1, lemon slices
After thawing, wash and absorb water and cut into thin slices. Add salt, corn starch and white wine to the fish fillets, squeeze into lemon juice for pickling 1 hour, stir fry, add appropriate amount of lemon to cook, prepare water starch, pour appropriate amount of water into the pot to boil, pour in sweet and sour lemon juice, thicken the water starch, and pour the boiled concentrated lemon juice on the fish fillets.
2. Stir-fry black fish fillets
Slice the snakehead fillet, add 1 teaspoon salt, and knead by hand until the fillet becomes sticky. Adding water starch in stages, adding 1-2 tablespoons water starch each time, and then adding by hand until the water starch is completely absorbed by the fillets; Heat oil in a pot, add minced ginger and garlic, stir-fry until fragrant; Put in the fish fillets, carefully spread them out with chopsticks, and fry them until most of the surface of the fish fillets turns white; Push the fish fillets to the side of the pot, add carrots, red peppers and shallots, stir-fry until fragrant, pour in the sauce, turn on the fire, stir with a spoon until the sauce is evenly wrapped, and then turn off the fire.
3. Tomato slices
Tomatoes are blanched in boiling water in advance, peeled and cut into pieces. Fish fillets are marinated with cooking wine, starch and a little pepper and salt. Heat a wok, add about 2 tablespoons (30ml) of oil, add ginger slices and minced garlic and stir fry, add tomato pieces and tomato sauce and stir fry. Add appropriate amount of boiling water to boil, slice tofu, add boiling water, add fish fillets to boil and change color, and season with salt.
4. Spicy fish fillets
Slaughter and clean grass carp, cut the fish into pieces 6 cm long and 0.3 cm thick with a knife, mix well with salt, dried Chili powder, cooking wine and wet starch, and marinate for taste. Pedicel of red pepper is removed and cut into segments with the length of 1 cm; Garlic minced; Wash the green onions and cut them into 2 cm long sections. Put the pan on the fire, put the vegetable oil to 60% heat, add the fish fillets and fry until hard and crisp, then take them out and serve. Put 50 grams of vegetable oil in the pot, and when it is heated to 50%, add pepper, red pepper, garlic and onion, stir-fry until fragrant, and pour it on the fish fillets.
5. Fish fillets with scallion oil
Take a clean piece of meat in the middle; Tilt the fish 45 degrees with a knife, and cut the fish into fillets with uniform thickness. Boil water in the pot, and after the water boils, put the fish fillets one by one; Turn off the fire immediately after the fish fillets become discolored and float; Take it out, drain the water, put it in a plate and pour steamed fish and soy sauce or fresh soy sauce; Sprinkle with chopped green onion.
6, griddle fish fillets
Clean the fish, slice the fillets and scrape the fish bones for later use. Marinate the fish fillets with cooking wine and corn flour for a while. Handle bamboo shoots and carrots, wash cuttlefish flowers and shrimps, soak mushrooms in water, and soak tofu in light salt water. Heat oil in the pan, stir-fry ginger slices, garlic slices and fish fillets until the slices are crystal clear and translucent, and stir-fry until they are 80% cooked. Remove the oil, pour other side dishes into the pot, stir-fry bamboo shoots, carrot slices, mushrooms, cuttlefish flowers and shrimps until they are 80% cooked, and then pour the fish fillets and dry pot ingredients into the bowl.
7. Fried fish slices in typhoon shelter
Cut the soft-shelled turtle slices into strips, then add all marinades to marinate for about 10 minutes, then put them in an oil pan 190℃ and fry until golden brown, and take them out for later use. Cut garlic, shallots and red peppers into pieces for later use, take a wok, add 1 tablespoon salad oil, then add the spicy spices of method 2 to make them smell thoroughly, then add all seasonings to stew, and finally add the fish fillets fried by method 1 and stir-fry evenly.
8. Fried fish slices with pineapple
Marinate the fish fillets, oil them in a hot pot, oil them until they are cut, and take them out. Cook in oil, add ginger, garlic and onion, pour in red pepper and pineapple meat, and copy well; Pour in fish fillets, add salt, chicken essence, bean paste, cooking wine, pour in appropriate amount of water starch, stir-fry over medium heat until tasty, and serve.
9.mushroom slices
Slice the fish, marinate it with a little salt, heat it in a wok, add 10g oil, add ginger slices to make it taste, add water chestnut slices and water fungus, thicken coriander with water starch, then add smooth fish slices and shredded green garlic, and stir-fry gently to make the sauce evenly wrapped on the fish slices.
10, fish chips in fishing port
Change the fish knife, hang the egg liquid, pat the corn starch, put it in a 40% hot oil pan, and take it out when cooked; Black sea urchins eat meat. Heat onion oil in another pot, saute minced garlic, add clam soup and green beans to boil, add fish fillets, thicken with wet starch, add sea urchin meat, and sprinkle with pepper oil. Serve.