt, 1 gram of monosodium glutamate.

Cut the guppy into 4-cm-long slices, then into 2-cm-wide, 0.1-cm-thick slices. Put the fillets in a bowl, add refined salt, egg white and MSG, and glaze with 10g of wet starch (5g starch and water). Cut the purple kale (pickled potherb mustard) into slices. Place cooked lard in a skillet and heat until 40% hot, add the fillets to the pan and break up.