1.

Ketchup fish

Raw materials:

Silver carp tail 1 segment (about 900g), 3 shallots and 2 slices of ginger.

Accessories:

(1) 1 tablespoon wine, 1 tablespoon soy sauce, a little pepper.

(2) 2 tablespoons of tomato sauce, 2 tablespoons of soy sauce, 3 tablespoons of sugar, 2 tablespoons of vinegar, 2 teaspoons of salt 1/2 cups of clear water 1/2 cups, starch water 1 tablespoon and a little starch.

Exercise:

1 Wash the fish tail, cut the fish from the abdomen, remove the big bones, cut the fish body with an oblique knife, mix in (1) seasoning, 2 slices of ginger and 2 shallots, and marinate for 10 minutes.

2 pat the fish tail with a layer of dry starch, fry it in hot oil, take it out and put it in a plate.

3 Pour out the frying oil, leave 1 tbsp to fry (2), and cut 1 onion into chopped green onion. Turn off the heat when the soup is thick, sprinkle with chopped green onion and pour it on the fish tail.

note:

1. When cutting fish, the knife should be inclined and the blade should be deep. The cut fish will stick to starch after hanging upside down, and the fried fish will have a three-dimensional effect.

2. After sticking the dry powder, you should stick the starch firmly after stopping for one minute, so it won't fall off after frying. Shake off the excess powder before putting it into the pot to avoid sticking to the bottom of the pot.

2.

Litchi silver carp ball

"Litchi silver carp balls" are made of fish tails. Peel the fresh silver carp tail, chop the bone spur into coarse stuffing, add appropriate amount of fat meat, horseshoe granules, starch, egg liquid, monosodium glutamate, clam essence, cooking wine and other seasonings, squeeze into a ball with a size of 2.5 cm, then pat the starch, drag the egg liquid, roll the pepper seeds and fry until golden brown. At dinner. It is particularly important to point out here that the pepper seeds used in this dish are the dried pepper seeds discarded by people, which are unique.

3.

Grilled silver carp with garlic sauce

The raw materials are 500g silver carp, 50g garlic, 500g vegetable oil (dosage 75g), 3 pickled peppers, 5g sugar, 2g vinegar, 0/5g salt/kloc, 5g red oil, 0g Jiang Mo10g chopped green onion10g soy sauce.

working methods

(1) Wash silver carp, cut it into 4 pieces and wrap it with salt. Pickled peppers are seeded and pedicled.

(2) Put the wok on a big fire, add oil and cook until it is 70% cooked, add garlic and stir-fry it slightly, then add fish pieces and take it out.

(3) Leave 50g of oil in the pan, stir-fry garlic, pickled pepper and ginger, add fish pieces, soup stock, white sugar, soy sauce and cooking wine, turn to low heat until the garlic is cooked, shovel the fish into a plate, thicken the pan with vinegar, monosodium glutamate, chopped green onion and water bean powder, and pour red oil on the fish.

Features This dish is tender, smooth and delicious, and the garlic is delicious.

4.

The practice of silver carp with green pepper.

Practice: Steam the fresh silver carp (when steaming, the silver carp's body should be cut into many crossings, just like cooking fish at ordinary times, so that the green pepper can penetrate into all parts of the fish), then put it on a plate, preferably a long, grass-green ceramic plate, put the fish vertically, preferably in a curved "S" shape, and then pour the prepared pepper on the fish. Then you will see a monster covered with red and green peppers. When eating, there is only the smell of pepper, and the aroma is tangy, hanging three feet!

The practice of PS green pepper: fresh (must be fresh! Chop the green pepper and red pepper (one sixth of the length of the little finger) and fry them in the oil pan, but don't fry them for too long, so as not to fry them too old and lose their fragrance. In this short few minutes, put soy sauce.

(Color matching, for taste), pepper (that is, pepper in Mandarin, one by one, for taste), monosodium glutamate (seasoning, but don't put too much, you will be a fool if you eat too much), as if to hook starch (in this way, you will have viscosity and appetite).