material:
1 sea bass, green onion and ginger, soy sauce, rice wine, vinegar, dark soy sauce, salt, monosodium glutamate, cooking oil
method:
1: Wash and treat the sea bass; peel and slice the ginger; cut the green onion into fine strips; set aside.
2, in the sea bass parallel into a few knives, not too deep, turn over also cut the rice wine, salt, MSG evenly smeared on the fish, in the fish body opening into the ginger let lie flat on the plate and put the pot steaming, the water in the pot should not be too much, about 20-30 minutes.
3, when the fish eye is prominent, it is almost steamed. At this time, the pot will be some juice, pour some, sprinkle onion, add the right amount of soy sauce, vinegar to pour out the remaining water in the pot, heat the oil, oil and gas rise, pour the oil evenly on the fish.
Sweet and sour crispy fish
1000 grams of fresh fish, 70 grams of vegetable oil, 45 ml of soy sauce, 20 ml of cooking wine, 50 ml of vinegar, 3 grams of pepper, 6 grams of salt, 2 grams of monosodium glutamate, 100 grams of sugar, 10 grams of green onion, 5 grams of minced ginger, 15 grams of garlic paste, 15 grams of starch.
1, the fish to scale, gills, clean the chamber washed, both sides into a peony flower knife, with green onion, ginger (crushed), salt, cooking wine, pepper marinated, into the flavor after picking shallots, ginger, with water starch pat well.
2: When the oil is 70% hot, fry the fish in the pan and take it out. When the oil is 80% hot, re-fry the fish until crispy and serve.
3: Leave the bottom oil in the pot, put the green onion, ginger, garlic paste, soy sauce, salt, cooking wine, pepper, monosodium glutamate, sugar, vinegar, when the juice is opened, rinse into the boiling oil, pour the juice on the fish and serve.
Mince the pepper fish head
Fresh fish head, minced pepper, ginger, monosodium glutamate (or chicken essence), cooking oil, steamed fish soy sauce, soy sauce
1: Cut the fish head open, wash it off the cheeks, drain and put it on the plate.
2: Spread the chopped pepper evenly on the surface of the fish head (depending on the taste).
3: Add diced ginger, salt (a small amount, because there is a lot of salt in the minced pepper), monosodium glutamate, steamed fish soy sauce, cooking oil and a small amount of water.
4: Put the fish tray into a cold steamer (avoid high pressure and hot pot), heat it, steam for 8-10 minutes.
5: Stir in a pot, drizzle with a tablespoon of soy sauce and garnish with chives.
Tip: Fish heads must be fresh and should not be placed in the refrigerator for a long time. , hot pot fish
1 fresh grass carp (about 1500 grams) or silver carp (2000 grams), hot pot base 300 grams, Pixian douban 200 grams, pickled chili pepper 250 grams, pickled ginger 150 grams, dried chili festival 15 grams, tempeh minced 35 grams, ginger 30 grams, pickled sauerkraut 100 grams, peppercorns 4 grams, garlic slices 30 grams, green onion knots 100 grams, crispy soybeans 40 grams, chicken essence 20 grams, monosodium glutamate 15 grams, white wine 25 grams, salt to taste, sugar 8 grams, cooking wine 100 grams (or half a bottle of beer), dried fine bean powder 60 grams, Salad oil 800 g
1, after the fish slaughter, clean, remove two pieces of clean meat, remove the abdominal spines, use the oblique knife method to cut into tile-shaped large pieces of about 2 cm thick; fish bones are cut into large pieces, fish heads are split into 4-6 pieces, add a little salt, white wine code flavor for a few minutes, rinse the blood stained mucus on the fish blocks with water, and then stick evenly dried fine bean flour. Cut the pickled sauerkraut into thin slices and the green onion into 6 cm segments. 2, the pot on the high heat, pour oil to 60% heat, first under the garlic slices, peppercorns stir-fry, and then under pixian watercress, pickled pepper, pickled ginger, tempeh mushrooms, ginger stir-fried incense, and then put the fish bones, fish fillets into the pot respectively; when the surface of the fish fillet solidifies and formed, quickly add 1500 grams of water, and then add cooking wine, hot pot base, dried pepper festival, chicken essence, monosodium glutamate, salt, sugar, green onion knots and other spices, pour into the hot pot pot, and finally sprinkle the oil crispy soybeans to the table.
The fish is dipped in a dish of dry oil. The dry oil dish is made with dried chili noodles, cooked white sesame seeds, crispy flower kernels, monosodium glutamate, spring onion, chopped coriander, and hot pot soup.
Tips:
1: Cut the silver carp into sections (preferably 3 cm wide, 7 cm long, do not cut too short, otherwise the fish bones are thin and long) wash and put in a bowl with soy sauce to marinate into the taste. Soak for at least half an hour, turning it over several times to bring the fish into full contact with the soy sauce.
2: Wash and cut the tomatoes into cubes. First put a little oil, tomatoes and a little salt and stir-fry. Then add water and wait for it to bring to a boil.
3, when waiting for water, put some sweet potato powder in the bowl, add a little water, so that it melts, into a paste. Make the fish cubes fully contaminated with sweet potato flour. (Sweet potato powder is very easy to melt, so be sure to add water little by little, and don't add a lot of water at once.) ）
4: After the water boils, put the fish into the pot piece by piece, turn it over, and add a little salt as needed. After up to 3 minutes, it can be filled.
5: Add a little sesame oil for a more delicious taste.
Chai put the fish
200 grams of fresh fish, 75 grams of shiitake mushrooms, 50 grams of winter shoots, 25 grams of cooked ham, appropriate amount of green garlic leaves, 25 grams of fresh ginger, 50 grams of lard, 25 grams of cooking wine, 25 grams of chicken fat, 50 grams of water starch, a little pepper, salt, monosodium glutamate, chicken broth, green onion and ginger juice
1, cut the fish into 3 cm long thick strips, add cooking wine, onion and ginger juice, salt, MONOS glutamate to marinate; shiitake mushrooms, winter shoots, ham and ginger are finely shredded;
2. Use garlic leaves to bundle ginger shreds, ham shreds, shiitake mushroom shreds and fish shreds together and divide them into 24 bundles;
3, use a knife to cut off the two ends, neatly rowed into the bowl, add chicken soup, salt, monosodium glutamate, onion and ginger juice, lard, cooking wine, pepper on the basket drawer steamed, yard neatly, the fish head, fish tail with water blanched, reset;
4, the main ingredient of steamed fish is filtered, poured into the pot and boiled, the water starch is hooked, and the oil can be poured on the fish.
, Squirrel cinnamon fish
200 g of cinnamon fish, 2 g of cooking wine, 10 g of pine nuts, a pinch of pepper, 10 g of tomato paste, 15 g of vinegar, 500 g of vegetable oil, 50 g of wet starch, salt to taste
1． Remove the scales, gills, fins and internal organs of the cinnamon fish, remove the leather coat on the head, wash it, cut off the head of the fish, spread it out, and pat it flat. Use a knife to cut off the fish bones on the back of the fish (do not cut the belly of the fish), leaving about 1 rain of backbones at the tail. After the osmanthus fish is deboned, the skin is spread downwards, and the knife is cut into a flower knife with a diagonal knife, the knife is 4/5 deeper than the meat, do not cut the skin of the fish, make a hole in the tail, and pull the tail out of the knife mouth.
2． Sprinkle the fish with salt, pepper, cooking wine, and wet starch (a little) and spread well.
3． Heat the wok, heat it and pour in vegetable oil, heat the oil to 70%, dip the cinnamon fish in a little starch, fry it in the frying pan for a few minutes, then dip the fish head in starch, put it in the oil pan and fry it, fry it until it is golden brown, put the side of the flower knife up in the fish dish, and load the fish head.
4． Place the pine nuts in a pan of oil, remove them when cooked, and place them in a small bowl.
5． Leave a little oil in the wok, put in a little clear soup, add salt, sugar, tomato sauce, vinegar, boil, use wet starch to outline, add hot oil and push well, pour on the fish, sprinkle pine nuts.
Beer fish
Live fish (tender meat is preferred), green and red peppers, tomatoes, salt, cooking wine, peanut oil, beer, soy sauce, dark soy sauce, oyster sauce, green onion and ginger, chicken essence, monosodium glutamate
1: Wash the fish and remove the five organs, wash and cut the tomatoes and green peppers into pieces.
2: Sit in a pan and light the heat, pour the oil and heat it, then add the fish and fry it.
3: Sit in the pot again, light the heat, pour the oil, add the fried fish, add the shallots, ginger, green and red peppers, beer, oyster sauce, cooking wine, soy sauce, chicken essence, salt, chicken broth and simmer for 5 minutes, add tomatoes and sesame oil after opening the pot.
Mandarin duck fish dates
200 grams of net fish meat, 150 grams of rape leaves, 10 grams of cooking wine, 1 gram of refined salt, 3 egg whites, 20 grams of dried corn flour, a little flour, a little red yeast powder, 500 grams of peanut oil (about 30 grams).
1: Cut the net fish into 3-minute thick slices, cut into rectangular strips that are 1 inch long and 3 minutes wide, put them in a bowl, add cooking wine and a little salt, and marinate for about 5 minutes. Wash the rape leaves with water and cut into thin strips.
2: Put the egg whites into the dish, use chopsticks to pull out, form a snow-white foam, then add corn flour, mix well into Koryo powder, put in two bowls, one of the bowls add red yeast powder, mix well to turn red.
3: Sit in a wok, pour 250g of peanut oil, cook until 70% hot, add shredded rapeseed, fry until dark red, remove the oil and sprinkle on a disc.
4, sit in a frying pan, inject 500 grams of peanut oil, burn until 40% hot, the fish strips are first dipped in a layer of flour, and then divided into two parts: one part is wrapped in a frying pan and fried in warm oil, and the net oil is controlled; the other part of the fish strips are wrapped in the Korean paste containing red yeast powder and fried in warm oil, fished out of the control of the net oil, and the red and white fish strips are divided into two yards on the rapeseed pine on the disc, that is, the mandarin duck fish jujube shape.
, braised blue fish segment
raw material:
Green fish cubes, green onion, ginger, soy sauce, cooking wine, sugar, minced pepper to taste
1: Heat the pan on high heat, put a small amount of oil, and fry the green fish pieces slightly under the oil heat.
2: Add green onion, minced ginger, soy sauce, cooking wine and sugar and cook for a while.
3: Add a spoonful of boiling water, add an appropriate amount of chopped pepper, reduce the heat and continue to burn.
4: Collect the soup over high heat, sprinkle with green onion and add MSG.
24. Fried cod with black pepper
Cod, flour, black pepper paste, cooking oil
1: After the frozen cod bought in the supermarket is thawed, salt with salt and pepper for about 10 minutes.
2, with paper to dry the water on the cod, take a layer of flour (it is better to have fried powder).
3: Heat oil and fry in a frying pan until browned on both sides.
4: Brush the surface with black pepper sauce and continue to fry for a while, then it can be out of the pan