Chop pepper fillets
raw material
400 grams of grass carp meat, 5 grams each of green onion, ginger, garlic and rice.
seasoning
Chop pepper, salt, monosodium glutamate, pepper, cooking wine, egg white, water starch, vegetable oil, Maggi umami juice.
How to make it
1 Cut the boneless carp meat into thin slices, add salt, monosodium glutamate, pepper, cooking wine, egg white and water starch, syrup and marinate until flavorful, boil in the pot, pour in the fish fillets over slow heat, put into a plate, sprinkle chopped pepper, green onion, ginger, garlic rice, and pour in a little Maggi umami sauce for use.
2 Heat oil in a pot and pour over the fillets of the fish.
Squirrel carp
raw material
1 carp about 1000 grams, green beans 15 grams, diced carrots 10 grams, diced spring onions 10 grams, ginger and garlic rice 5 grams each.
seasoning
Tomato paste, sugar, aged vinegar, salt, monosodium glutamate, cooking wine, water starch, dry starch, vegetable oil.
How to make it
1 Slaughter the carp, clean it up, chop off the head, and change the body of the fish to a pine knife under the fins of the fish bone.
2 Marinate the head and body of the fish with cooking wine, salt and MSG until it tastes, pat the dry starch and fry it in oil until golden brown.
3 Heat the bottom oil in a pot, add green beans, diced carrots, ginger, garlic rice, tomato sauce until the red oil is stir-fried, pour in aged vinegar and add soup to boil, add salt, monosodium glutamate, white sugar to adjust the flavor, pour thin potatoes with water starch on the fish, and finally sprinkle with diced spring onions.
Stone pot yellow chili diced
raw material
500 grams of diced yellow chili, 200 grams of green and red pepper, 250 grams of potato flour, 5 grams each of green onion, ginger, garlic and rice.
seasoning
Wild pepper, green spicy pepper, salt, monosodium glutamate, chicken essence, fresh peppercorns, rattan pepper oil, cooking wine, vegetable oil.
How to make it
1 Clean up the yellow chili dices, add salt, monosodium glutamate, cooking wine to marinate, cut the green and red beauty pepper into cubes, heat the potato flour in a stone pot over slow heat.
2 Heat oil in a pot, stir-fry wild pepper, fresh peppercorns, green onion, ginger, garlic and rice, stir-fry fragrant soup and boil, mix the flavor with salt, monosodium glutamate, chicken essence, green jie spicy and rattan pepper oil, simmer for about 5 minutes, remove impurities, then put in yellow chili diced slow heat and pour into the boiled stone pot. Heat oil in a pot, pour in green and red beauty pepper and clove, stir-fry fragrant, and pour into the stone pot.
Cooking tips
When preparing the broth, you can adjust the spiciness according to your taste.
Live fish soaked in oil
raw material
1 about 1000 grams of grass carp, 5 grams each of green onion, ginger, garlic and rice.
seasoning
Maggi umami juice, sugar, salt, monosodium glutamate, pepper, water starch, vegetable oil, cooking wine.
How to make it
1 Slaughter and clean the grass carp, change the knife diagonally, marinate it with salt, monosodium glutamate, cooking wine, boil the water in the pot, put the marinated grass carp into slow heat, take it out and put it on a plate for use.
2 Heat oil in a pot, stir-fry green onion, ginger, garlic and rice to fragrant, pour in Maggi umami juice, cooking wine, add soup with salt, monosodium glutamate, sugar, pepper to taste, and pour water starch on grass carp.
Stone pot pepper sweetfish fillet
raw material
400 grams of pure grass carp meat, 50 grams of fresh peppercorns, 50 grams of diced beauty pepper, 5 grams each of green onion, ginger, garlic and rice, 250 grams of potato flour.
seasoning
Salt, monosodium glutamate, chicken essence, rattan pepper oil, water starch, egg white, vegetable oil, cooking wine, pepper.
How to make it
1 Slice the clean grass carp into thin slices, add salt, monosodium glutamate, chicken essence, water starch, egg white and marinate, heat in a stone pot over slow heat and set aside.
2 Heat oil in a pot, pour green onion, ginger, garlic, rice and fresh peppercorns and stir-fry together, add soup to boil, season with salt, monosodium glutamate, chicken essence, rattan pepper oil, add marinated fish fillets, put a little fresh soup in the hot stone pot, add potato flour and then pour in the boiled fish fillets, and finally sprinkle with diced beauty pepper and pour hot oil to fragrant.
Cooking tips
The time when cooking the fillets should not be too long to prevent the fillets from getting old.
Live fish in the water
raw material
1 about 1000 grams of grass carp, 5 grams each of green onion, ginger, garlic and rice, 10 grams each of diced green and red peppers.
seasoning
Salt, monosodium glutamate, chicken essence, sugar, pepper, water starch, cooking wine, vegetable oil.
How to make it
1 Slaughter and clean the grass carp, change the knife obliquely, marinate with salt, monosodium glutamate, cooking wine, boil the water in the pot, put the marinated grass carp into slow heat, take it out and put it on a plate for use.
2 Heat oil in a pot, add green onion, ginger, garlic rice, green and red beauty pepper, stir-fry the fragrant soup and boil, mix the flavor with salt, monosodium glutamate, pepper and chicken essence, and pour it on the fish with water starch.
3 Heat oil in a pot and pour over the cooked fish.
Cooking tips
The fire should not be too big when the fish are cooked.
King pepper fillet
raw material
400 grams of pure grass carp meat, 25 grams each of green and red pepper, 5 grams each of green onion, ginger and rice, 20 grams of fresh peppercorns.
seasoning
Salt, monosodium glutamate, chicken essence, pepper, cooking wine, egg white, Maggi umami juice, water starch, vegetable oil.
How to make it
1 Thin slice the grass carp meat, add salt, monosodium glutamate, egg white, water starch, pepper, cooking wine and chicken essence and marinate together.
2 Bring water to a boil in a pot, add the marinated fish fillets over a slow heat, remove them and put them on a plate, pour in a little Maggi umami sauce.
3 Heat oil in a pot, stir-fry fresh peppercorns, diced green and red pepper, green onion, ginger and rice, and pour on the fish fillets.
Fish sticks with green onions
raw material
250g grass carp meat, 20g green onion.
seasoning
Salt, monosodium glutamate, chicken essence, soy sauce, bean paste, sugar, egg white, water starch, cooking wine, vegetable oil.
How to make it
1 Cut the grass carp into strips, add salt, soy sauce, monosodium glutamate, chicken essence, egg white, water starch and cooking wine and syrup and grasp well.
2 Heat oil in a pot, add marinated fish sticks, and fry until golden brown; Leave the bottom oil in the pot, add green onions, bean paste, stir-fry and add soup to boil, pour in fish sticks, mix with salt, monosodium glutamate, chicken essence, white sugar to taste and then harvest the juice.
Cooking tips
When grilling fish, you should not cook it for too long so as not to affect the taste of the fish.
Garlic roasted eel
raw material
750 g yellow eel, 20 g garlic cloves, 20 g round pickled pepper.
seasoning
Salt, monosodium glutamate, soy sauce, vegetable oil, water starch, cooking wine.
How to make it
1 Clean and cut the yellow eel, pat the garlic cloves and set aside.
2 Bring water to a boil in a pot, pour in yellow eel and rinse with water, heat oil in the pot, add round pepper and garlic cloves and stir-fry until fragrant, pour in the eel segments, cook in cooking wine, add soup to boil, season with salt, monosodium glutamate, soy sauce and slowly cook until the eel segment is soft and rotten, and then spoon it with water starch.
Cooking tips
The eel section should not be over-oiled with water to prevent the surface of the eel from breaking.
Sesame fish sticks
raw material
250g clean grass carp meat, 100g peeled white sesame seeds.
seasoning
Salt, monosodium glutamate, cooking wine, egg white, water starch, vegetable oil.
How to make it
1 Cut the grass carp meat into strips, add salt, monosodium glutamate, egg white, water starch and cooking wine, and dip in white sesame seeds one by one.
2 Heat oil in a pan, add fish sticks dipped in white sesame seeds and fry until golden brown, remove and serve.
Raw popping yellow eel
raw material
750 grams of yellow eel and 25 grams each of diced green and red peppers.
seasoning
Salt, monosodium glutamate, chicken essence, cooking wine, pepper paste, pickled ginger, vegetable oil, water starch.
How to make it
1 Clean up the eel, cut it into sections, rinse with water and set aside.
2 Heat oil in a pot, add pepper sauce, stir-fry ginger until fragrant, pour in eel segments, cook in cooking wine, stir-fry and add soup to boil, add salt, monosodium glutamate, chicken essence to taste, simmer for about 15 minutes, then add diced green and red pepper, thin with water starch and spoon and put on a plate.
Spicy fish sticks
raw material
250 grams of grass carp meat, 5 grams each of green onion, ginger, garlic and rice.
seasoning
Salt, monosodium glutamate, cooking wine, chicken essence, egg white, water starch, bean paste, sugar, vegetable oil, diced sea pepper.
How to make it
1 Cut the grass carp meat into strips, add salt, monosodium glutamate, cooking wine, egg white, water starch, syrup and grasp well, fry in oil until golden brown, remove and set aside.
2 Heat the oil in a pot, add bean paste, diced sea pepper, green onion, ginger, garlic and rice, stir-fry and add soup, season with salt, monosodium glutamate, chicken essence and sugar, pour in fish sticks and slowly harvest the juice.
Stick eel segment
raw material
750 g yellow eel, 100 g square bamboo shoots, 10 g Thai pepper.
seasoning
Salt, monosodium glutamate, chicken essence, cooking wine, Pixian bean paste, vegetable oil, water starch.
How to make it
1 Clean up the yellow eel, cut it into sections, rinse with water, cut the square bamboo shoots into sections, and set aside.
2 Heat oil in a pot, stir-fry in Pixian bean paste, pour in eel and square bamboo shoots, cook in cooking wine and stir-fry, then add soup to boil, season with salt, monosodium glutamate, chicken essence and simmer for about 10 minutes, then add Thai pepper, and put it on a plate with water starch.
Dry pot fish
raw material
500g of clean grass carp meat, 20g of green onion, 20g of shredded shallots, 10g each of ginger and garlic slices, 15g of Sichuan peppercorns, 20g of diced sea peppercorns.
seasoning
Salt, monosodium glutamate, cooking wine, egg white, starch, bean paste, sugar, white sesame seeds, sesame oil, oil consumption, chicken essence, vegetable oil.
How to make it
1 Slice the grass carp into a blade, add oil, salt, monosodium glutamate, chicken essence, cooking wine, egg white, starch, sizing and grasping well, heat oil in the pot, fry the marinated fish fillets one by one until golden brown, heat the oil in a dry pan, put in shredded shallots and set aside.
2 Heat the bottom oil in a pot, add peppercorns, diced sea peppercorns, bean paste, ginger and garlic slices and stir-fry until fragrant, pour in the fried fish fillets and stir-fry, then stir-fry the sugar, green onion, sesame oil and white sesame seeds evenly into the dry pot.
Spicy crispy eel
raw material
750 grams of yellow eel, 10 grams of diced sea pepper, 15 grams of Sichuan peppercorns, 5 grams of white sesame seeds, 5 grams each of green onion, ginger, garlic and rice.
seasoning
Salt, monosodium glutamate, chicken essence, sugar, cooking wine, starch, red oil, vegetable oil, sesame oil.
How to make it
1 Clean up the eel, remove the bones and cut into water, add salt, monosodium glutamate, chicken essence, cooking wine, starch, syrup and grasp well, and fry in oil until golden brown.
2 Leave the bottom oil in the pot and stir-fry Sichuan peppercorns, diced sea peppercorns, green onion, ginger, garlic and rice until fragrant, pour in the fried eel, add salt, monosodium glutamate, chicken essence, red oil and sesame oil to taste, stir-fry evenly and sprinkle with white sesame seeds out of the spoon.
Sweet and sour tile fish
raw material
500 grams of grass carp meat.
seasoning
Salt, monosodium glutamate, cooking wine, tomato paste, aged vinegar, egg white, sugar, water starch, vegetable oil.
How to make it
1 Slice the grass carp into thin slices, add salt, monosodium glutamate, cooking wine, egg white, water starch, syrup, grasp well, heat oil in a pot, fry the slices one by one, and fry until golden brown, take out and put them on a plate.
2 Heat the bottom oil in a pot, stir-fry in tomato sauce until fragrant, add soup, add aged vinegar, sugar, salt to taste, mix with water starch, and pour on the fried fish fillet.
Pickled pepper fish head
raw material
2 grass carp heads, 50g round pickled pepper, 5g each of green onion, ginger, garlic rice.
seasoning
Salt, monosodium glutamate, chicken essence, sugar, cooking wine, water starch, vegetable oil, bean paste.
How to make it
1 Clean and chop the grass carp head in half, chop the round pepper and set aside.
2 Heat oil in a pot, add bean paste, crushed round pepper, green onion, ginger, garlic and rice to stir-fry until fragrant, pour in fish heads, cook in cooking wine and soup, boil, mix with salt, monosodium glutamate, chicken essence, white sugar, mix the flavor, simmer for about 10 minutes, and collect the juice with water starch.
Mountain treasure back pot fish
raw material
400 grams of pure grass carp meat, 200 grams of black tiger palm mushrooms, 10 grams of shredded green onion, 10 grams of fresh red pepper.
seasoning
Salt, monosodium glutamate, sugar, sesame oil, bean paste, water starch, cooking wine and vegetable oil.
How to make it
1 Slice the grass carp into a blade, add salt, monosodium glutamate, cooking wine and water starch to grasp well, and put the black tiger palm mushroom slices into thin slices and set aside.
2 Heat oil in a pot, fry the marinated fish fillets one by one until golden brown, leave the bottom oil in the pot, add bean paste, black tiger palm mushroom slices and stir-fry until fragrant, pour in the fish fillets with sugar, monosodium glutamate, sesame oil seasoning, stir-fry evenly on a plate, sprinkle with fresh red pepper shreds and green onions.
Fried eel with leeks
raw material
350g eel fillet, 100g chives, 10g shredded red pepper.
seasoning
Salt, monosodium glutamate, chicken essence, pepper, cooking wine, water starch, vegetable oil.
How to make it
1 Cut the eel fillets into strips, add salt, monosodium glutamate, chicken essence, pepper, cooking wine and water starch and syrup.
2 Mix salt, monosodium glutamate, chicken essence and pepper with water starch to make the juice.
3 Heat oil in a pot, pour in the marinated eel and stir-fry, then pour in the chives and red pepper strips, quickly stir-fry, and finally cook the mixed sauce and take out the spoon.