Main ingredient fresh carp 1 (about 750 grams).

The ingredients fat and lean pork 50 grams, onion, ginger and garlic slices *** 10 grams.

Seasoning peanut oil 1000 grams (about 60 grams), 30 grams of soy sauce, 20 grams of cooking wine, 1 gram of monosodium glutamate (MSG), 300 grams of broth, 25 grams of water starch, 2 star anise, 15 grams of pepper oil.

Cooking process:

1. Remove scales and gills from the fish, and gut the fish. Make diagonal cuts on both sides of the fish every 2 centimeters (depth to fish spine). Cut the pork into 1-cm-square cubes.

2. Put peanut oil in a frying spoon and cook it over a high flame until it is nine times mature, then smear a little soy sauce around the fish and deep-fry it in the hot oil until it turns red.

3. frying spoon in a little oil, into the onion, ginger and garlic slices, diced meat, star anise stir-frying, cooking soy sauce, cooking wine, broth, into the fried fish, moved to a small fire until the taste, the soup is left one-fourth, moved to a high flame, put monosodium glutamate, thickening with water starch, dripping pepper oil, big turn the spoon into a plate that is completed.

Flavor characteristics: red color, tender taste mellow.

Two, braised fish roll

Response

Mullet 150 grams.

Mushrooms (fresh) 30 grams of carrots 15 grams of asparagus 30 grams.

Vegetable oil 75 grams of soy sauce 25 grams of vinegar 15 grams of wine 15 grams of starch (corn) 20 grams of MSG 2 grams of onion 5 grams of sesame oil 2 grams of sugar 5 grams of ginger 5 grams.

Operation

1. every 50 grams of fish parallel slices into pieces;

2. each piece of fish slices on one end of the starch paste;

3. the other end of the three silk, from the three silk this end of the roll into a roll;

4. frying spoon on the fire put oil, burned to seventy percent of the heat, into the rolls of fish deep-fried to a golden brown fish, drained of oil;

5. spoon Stay in the bottom of the oil, chopped onion and ginger stir fry spoon, put seasoning, fish rolls, add soup, simmer for ten minutes;

6. water starch thickening, dripping sesame oil out of the spoon that is complete.

Nutritional value

Mullet - also known as horsefish, white-eyed pike, mullet. Mullet belongs to the mullet family of the order Mullet, there are more than 70 species of mullet in the world, and more than 20 species have been found along the coasts of our country. Mullet is a common marine fish with an extremely wide distribution.

Three, back to the fish cooking methods

(a) steamed back to the fish:

Main ingredient: back to the fish net meat, lotus leaves, rice flour

Accessories: ginger, scallion white, monosodium glutamate, shaoxing wine, lard, salt, soy sauce, red curd milk juice,

Practice: back to the fish cut into 3 cm square pieces, washed and drained. Rice flour and other ingredients stir-fried evenly, and fish pieces together with the package into the lotus leaf. Steam on the pot can be cooked.

(B) stewed back to the fish:

Main ingredient: net back to the fish meat

Applications: green onion, ginger, salt, monosodium glutamate, wine, chicken broth

Practice: the fish cut into squares, cleaned and boiled for a minute with boiled water, fished out and drained. Put chicken broth in the pot, add fish pieces, put green onions, ginger, salt, shaoxing wine, stew for 2 hours, add monosodium glutamate in a bowl.

Four, pickled fish cooking method

Carp 1 (about 1000 grams), aged pickled green pickles 250 grams. Accessories 1 egg white, 40 grams of mixed oil, 1250 grams of soup, 4 grams of refined salt, 3 grams of monosodium glutamate, 4 grams of pepper, 15 grams of cooking wine, 25 grams of pickled chili pepper end, 10 peppercorns, 3 grams of ginger, 7 grams of garlic cloves.

Method of production:

1, the carp scales, gills, disemboweled, gutted and washed, with a knife to take off the two fans of fish, the fish head split, money bone into blocks. Pickled green sauerkraut washed and cut into sections.

2, the frying pan on the fire, put a little oil is hot, into the pepper material, ginger, garlic cloves fried flavor, pour into the pickled green pickles stir-fried flavor, add soup to boil, under the fish head, fish bones, simmering over high heat. Skim off the soup surface foam, drop into the cooking wine to fishy. Then add fine salt, Hu Xiangtong noodles standby.

3, the fish oblique knife blade into the people 0.3 cm even knife fish slices, add fine salt, cooking wine, monosodium glutamate, egg white and mix well, so that the fish slices evenly coated with a layer of egg paste.

4, the pot of soup boiled flavor, the fish slices shake scattered into the pot. Heat the oil in a separate pan, stir-fry the pickled peppers to taste, then pour into the soup pot and cook for 1 to 2 minutes. When the fish slices broken raw to cooked, add monosodium glutamate, pour into the soup pot is complete.

Five, chopped pepper fish head cooking method

Raw materials:

Fat head of fish head 1 (2 pounds), Hunan special chopped pepper appropriate amount, 3 grams of monosodium glutamate (MSG), 10 grams of red oil, 10 grams of ginger, green onion 8 grams of carrot slices 15 grams

Practice:

1. will be the head of the fish washed, gill removal, remove the scales from the fish lips right in the middle of the split in two

2 . . Spread salt and monosodium glutamate evenly on the fish head, marinate for 5 minutes and then spread the chopped peppers on the fish head. Put 2-3 slices of ginger and sliced white radish on the bottom of the plate, put the fish head on top and rest a moderate amount of chopped ginger on the fish

3. Steam the fish head in a pot for 15 minutes, then sprinkle chopped green onion on the fish head after removing from the pot and pour cooked oil over it.

Every time you go to Xiaoguanyuan, your favorite food is always chopped pepper fish head, just about to go on vacation, spent some time on the Internet to search for its practice, go back to try. Last time in Hengjia Technology, Fan said in the steam also put some lard,

Six, boiled fish cooking method

Preparation before the production:

1.scaled to fins and tails of a grass carp, 2.5 pounds ----3.5 pounds (love to eat fish head can also be used in the fat head of the fish);

2.1 pounds of soybean sprouts (with boiled water copied to the eight mature to use);

3. p>3. a small bag of squash ("Fish Spring" brand can be);

4. two heads of garlic peeled and chopped off the root to be used (to be used with the surface of the knife patted twice);

5. a piece of peeled ginger slices (about 50mm square size);

6. peppercorns and dried chili peppers in moderation (in my experience can be used). 3. continue to two large pieces of fish meat into the right amount of fish fillets;

4. will be divided into three or four sections of fish steaks and fish head put together spare;

5. will be put in the fish fillets of an egg white, a little salt, dry starch and cooking wine, mix (preferably with the hands of a good mix);

Can be moved to the fire:

1. will be a small bowl of salad oil, all the peppercorns and chili peppers poured into a pot with a small fire Slow frying;

2. In the chili pepper color, with a spatula to fish out half of the oil and pepper chili, standby;

3. Turn on the fire, put a good shot of garlic cloves and ginger, after the aroma, the head of the fish fish into the pot;

4. Stir fry for two seconds, pouring about a small evening of cooking wine, half a spoonful of salt, add three or four bowls of boiling water;

5. Fish head soup boiled out of taste, the head of fish, the head of fish, the head of fish, the head of fish, the head of the head of fish, the head of the head of fish. Fish slices one by one flat into the water rolling soup;

6. Fish slices will be cooked very quickly, out of the pot before putting the appropriate amount of chicken essence, white pepper and pepper;

Finally you can pot:

1. Be sure to use a big enough pot (you can also consider using an electric hot pot), pots have been copied soybean sprouts and squash;

2. Fish slices of a series of soup stock into this pot;

2. Pour the fish into the pot;

3. Finally, the half bowl of fished out of the chili and oil poured on top

seven, salmon cooking method

Cooking time: 25 minutes

Ingredients: 200 grams of salmon, minced garlic, minced onion 1 tbsp, a few sliced mushrooms, 1 tbsp of butter, Nestlé Light Cream 4 tbsp, asparagus

Seasonings 1 tbsp Nestle Extreme Chicken Bouillon, 2 tbsp white wine, a pinch of Mrs. Pepper

How to prepare:

1. Marinate the salmon with Nestle Extreme Chicken Bouillon and Mrs. Pepper. Blanch the asparagus and set aside.

2. Take a pan, melt the butter and sauté the minced garlic, minced onion and sliced mushrooms.

3. Add the salmon, drizzle with white wine and fry over medium heat until golden brown.

4. Remove the salmon and arrange on a plate. Continue to add the Nestle light cream reduction sauce to the pan and cook until thickened and pour over the salmon.

Tips:

1. Salmon's flesh is delicate and rich in oils, so it can be eaten after a little cooking, but if it is cooked for too long, it will lose its tenderness.

2. When frying the fish, heat the pan first, then add the oil, and wait until the oil temperature reaches 180 degrees Celsius before frying the fish, so it is not easy to stain the pan.

Tips: 1. Frying the fish will have a greasy feeling, drizzled with Nestle light cream sauce, can dissolve the greasy feeling, the cream of the smooth with the salmon's delicate, can be called the best on earth.