Raw materials: 1 live grass carp (weighing about 750 grams), 6 grams of salt, 25 grams of soy sauce, 15 grams of cooking wine, 3 grams of monosodium glutamate (MSG), 2 grams of pepper, 15 grams of ginger, 15 grams of green onion, 15 grams of green onion, 15 grams of green onion, onion segments, ginger pieces of the right amount of sesame oil 50 grams

Preparation process 1, the grass carp slaughtered after the net chamber, phosphorus, gills, wash, graved both sides of the word knife, the Fish into the pot with scallions, ginger and water to cook for about 15 minutes, until cooked, fish plate. 2: Sprinkle fish with salt, monosodium glutamate and pepper, add wine, shredded green onion and ginger, and marinate in soy sauce. 3, pot of sesame oil hot, pour on the fish can be.

Shawo fish head

Features: fresh and tender, aftertaste. It is a wonderful tonic, especially suitable for fall and winter.

Main ingredient: fish head, which is made of about 2 pounds of fathead fish

Practice: cooked in the 200 ℃ high-temperature Tsavo in the middle of the fire bureau, there are green and red chili peppers embellishments, but also the strong aroma of the special seasoning.

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Fish Head Casserole in Tsavo Pepper Sauce

Information: One big fish head (about 1000 grams)

Materials: head, garlic 4, green and red peppers each 1, ginger 20 grams (patted and crushed), 20 grams of white onion, coriander 1

Seasoning: Chicken Powder 8 grams, oyster sauce 20 grams, fresh dew 1 tree

Seasonings: Chicken Powder 8 grams, oyster sauce 20 grams, fresh dew 1 tree

Special seasoning. Oyster sauce 20 grams, 20 grams of fresh dew, 40 grams of black pepper sauce, 10 grams of peanut butter, 10 grams of cornstarch, 3 grams of sesame oil, 3 grams of pepper, 20 grams of wine, 8 grams of refined salt, 2 grams of sugar.

Method:

1) first big fish head rinse, open the side, coated with a little salt, Knorr Chicken Powder, smeared with a little eagle cornstarch.

2) will be sand nest burn enough hot, will be a good potting sauce sauce spare

3) put the head of the ingredients to add a little oil, put the fish head fried, and then into the potting sauce burst until cooked, the side of the burst into a little oil, and then put coriander with a cover to save the wine can be.

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Pot of Fish Heads in Cloud Casserole

Information : 1 fish head

1 piece of vermicelli

3 slices of ginger

1 piece of garlic

1 egg

2 mushrooms

6-8 bean curds <

1/2 Broccoli

Seasoning : 1 tablespoon of bean paste

Salt and soy sauce

How to make it : (1) Soften the noodles and mushrooms and cut them into small slices.

(2) Cut the fish head into two, marinate with a little soy sauce, wine and pepper, then dredge with egg and cornstarch, and deep fry until golden brown

.

(3) Boil the broccoli, then cook the bean curd and vermicelli in the stock for about a minute.

(4) Return the fish head to the wok and add three tablespoons of water and seasonings and simmer for one minute.

(5) Put the broccoli, vermicelli and bean curd into the bottom of the casserole, then add the fish head and simmer on medium heat for two to three minutes.

Remarks : (1) If you think the fish head is too greasy, you can reduce the amount of oil used, and fry it in half frying method until golden brown, but the color will be a little uneven.

Fish sauce

It is a special flavor created by Sichuan chefs, which gives off a strong fish aroma despite the fact that there is no fish in the dish at all

The specific method is as follows: Prepare the seasonings in advance, namely, 15 grams of soy sauce, 10 grams of rice vinegar, 10 grams of cooking wine, 20 grams of sugar, 10 grams of minced green onion and ginger, two cloves of garlic sliced into small slices, 10 grams of monosodium glutamate (MSG), 10 grams of wet cornstarch, 10 grams of pickled chili peppers (this is one of the most important ingredients in the fish aroma), and 10 grams of soy sauce. grams (this is the most important flavor of fish flavor in a seasoning, indispensable, such as really do not have, can also be used instead of red pepper paste), and then in a bowl and together, that is, the original fish sauce. Before cooking, the raw materials should be slipped through the oil and fished out, leaving some oil in the pot, first fried dried chili pepper, then pour into the fish sauce, slightly fried see thick, immediately put into the slippery good vegetables, upside down stir-fry evenly, dripping some of the oil out of the pot can be.

The Guangdong East "miscellaneous fish pot" (any kind of fish can be, preferably small strips of sea fish) practices:

Raw materials: miscellaneous fish, fat pork, shredded ginger, soybean paste (Puning soybean paste is the best), green onion.

Production: casserole on the stove, open fire, cut into strips of fat pork, laid in the bottom of the casserole, sprinkled with shredded ginger, popped on a minute or two, and then put into the washed and drained fish, pouring into the soybean paste, add a little water as appropriate, with a medium fire to cook for ten minutes, uncovered the lid of the casserole, put into the green onion, cover, two minutes after the fire, a sizzling colorful and fragrant, full of the "mixed fish casserole! "can be on the table. (If you are not afraid of spicy, you can add some red chili pepper.)