Ingredients: mandarin fish (1000g) Accessories: dried mushrooms (5g), ham (50g), chicken breast (10g), pork ribs (pork belly) (50g), fat meat (25g) and sea cucumber (soaked in water).

1. Scrape the scales of Siniperca chuatsi (Siniperca chuatsi), chop off its wings, paddle, wring its internal organs out of its mouth with chopsticks, keep the fish intact and rinse it clean; 2. Scald the fish mouth in boiling water by hand to remove the black on the surface, quickly put it in cold water, and gently scrape off the black spots and moles; 3. Cut the mouth and chin of the fish with a knife, cut the sides diagonally, put them on a plate, add 30 grams of yellow wine, refined salt, onion, ginger slices and pepper for about 15 minutes, and season for later use; 4. Remove tendon from chicken tenderloin, then chop it into fine mud with pork fat, add egg white, 10g yellow wine and a little salt, and stir well to make chicken feed for later use; 5. Pork belly is cut into 0.7 cm square dices, blanched with a belt in the hairy soup, fished out and mixed with diced meat, and added with10g yellow wine and salt for 3 minutes; 6. Cut the cooked ham into pieces 6 cm long, 2 cm wide and 0.3 cm thick; 7. Remove the thick tendons from the pig net oil sheet and trim the four sides for later use; 8. Add water to the flour and paste it for later use; 9. Lift the pickled mandarin fish, and remove the onion, ginger and pepper; 10. Open the fish mouth, put all kinds of diced ingredients into the belly of the fish, and tie the fish mouth tightly with a string; 1 1. Insert a piece of ham on each slope of the fish back, and then coat it with chicken sauce; 12. put the fish on the flower net oil, pick it up and wrap it, dip it in batter evenly, and put it on the iron grate; 13. Put the iron grate on the charcoal fire pool and bake it slowly, first baking the front side and then baking the back side; 14. When baking, the gas will break through the dough, so it is necessary to paste the broken dough at any time and bake it; 15. After baking for about 1 hour, take it out and put it in a plate, uncover the fish skin and clean oil, buckle the fish in the fish pond, remove the fish skin and clean oil, and untie the rope that binds the fish mouth.

2。 Sesame fish balls

450g of fish, 50g of pig fat, 3g of refined salt, 5g of Shaoxing wine/kloc-0, 0g of sesame oil/kloc-0. 50g of wet starch, onion 10g, Jiang Mo 15g, egg white 15g, 20g of sesame and peanut oil 100g.

1) Wash the fish, chop it into fine mud together with the fat, put it in a bowl, add refined salt, Shaoxing wine, sesame oil, wet starch, egg white, onion, Jiang Mo and clear water, and stir evenly to make fish mud; 2) Stir-fry sesame seeds in a pot until cooked, squeeze the fish paste into balls with a diameter of 1.2 cm, and stick sesame seeds on the week; Sesame fish balls 3) Add peanut oil to the wok. When the heat reaches 60% (about 150℃), fry the fish balls one by one in oil. When they turn golden, take them out and put them on a plate.

3。 Boiled yellow croaker

Ingredients: Pseudosciaena crocea 400g Accessories: pork (fat and thin) 50g Seasoning: salt 3g, soy sauce 20g, coriander 15g, onion 3g, ginger 1g, garlic (white skin) 2g and lard (refined) 75g.

1. Scrape the scales of live croaker, remove viscera and gills, and wash. Cut both sides of the fish with an oblique straight knife and marinate with refined salt. 2. Shred pork fat and lean meat, and cut vegetables into sections; Cook the croaker (Figure 2) 3. Add peanut oil to wok, heat to 60% (about 150℃), and add onion. Stir-fry ginger slices a few times, pour in shredded pork until blood breaks, add Shaoxing wine and vinegar, add soy sauce, clear soup and refined salt and boil; 4. Put the fish in the pot and simmer for 20 minutes, sprinkle with vegetables and garlic, and pour the sesame oil into the soup plate. Tip: The cooking process is the key. Be sure to simmer for about 30 minutes, and don't turn it over in the middle.

4。 Red scale fish of Taishan mountain

Take 750g fresh red phosphorus fish, refined salt 1 0g, Jiang Mo, pepper, Shaoxing wine, soy sauce, vinegar100g, monosodium glutamate10g, clear soup1000g and pepper 0.5g. 1, gut the fish, wash it, put it in a boiling pot, take it out and put it in a big soup bowl, and sprinkle with pepper. 2, wok on fire, add broth, salt, soy sauce, pepper, Shaoxing wine, monosodium glutamate, boil, skim the floating foam, pour into the fish tank. Add vinegar and Jiang Mo, mix and serve.

5。 Phoenix-tailed goldfish

Ingredients: 600g of Pseudosciaena crocea; Accessories: 50g of fresh mushrooms, 50g of winter bamboo shoots, 50g of ham; Seasoning: pepper 1 g, 5g of salt, yellow wine10g, 3g of monosodium glutamate, sesame oil10g, and starch (corn)/kloc-0.

1. Shred mushrooms, bamboo shoots and ham for later use; Phoenix-tailed goldfish II. Put starch (10g) into a bowl and add water to moisten starch (20g); 3. Scrape off the scales, gills and internal organs of the yellow croaker, wash it, chop off the head and tail (2.6 cm with meat), cut off two pieces of fish, peel off the skin, cut it into 24 pieces, and lay it flat on the plate; 4. Chop off the chin of the fish head, cut a knife from the inside, pat it flat with a knife, put it at the front and rear ends of the fish pond respectively, and sprinkle refined salt, monosodium glutamate, yellow wine and onion water on the fish fillets, fish heads and fish tails for a little pickling; 5. Mix shredded mushrooms, shredded bamboo shoots and shredded ham together, add refined salt, monosodium glutamate and yellow wine, mix well to taste, and then roll them into fish fillets respectively; 6. Three lines should be exposed 1/3 to make a phoenix tail, then the phoenix tail should be turned over, and the fillets should be placed neatly between the fish head and the fish tail, and caged for 30 minutes until cooked. 7. Add 400 grams of clear soup to the wok, add salt, monosodium glutamate and yellow wine, boil and skim off the floating foam, add wet starch and pour it on the anchovy goldfish in the plate, and pour the cooked chicken oil.

6。 Tomato squirrel fish

750 grams of yellow croaker. 20g onion, 20g mushroom, 20g magnolia slice, 20g carrot 15g cooked green beans 15g. Tomato paste 100g, Shaoxing wine 15g, refined soup 150g, clear salt 5g, sugar 20g, vinegar 20g, sesame oil 2g, starch 50g, egg yolk 15g and refined powder 15g.

Scales, gills and internal organs of yellow croaker are removed and washed with clear water. Cut the fish head at the chest and abdomen fin with a knife, then cut the fish head from the jaw, cut the fish head in half, pat it gently with a knife, remove the sides of the fish, remove the fine spines on the chest, and connect the fish tails. Put a knife on the fish noodles and use Shao wine for the fish heads. Salt and salt until it tastes good. Dice onions, mushrooms, magnolia slices and carrots and blanch them in boiling water. Put peanut oil in the wok, and when it is heated to 70% to 80% by medium fire (about 175 ~ 200℃), soak the fish head and fish head with fine powder and drag it over the egg yolk. Make into squirrel shape and fry until golden brown; Take it out and put it in a fish dish. Leave a little oil in the pot, stir-fry tomato sauce in the pot, add diced onion, diced mushroom, diced magnolia flower, diced carrot and green beans, add Shaoxing wine, clear soup, refined salt, white sugar and vinegar to boil, thicken with wet starch, and pour sesame oil on the fish.

7。 Braised fish with garlic

Ham fish .............................................................................................................................................................................. oil ... oil ... oil ... oil.

1. Cut the boiled fish into pieces (each piece weighs 35g), smear it with salt water (clear water 15g, refined salt 1.5g), and then dip it with dry starch. 2. Heat the wok over medium heat, add peanut oil to 60% heat, add the fish piece by piece, fry for about 5 minutes until golden brown, pour in the grate and drain the oil. 3. Put the wok on the tempering, add garlic, ginger, shredded pork and shredded mushroom, and cook Shao wine. Add two soups, fish pieces, fried garlic, refined salt 1.5g, monosodium glutamate, soy sauce and white sugar for about 10 minute, sprinkle with pepper and thicken with wet starch. [Process Key] Braised fish is tender and tender, cooked in 10 minutes, smooth and delicious, which is an authentic flavor. [Flavor Features] Catfish has no scales, rich mucus skin, slender body, flat front and flat back, light gray, irregular black spots, wide mouth and four pairs of whiskers. It is distributed in fresh water all over China, with smooth meat, delicious taste and rich protein. This is an excellent edible fish. Braised with garlic, the meat is soft and rotten, and the garlic is overflowing.

8。 Stewed fish tail with plum vegetables

The basic materials are plum 150g, ginger 1, onion 1, fishtail 1 (about 500g). 1 tablespoon soy sauce, 1 teaspoon sugar and soy sauce, a little salt and pepper.

Method 1, add oil, sugar and dried onion to stir-fry the fragrant plum vegetables for later use. Wash the fish tail for later use. 2. After adding soy sauce and salt to plum vegetables, fish them well. 3. Steam the fishtail, ginger slices and plum vegetables for 10 minute, and then pour in hot cooked oil. Tips 1。 Plum vegetables should be yellow, clean and salty, which is sweet plum vegetables. Plum vegetables are generally sandy and should be thoroughly washed. It's best to soak for a while after washing. 2. When steaming the fish, put the onion on the plate, and then put the fish tail. Chopsticks with fish tails can make the fire even and the fish will be cooked more easily.

9。 Eat the whole fish.

750 grams of fresh jealous fish. 25g shrimp, carrot 15g, coriander 15g, 50g pig fat, green beans 10g, and refined flour 15g. Onion 10g, ginger 10g and refined salt 2g; Egg white 25g, sesame oil 10g, starch 30g, peanut oil 250g. 2 red cherries, tomato sauce 10g, sugar 20g, vinegar 20g, Shaoxing wine 15g.

Take out the viscera, gills and fins of the jealous fish, cut off the head and split it in two. Then remove the sides of the fish and remove the fine spines on the belly of the fish. Take a piece of fish and put it face down on the chopping board. From the front of the fish, use a chopping knife and a straight knife to change the fish into a squirrel flower knife. Marinate the fish head with onion ginger juice and salt. The other piece of fish is cut to the front by oblique knife method (the fish fillet is 0.2 cm thick and connected by skin). Chop shrimp and pig fat into mud, add clear soup, refined salt, egg white, onion ginger juice and sesame oil, stir to make shrimp stuffing, smear them on the fish fillets respectively, and roll them into fish with a diameter of about 1 cm to the tail, that is, hinge fish. Then use egg white and wet starch to make a thin juice, evenly spread it on fish rolls and half a fish head, add onion and ginger slices, steam in a cage for 7-8 minutes, take it out when it is cooked, take out the onion and ginger, and put it on a fish dish aside. Put peanut oil in the wok. When the fire is 80% hot (about 200℃), pat the squirrel fish and the other half of the fish head with fine flour, hang the yolk evenly, fry until golden brown, remove and drain the oil, and put it on the other side of the fish plate. Two red cherries are placed on two fish eyes. Leave a small amount of peanut oil in the wok, heat it to 60% heat (about 150℃), add tomato sauce, white sugar, chopped green onion and carrot, stir fry, then add clear soup, vinegar and refined salt to boil, hook with wet starch, add green beans and a small amount of hot oil, mix well and pour it on the squirrel fish. Take another pot, add clear soup, refined salt and Shaoxing wine to boil, thicken with wet starch, add sesame oil and coriander stalks, and serve.

10. Garlic catfish

Ingredients: 3 catfish, 1 2 tablespoons minced garlic, 1 Jiang Mo, 1 chopped green onion, 2 tablespoons spicy bean paste, 2 tablespoons salt, 1 sugar, 1 monosodium glutamate, 2 tablespoons soy sauce, 3 tablespoons.

Production method: 1. Wash catfish and cut back 4-5 times; 2. Take a little raw flour and fry it in oil with an oil temperature of 160 degrees or so until it is cooked. 3, garlic is good, the oil is put into the pot and heated. First, fry the garlic and minced garlic, then add Jiang Mo, spicy bean paste, salt, sugar, monosodium glutamate and soy sauce, and then add catfish and broth to cook; 4. After the soup is boiled, simmer for 3-5 minutes. Add chopped green onion and spicy oil to the pan, stir-fry a few times, and then thicken with white powder. Add some vinegar before taking out the pot and pour it on the fish.

1 1 .56 crispy fish

Fresh mandarin fish 1 strip 750g, two soups ... peppers.

[Cooking method] 1. Wash pomfret, cut it from the fish head along the spine to the fish tail with a knife, and cut it into two pieces. Then use a blade to remove the big bones of the fish. After washing, cut the fish with a cross knife, spread it evenly on the fish with Shao wine, salt, onion and ginger, marinate for 15 minutes, then pick the onion and ginger and pat dry the starch for later use. 2. Dice wax gourd, Chinese cabbage, red ginger, white ginger and sour buckwheat head respectively. 3. Put oil in the wok, heat it to 70%, put pomfret (fish skin facing down), and when the fish floats, soak it in medium and small fire for about 8- 10 minutes. When the fish is straight and crisp, take it out and put it in a fish dish. 4. While frying fish, sit in another pot, drain the base oil, add tomato sauce, drain red oil, drain Wuliu sauce, seasoning, Shaoxing wine, second soup, salt, sugar, rice vinegar, soy sauce, sesame oil, pepper and monosodium glutamate. After boiling, hook the glass, add 30 grams of fried fish hot oil, push well and pour in. [Process key] 1. The ingredients should be fresh, and the spatula should not be too shallow, so as not to roll up the fish. 2. When frying fish, push the fish head with a shovel to keep the shape intact. This dish is boiled in water, without ketchup, it is "five willow whales". 4. Five or six materials can also be replaced by tomatoes, onions, pickled cucumbers, green beans, winter bamboo shoots, green peppers and other raw materials.

12. Green garlic carp soup

Ingredients: 65438+ 0 carp, 2 green garlic, shredded ginger, rice wine and salt.

Methods: ① Scales and gills of carp were removed and cut into large pieces; Obliquely cut green garlic ② After the water boils, put the fish and shredded ginger in a boiling water pot for a while, add rice wine and salt, and sprinkle with green garlic.

13. Mustard salted egg fish head soup

Main ingredients: fish head 1, mustard 1, salted egg 1, auxiliary materials: 3 slices of ginger, tofu 1.

Operation (1) Wash mustard tuber, drain and cut into large pieces. (2) Wash the fish head, dry it, add seasoning and marinate it for 20 minutes, then put the big fish head in a wok and fry it until both sides are slightly yellow. (3) Add appropriate amount of water and bring to a boil. Turn to medium-low heat and boil. Add mustard, tofu and salted eggs, and roll for a while until the ingredients are cooked and the soup is thick. Season with proper amount of salt and eat while it is hot.

14 stuffed fragrant fish, pine and silver radish

Ingredients: 4 taels of shad meat, chopped coriander 1, onion 1, 2 slices of Jinhua ham, dried shrimp 1 tablespoon, white radish 1 marinade: salt12 teaspoons, 6 tablespoons of water, pepper and pepper. Brew juice; 3/4 cup of water (and steamed radish juice), 1/4 teaspoons of salt, 1/2 teaspoons of sugar, 2 teaspoons of light soy sauce, a little sesame oil and 3/4 tablespoons of cornflour. Production process: 1. Slice the shad meat, add the marinade and chopped coriander, and stir to make fish glue. 2, onion, Jinhua ham diced, shrimp soaked. 3. Peel the white radish, cut it into thick slices, scrape off the central part to form a circle, coat the inner ring with thin raw powder, brew it into fish glue, put it in a plate, steam it for 8 to 10 minutes, and filter out the juice for later use. 4. Heat 1 tbsp oil to saute shallots, Jinhua legs and shrimps, pour the sauce and bring to a boil, then pour it on the radish. Experience: When stirring fish, add a little water, stir hard in the same direction until the fish becomes sticky, and then pat it a few times to make fish glue.

15. stewed fish with apples

2 apples, grass carp 100g, lean meat 150g, red dates 10g, ginger 10g, salt 8g, monosodium glutamate 2g, a little pepper and Shaoxing wine 2g.

1. Peel the apple, cut it into pieces, soak it in clear water, wash the grass carp and cut it into pieces, cut the lean meat into large pieces, soak the red dates in the apple stew, and peel and slice the ginger. 2. Put oil in a wok, add ginger slices and fish pieces, fry on low fire until both sides are slightly yellow, pour Shao wine, add lean meat slices and red dates, pour clear soup, and stew on medium fire. 3. When the stew turns slightly white, add apple petals, add salt, monosodium glutamate and pepper, and stew for another 20 minutes.

16. grapefruit salmon

Basic ingredients: 500g deep-sea salmon. Ingredients: grapefruit half, lettuce100g, onion 200g, carrot 200g. Seasoning: Bajin mustard 10g, Bajin pepper juice 5g, Meijia fresh soy sauce 10g, and sugar 5g. Production method: 1. Cut the salmon into thin slices with a length of 8 cm and a width of 3 cm; 2. Put a 6-inch bowl and arrange the fillets neatly at the bottom of the bowl; 3. Break grapefruit nuts into natural particles and put them into a coded salmon fillet bowl; 4. Place a large disc, buckle the grapefruit salmon into the middle of the disc, and wrap the companion with shredded lettuce, shredded onion and shredded carrot. Pour mustard, pepper juice, delicious soy sauce and sugar into the juice, and pour into grapefruit salmon.

17. Bazhen pomfret

Basic materials: mandarin fish1960g, salt, white vinegar, Zhejiang vinegar, corn flour, sesame oil, oil and sugar. Sauce: shredded ham, shredded lean meat, shredded celery, shredded mushroom and shredded red pepper. Sweet and sour sauce materials: shredded lean meat, shredded mushroom and onion, shredded red pepper, shredded horseshoe and shredded sour ginger. 1. Cut the fish, clean it, cut the knife marks on the back, pour it into the boiling water pot, cover it, soak it for 12 to 25 minutes, and it will be cooked. Then you can pick it up and drain it for later use. 2. Stir-fry the marinade, then add a little soup, corn flour and sesame oil and mix well to form the marinade. 3. Stir-fry the sweet and sour sauce, add a little sugar, Zhejiang vinegar, white vinegar, salt, corn flour and sesame oil, and stir evenly to make the sweet and sour sauce. 4. Pour the boiled oil on the fish. When eating, you can choose bittern sauce or sweet and sour sauce.

18. pomfret in white sauce

Basic materials: pomfret 1 strip (about 750g), milk 100g, chopped cooked ham 25g, lard 50g, soup 100g, monosodium glutamate, refined salt, salt, ginger, onion and starch. Prepare a proper amount of pomfret. 2. Put the soup into a tripod, add monosodium glutamate, 2.5g refined salt and starch water, and stir well together, that is, take the tripod out of the furnace, add lard and milk, stir well, cook it again, pour it on the fish, and spread the ham powder on the pomfret into two straight lines.

19. Fish fillets with honey beans

Raw materials: mandarin fish 200g, honey beans 150g, carrots 10g, ginger 10g. Seasoning: peanut oil 30g, salt 10g, monosodium glutamate 10g, sugar 2g, wet flour 5g. 65438+ 2. Add oil to the pot, add ginger slices, carrots, honey beans and salt and stir-fry until it is broken. 3. After the honey beans are fried into pieces, add the fried fish fillets, monosodium glutamate and white sugar, thicken them with wet raw flour, and drizzle with sesame oil.

20. Cook raw unicorn fish

Ingredients: snakehead (750g) Accessories: ham (40g), mushroom (50g), pork (fat) (50g), egg white (15g) Seasoning: shallot (10g), white wine (10g)

1. Peel the raw fish (snakehead) and keep the fishbone and fishtail; 2. Cut the fish fillets into two pieces, 24 pieces, and put them in a bowl; Raw unicorn fish 3. Ham, mushrooms and fat are also cut into 24 pieces each; 4. Then put the fat slices into the fish fillets and add protein, white wine, salt, monosodium glutamate, onion, ginger, etc. Marinate for a few minutes; 5. Wipe the bottom of the fish dish with thin lard, then put the fat meat, ham and mushrooms in the middle of each piece, put them on the dish and steam them in a steamer for about 7 minutes. 6. Fish heads and fish tails should be steamed early and placed at the head and tail of the dish; 7. Put the fish juice into the pot, add 150ml of soup, refined salt and monosodium glutamate, thicken, and finally pour in sesame oil and lard.

2 1. Braised fish strips with celery

Raw materials: fresh fish 1 g, celery core 250g. Seasoning vegetable oil 800g (actual consumption is about 100g). Bean paste 100g, cooking wine 100g, soy sauce 25g, sugar 10g, onion, ginger, garlic 10g, a little wet starch and vinegar, 5g monosodium glutamate, a little pepper and a proper amount of soup. In the production process (1), the fins, scales, gills and internal organs of the fish are removed, cleaned and cut into strips 6 cm long and 3 cm wide. Ginger and garlic are minced. Cut the onion into chopped green onion, and save some onion and ginger for pickling. Wash celery, remove leaves and tendons, and cut into 4 cm long sections. Mix fish with salt, cooking wine and minced onion and ginger, and marinate for 2 hours to taste. (2) fry the fish in boiling oil until it turns yellow, and take it out. Leave 50-100g oil in the frying spoon. Stir-fry the bean paste to taste, add the soup and cook it slightly, that is, add the fish, cooking wine, onion, makeup, garlic, soy sauce, sugar and pepper. Boil the soup with high fire first, and then simmer it with slow fire. Then add celery and vinegar, thicken with wet starch and pour in a little hot oil.

22. Fish minced meat

350 grams of raw pork, 50 grams of water-borne fungus and 50 grams of water-borne green bamboo shoots. Pickled pepper 15g, salt 3g, soy sauce 20g, cooking wine 20g, ginger 10g, garlic 10g, onion 15g, sugar 30g, vinegar 15g, monosodium glutamate 1g, and bean flour. In the production process, the pork is cut into nail-sized slices, and salt, soy sauce, cooking wine and water bean powder are added and mixed well. Wash auricularia auricula and asparagus, cut into small pieces, merge into boiling water, and drain. Pickled peppers are seeded and chopped. Slice ginger and garlic, and cut onion. Use salt, soy sauce, cooking wine, monosodium glutamate, sugar and vinegar. Mix the bean flour and soup into a bowl to make a sauce. Heat the pan, add oil, stir-fry the meat slices, stir-fry the pepper, ginger and garlic for a few times, stir-fry the fungus, asparagus and chopped green onion, cook the sauce, push the pan horizontally and serve.

23. Barbecued fish

Ingredients: A fresh carp (about 750g). Pig fat and lean meat 100g, sprouts 50g, pickled peppers 15g. 500 grams of pig oil and 50 grams of lettuce. 30g of cooking wine, soy sauce 1 0g:1,carp peeled and pricked), disembowel, cut off the head tip and tail tip, dry the water, draw trapezoid blocks on both sides of the fish, marinate with evenly mixed cooking wine, soy sauce, salt, ginger, onion and other seasonings for 5 minutes, and take out and dry for later use. 2. Chop pork, sprouts and pickled peppers (remove seeds), stir-fry them in a pot with lard, fill them in the fish belly, and lock the fish belly with bamboo sticks. 3. Wash and dry the clean oil, lay it flat on the chopping board, first wrap the fish in one layer, then coat the remaining clean oil with egg white and bean powder, then wrap the fish in three or four layers, then pierce the fish from the abdomen with a fork, then carry the fish out and bake it on charcoal fire for 30 minutes. Turn it over when roasting until the fish is golden and forked. 4. Cut the fish back with clean oil, brush it with sesame oil, and take out bamboo chopsticks and sticks. Except for the innermost layer, the clean oil is cut into pieces about 6 cm long and 3 cm wide, which are placed on the side of the fish, and the lettuce is cut into filaments and placed in a corner of the plate.

24. lobster sauce fish

Main materials and auxiliary materials

Carassius auratus ... 750g pork ... 50g lobster sauce ... 70g cooking wine ... 25g soy sauce ...10g refined salt ... 5g fresh soup ... 250g sugar ... 7g.

Cooking method

Douchi fish 1. Remove scales, gills and viscera from fresh crucian carp, clean it, then fry it in oil pan for a while and drain it for later use. 2. Chop pork and Tongchuan Douchi together. Heat oil in a wok, add chopped meat and stir-fry until it is dispersed, add cooking wine, refined salt, white sugar, soy sauce and fresh soup to dry, and skim off the foam. Add fried crucian carp, cook for 10 minute, simmer on low heat until the fish with thick juice is cooked, and take out the pan to cool for later use. 3. Let the fish cool, change the knife, cut into tiles, put it on a plate, and pour out the remaining juice to eat.

25。 Gong Li haozi fish

Ingredients: fat fish, sweet potato powder, green pepper and millet pepper. Characteristic color: This dish is a favorite dish of people in the Three Gorges of the Yangtze River. Operation: Slaughter the fat fish, eviscerate it, soak it in powder and put it on the bottom of the plate, cut the head and tail of the fish and put them on both ends of the plate, slice in the middle, steam it in a cage for about 8 minutes until the head is cooked, take it out, sprinkle with green pepper rings and pour a little hot oil fish juice.

26。 Tofu crucian carp

raw material

Ingredients: Carassius auratus (750g), bean curd (400g) Accessories: chicken (25g), ham (25g), rapeseed (50g), bamboo shoots (50g) Seasonings: cooking wine (5g), salt (3g), monosodium glutamate (2g), lard (refined) (.

(1) Clean the scales, gills and internal organs of fresh crucian carp, make three cuts on both sides of the fish with a knife, smear salt on them and stack them; Tofu Carassius auratus (2) Tofu is broken into pieces 1 cm thick and 4.5 cm square. Pick it up with boiling water first, and then simmer it with fresh soup and a little salt. (3) cutting celery, watercress, onion, ginger and garlic; (4) Put the wok on the fire, add vegetable oil and heat it, fry the crucian carp until both sides are slightly yellow, and take it out; (5) The oil in the pot is about 75g, and the bean paste is red. When it is fragrant, cook the soup slightly, remove the residue, add the fish, add monosodium glutamate and mash juice and mix well. Put the cooked tofu in a pot and cook until the fish is cooked. (6) Pick the fish into the dish first, thicken the juice in the pot, add onion, ginger, garlic and Chili oil, pour it on the fish, and sprinkle with celery flowers.

26。 Spicy fish sticks with onion

Ingredients: carp (grass carp, mandarin fish and silver carp) 600g, onion 50g, dried pepper 10. 800g of seasoning vegetable oil (the actual dosage is about 120g), sesame oil 12g, purified ginger 15g, 40g of soy sauce, 5g of salt, 30g of cooking wine, 5g of monosodium glutamate, 260g of soup and a little sugar.

(1) Remove the scales, fins, gills and internal organs, wash them, and then remove the spines to form a strip with a width of 1.5 cm and a length of 4 cm. Cut the fish sticks into 6 cm long sections with onion and onion. Slice ginger. Dried peppers are seeded. 7 grams of ginger, onion 10 grams, 5 grams of salt, soy sauce 15 grams, 20 grams of cooking wine, mix well, marinate for about 60 minutes, and then control the juice. (2) Heat the vegetable oil to 80% heat with a frying spoon, add fish sticks, fry until it is 80% cooked, and take out and filter oil. (3) Heat the wok with high fire and pour in 25g vegetable oil. Stir onion and ginger a little, then pour in Tonga dried Chili, sugar, remaining soy sauce and cooking wine, and add fried fish sticks. Stir-fry until the juice is thick, and pour in sesame oil. Pick the onions and ginger when you eat.

27. Crucian carp with bean jelly

A fresh crucian carp (about 750g) is used as raw material. 250g of white bean jelly. 15g cooking wine, 200g pig net oil, 5g salt, 15g red oil, 10g lobster sauce, 5g garlic paste, 10g bean sprouts, 5g chopped green onion and 5g pepper oil. In the production process, the live crucian carp is knocked unconscious, then the scales, gills and viscera are removed, washed, several cuts are made on both sides of the fish body, coated with cooking wine and salt, wrapped in pig net oil, put in a steaming bowl and steamed in a cage until cooked (about 15 minutes). Cut the bean jelly into small pieces about 1.3 cm square, put it in a clear water pot to boil, take it out and drain it, and mix well with seasonings such as red oil, lobster sauce, garlic paste, bean sprouts, chopped green onion and pepper oil. Take out the steamed fish and remove the net oil. Put the fish in a plate and pour in the good bean jelly. The practice and making method of bean jelly crucian carp introduced the dishes and their functions in detail. Materials for making frozen crucian carp with vegetables in northwest China; Main components; A fresh crucian carp (about 750g), white bean powder 250g, cooking wine15g, pig net oil 200g, salt 5g, red oil15g, lobster sauce10g, garlic paste 5g, bean sprouts10g, and soy sauce. Bright red color, delicious food and efficacy; Materials for making frozen crucian carp with vegetables in northwest China; Main components; A fresh crucian carp (about 750g), white bean powder 250g, cooking wine15g, pig net oil 200g, salt 5g, red oil15g, lobster sauce10g, garlic paste 5g, bean sprouts10g, and soy sauce. Bright red color, spicy taste, rich fragrance, fresh and tender fish and simple shape. It has a strong Sichuan local flavor. After beating the live crucian carp, remove scales, gills and viscera, wash it, cut several knives on both sides of the fish, smear cooking wine and salt, wrap it in pig net oil, and steam it in a steaming bowl until cooked (about 15 minutes). Cut the bean jelly into small pieces about 1.3 cm square, put it in a clear water pot to boil, and drain.

28. Even Li Shuangwei Fish

main material

750 grams of mandarin fish

quantify

50g of cheese, egg white 1, 30g of ginger, 5g of onion1,5g of pepper oil.

Material adjustment

3g of salt, 75g of broth, cooking wine 10g, 3g of spiced salt, 50g of bean flour, and consumption of refined oil 10g.

working methods

1, gutted and boneless mandarin fish, half-cut 10 fish flower, each 2 cm square, half-cut 10 fish fillet (7×4×0.3 cm). Then add salt, cooking wine and ginger onion to the fish flower and fish fillet respectively for seasoning; Chop the tender onion leaves and cut the cheese into 3×3 cm square. 2. Take out the fish head, cut it from the chin, flatten it and wash it. The keel of the fish is trimmed to the stomach, and the tail is reserved. 3. Take yards of fish fillets, wrap them in cheese into fish bags, then wrap them in a layer of fine bean powder, put them into whole egg liquid, then make the fish into fine bread crumbs and stick them evenly for later use. 4. Remove the ginger and onion from the fish flower, and then steam it in a cage for 5 minutes. At the same time, take the pot and put a lot of oil. When the oil is hot, put it in a wrapped fish bag and fry it until the cheese inside melts and the surface is golden. Take out the pan, pour out the excess oil, add the broth, add salt, boil the chopped onion leaves and pepper oil with wine, and thicken it into second-rate juice. 5. Take a plate and put it into the fried fish head, fish keel and fish tail, then pour pepper juice on one side of the fish bones, then put steamed fish flowers on the other side, put fried fish bags on the other side, sprinkle with spiced salt, and then decorate. Vivid modeling, spiced, pepper and sesame flavors, highlighting the true colors of materials, fully combining various cooking methods, and changing tastes. It contains more high-quality protein, unsaturated fatty acids and vitamin B6, and has the functions of reducing blood fat and being easy to digest.

29。 Braised crucian carp

Ingredients: a number of small crucian carp (depending on the number of diners at home). Seasoning: ginger 30g, garlic 30g, bean paste 30g, chopped green onion 20g, fermented grains 30g, yellow wine 50g, soy sauce 10g, vinegar 5g, sugar 5g and vegetable oil 30g. Production method: 1. Slaughter and clean small crucian carp, put them in yellow wine, and remove the fishy smell. 2. Cut ginger, garlic and bean paste into pieces and mix them together. 3. After the wok catches fire, heat the vegetable oil. Stir-fry the small crucian carp in the pot and pick it up. 4. Stir-fry the mixture of ginger, garlic and bean paste in the oil pan. 5. put the fish in the pot and add cold water to make it just pass the fish. 6, simmer 15 minutes, add soy sauce, vinegar, sugar, mash. 7. Cook for another 5 minutes, then pick up the fish and put it on the plate. 8. Put chopped green onion in the pot and dry the soup. Pour the soup in the pot on the fish.