One: Steamed chub:

Main ingredient: chub(1000g)

Accessories: Fish bone(30g) Ham(30g) Mushroom(fresh)(15g) Yucca slices(30g) Cucumber(25g)

Seasoning: lard(board oil)(30g) Lard(refined)(30g) Ginger(10g) ) wine (75g) salt (10g) monosodium glutamate (3g) sugar (10g) sesame oil (25g) star anise (3g)

Methods:

1. Remove gills and guts from the chub and cut in half, scrape off the black coat inside the abdomen and wash and set aside;

2. Cooked ham, slices of water-raised yucca, and water-raised fish bones are cut into slices;

3. Mushrooms and cucumber are cut into slices;

4. remove the tendons of lard, cut into cubes;

5. put the cleaned chub into a big fish plate, spread the cubes of lard on the fish, ham slices, fish bone slices, mushroom slices, yucca slices, ginger slices, Chinese cooking ingredients, sugar, salt, monosodium glutamate are also sprinkled on the fish, add cooking wine, lard, sesame oil, broth (400 grams) into the cage over a high flame to steam;

6. Out of the cage to pick off the seasonings, ginger is not necessary, sprinkle cucumber slices, the original plate on the table.

Two: chub stew:

Main ingredient: chub (750 grams)

Accessories: fungus (hair) (50 grams)

Seasonings: green onion (30 grams) Ginger (20 grams) Garlic (20 grams) Salt (5 grams) Sugar (8 grams) Vinegar (8 grams) Wine (15 grams) Soy Sauce (10 grams) Pepper (3 grams) Flavoring Powder (3 grams) Starch (corn) Starch (corn) (4g) Vegetable oil (60g)

Practice:

1. clean up the chub, have a knife on both sides of the fish body curved crosses;

2. hairy fungus clean;

3. put the pot on the high flame, pour in vegetable oil, boil until fifty percent of the heat to the fish into the pot;

4. deep-fried to both sides of the light yellow, when the fish;

Three: Chub head in casserole:

Main Ingredients: Chub (400g)

Accessories: Pork (lean) (150g) Bamboo shoots (5g) Shiitake mushrooms (fresh) (3g) Pakchoy (300g) Vermicelli (80g)

Seasoning: Green pepper (10g) Green garlic (10g) Soy sauce (5g) Salt (15g) Pepper (3g)

Practice:

1. Clean up the chub head, wash, wipe dry, into the frying pan on both sides of the brown.

2. lean pork thinly sliced, cabbage cleaned and cut into rectangular pieces, mushrooms de-tipped and cleaned, together into the casserole, add water, soy sauce, salt, pepper, bamboo shoots, chili pepper, into the head of the fish together on the high heat, then simmering on low heat for 1 hour.

3. Add washed, soaked and softened vermicelli and cook for a while, until the vermicelli is soft when sprinkled with green garlic can be pot.

Four: chub in tomato sauce:

Main ingredient: chub (500 grams)

Seasoning: tomato sauce (100 grams) vinegar (5 grams) sugar (5 grams) starch (fava beans) (5 grams) salt (3 grams) vegetable oil (40 grams) wheat flour (20 grams)

practice:

1. wash the fish, with a knife in the fish body cut on the

1. clean the fish with a knife on the fish body cut "well" knife lines;

2. rubbed with refined salt, puffed with dry flour;

3. fish fried until golden brown, fishing out of the plate;

4. tomato sauce, vinegar, sugar in the pan, add water starch thickening, poured in the deep-fried fish that is complete.

Five: fresh chub with scallion oil:

Main ingredients: chub salt, cooking wine, soy sauce, chicken essence, green onion and ginger, pepper, ginger, green onion, dried chili pepper, coriander leaves, sesame oil

Practice:

1, chub gutted and washed in the fish gravel herringbone flower knife;

2, sit in a pot and light the fire into the water, open the pot and add salt, soy sauce, chicken essence, pepper, ginger, pepper, chicken, pepper, pepper, coriander leaves, oil

Practice:

1, chub gutted and cleaned in fish graved herringbone flower knife;

2, sit in the pot and light the fire into the water, add salt, soy sauce, chicken essence

2, sit in a pot of water, add salt, soy sauce, chicken essence, cooking wine, pepper, ginger, scallion and cook for a while, into the chub with a small fire to cook for 10-15 minutes, take out of the plate sprinkled with salt, scallion, ginger and chili pepper;

3, sit in a pot of fire into the oil, the oil temperature of 8 into the heat, into the scallion, ginger, frying out of the flavor, pick up onion and ginger, the oil poured into the fish, sprinkle with cilantro leaves can be eaten.

Tips: When cooking chub, pay attention to the fire, should not fire.

Six: frozen tofu stew chub:

Main ingredients: frozen tofu, chub chub head dried bamboo shoots, Job's tears, scallions, ginger salt, sugar, pepper, cooking wine

Practice:

1, will be frozen tofu cut into pieces, scallions cut into segments, ginger slices, fish head cleaned, the pot put a little oil, the next scallion ginger sautéed aroma into the fish head to fry into the two sides of the golden brown, cooking a little cooking wine, into the dried bamboo shoots and Job's tears;

2, the pot add the right amount of boiling water, put the tofu, stew over high heat for 20-30 minutes, add salt, pepper, sugar seasoning, out of the pot sprinkle with chopped green onions can be.

Seven: braised chub:

Main ingredient: 500 grams of chub, cut into pieces. Add a spoonful of rice wine, add monosodium glutamate, salt to taste, ginger marinated for 20 minutes.

Practice:

Marinated chub chunks dipped in egg white or groundnut flour, in the pot of oil 5-7 two, burned to seventy percent of the heat chub chub chunks into the pot, fried until golden square can be removed from the pot and set aside. Then use minced ginger, garlic oil burst pot, you can also add a tomato (diced), monosodium glutamate (MSG), salt to the right amount, until the taste out, add the fried fish pieces. Sprinkle some chili powder when starting the pot.

Eight: dried scallop fish brain soup:

Main ingredient: white chub (500 grams)