The ingredients are as follows: 300g snakehead, carrot 1 root, half a red pepper, salt 1 teaspoon, half a onion, 2 slices of ginger, 2 cloves of garlic, soy sauce 1 tablespoon, oyster sauce 1 soup, 3 drops of sesame oil, 4 tablespoons of water starch and a proper amount of vegetable oil.
The specific methods are as follows: ginger and garlic are cut into powder, carrots are cut into rhombic pieces, onions are cut from the middle, obliquely cut into sections, and red peppers are seeded and cut into rhombic pieces; 1 tbsp of oyster sauce, 1 tbsp of soy sauce, 1 tbsp of water starch, 3 drops of sesame oil and a proper amount of salt, and mix well to make a juice. Slice the snakehead, add 1 teaspoon of salt, and knead by hand until the fish fillets become sticky. Add water starch in stages, adding1-each time. Finally, pour in 1 tbsp of oil, grab it and leave it for 10 minute, pour the oil in the pot and heat it, add the minced ginger and garlic, stir-fry it with low fire, add the fish fillets, carefully spread the fish fillets with chopsticks, stir-fry until most of the surface of the fish fillets turns white, push the fish fillets to the side of the pot, add carrots, red peppers and shallots to stir-fry for fragrance, and pour in the juice.
NO.2 roasted snakehead with garlic seeds
The ingredients are as follows: snakehead 1 strip, proper amount of oil, 2g of salt, 5g of sugar, 2g of pepper, 0/0g of braised soy sauce/kloc-0, 5g of white vinegar/kloc-0, and 0g of garlic seed/kloc-0.
The specific method is as follows: the steps of burning black fish with garlic seeds 1 1. One wild black fish is slaughtered, washed and cut into 2cm-wide sections, marinated with onion, ginger, pepper, white vinegar and salt for10min, with a little dry starch on the surface, and fried in a frying pan until both sides are golden, so much the better. You can only cook a dish in two pots. Put a little oil in the wok, add garlic and fry until the surface is yellow, add boiling water, add sugar, salt and pepper to taste, add a proper amount of braised soy sauce to color, and add a little white vinegar to remove the fishy smell. Add the fried fish pieces and stew for about 5 minutes!
NO.3 stewed black fish with tomato
The ingredients are as follows: snakehead 1 piece, 2 tablespoons tomato sauce, 2 tomatoes, Hericium erinaceus 1 piece, appropriate amount of starch, egg white 1 piece, appropriate amount of salad oil, salt 1 teaspoon, 3 pieces of crystal sugar, 5 pieces of ginger, 5 pieces of garlic and shallots/piece.
The specific methods are as follows: Hericium erinaceus is soaked, washed and stewed, sliced for later use, snakehead is washed after scale and viscera are removed, head and tail are cut off, the rest are sliced, the cut fish is put into a container and marinated with salt, shredded ginger, minced garlic and Shaoxing wine for a while, and the fish slices are mixed with starch and egg white, and when marinated, tomatoes are scalded in boiling water, peeled and cut into small pieces for later use; Cut ginger and garlic into powder, cut onion into chopped green onion for later use, heat a wok, pour in proper amount of oil, saute minced ginger and garlic until fragrant, add fish fillets and fry for a while, pour in a little oil when the wok is heated, add small pieces of tomato, stir-fry until paste, add tomato sauce and stir-fry until red, add stock and crystal sugar, boil, pour in fish fillets and Hericium erinaceus slices, stew for a while, and sprinkle with chopped green onion.
NO.4 fish with Chinese sauerkraut
The ingredients are as follows: snakehead 1 strip, pickled cabbage 1 packet, onion 1 root, 5 slices of ginger, 4 cloves of garlic, appropriate amount of salt, dried red pepper 1 piece, 20 pieces of pepper, green pepper 1 piece and white pepper/kloc/piece.
The specific methods are as follows: prepare the required raw materials, cut sauerkraut into pieces, remove the head of the fish, slice off the fish bones with an inclined knife, leave clean fish, rinse the fish with water, slice the fish from the tail with the knife edge facing the tail, slice into fillets, put 1 tablespoon of salt for washing, and rinse it with water into crystal clear fillets. Marinate the fish fillets with salt, white pepper, 1 egg white and 3 teaspoons of dry starch, mix them evenly by hand, marinate for 20 minutes, wash the fish heads and bones for later use, blanch the pickled cabbage, take out for later use, cut the dried red pepper into small pieces, cut the onion into big pieces, slice the ginger, slice the garlic, put oil in the pot, fry the shallot, ginger and garlic, and put in. Cook for 20 minutes on medium fire until the fish soup is white, add salt to taste, take out the fish head and pickled cabbage, etc., take it out and spread it on the bottom of the basin, boil the fish soup with high fire, put in the fish fillets little by little, take out the fish fillets 7 and 8 when they are ripe, put the fish soup on the top of the basin, put oil in the pan, add pepper and pepper to cool the oil, and simmer for a while, the pepper becomes shiny and dry, take it out and put it on the fish fillets, and sprinkle green pepper on the fish fillets.