Practice 1: boiled fish
The ingredients are as follows: 65438 strips of bighead carp +0, 2 tomatoes, tomato sauce 1 tablespoon, ginger 1 slice, onion 1 teaspoon, pepper 1 teaspoon, 2 teaspoons of salt, cooking wine 1 teaspoon, and sugar.
The specific method is as follows: take out the fish, slice it, and cut the fish head and bones into small pieces. Cut a knife on the tomato, soak it in boiling water, peel it directly, then cut it into small pieces, add ginger, onion, cooking wine, salt and pepper to the fish, add some salad oil to the pot, then add some lard, add ginger rice to the tomato sauce, stir-fry the millet pepper until the oil in the pot turns red, then stir-fry the tomato until it melts, and add water until the water boils.
Practice 2: Braised bighead carp with pickled peppers
The ingredients are as follows: 1 bighead carp, 20 pickled peppers, 3 shallots, 2 teaspoons of salt, 1 teaspoon of chicken essence, 3 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 5 cloves of garlic, 1 slice of ginger, 1 tablespoon of aged vinegar, 60.
The specific method is as follows: after washing bighead carp, take it out, cut it into thin slices, chop the fish skull into small pieces, add salt and cooking wine to the fish skull, and marinate for a while. Put the fish in the pot, add a little salt, add 1 egg white, add 1 teaspoon pepper, add 1 tablespoon starch, and then grab well for later use! Then add oil to the pan and heat it, fry the fish head and bones until both sides are brown, then add boiling water and cook for 5 minutes, then cook the soup until it is milky white, then remove the fish bones and put them at the bottom of the plate, and take out the fish soup for later use. Then add a little more oil than usual, then add Jiang Mo, minced garlic and pickled peppers, stir-fry until spicy, then pour in fish soup and boil instantly. Add 3 tablespoons of soy sauce, add 1 tbsp of oyster sauce, add fish fillets, and cook for 30 seconds on high heat. Put the pan into a plate with fish bones and sprinkle with onions!
Practice 3: Braised fish
The ingredients are as follows: 65438 bighead carp, 2 tablespoons of soy sauce, salt 1 tsp, shallot 1 tsp, soy sauce 1 tsp, oyster sauce 1 tsp, a little dried pepper, 5 heads of garlic, 50g of flour, 2 tablespoons of cooking wine.
The specific method is as follows: after washing bighead carp, chop off the fish head and keep it as chopped pepper fish head. Then chop the fish into small pieces, put them in a pot, add 1 teaspoon of salt, 1 tablespoon of pepper, 2 tablespoons of cooking wine and 50g of flour, grab them evenly by hand, add oil and heat them, and fry the fish pieces until the surface is brown. Then heat the oil in the pan, add minced garlic and stir-fry until fragrant, then add 2 tablespoons of soy sauce, add 1 tablespoon of soy sauce, add 1 tablespoon of oyster sauce, stir fry, add 2 bowls of clear water, bring to a boil, add fried fish pieces, simmer on low heat until the fish pieces are soft, stir fry evenly, and sprinkle with chopped green onion!