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1, the practice of fish】 【saliva -
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2, the practice of boiled fish 【】 -
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3, the practice of fried fish 【】 -
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4, the practice of steamed fish】 【Sea -
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5, the practice】 【cod -
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6, the practice of sweet and sour fish 【】 -
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7, the practice】 【braised fish -
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8, the practice of pickled fish 【】 -
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9, the practice of fish】 【pepper -
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10, the practice of fish】 【Scallion -
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11, 【【】 practice of sweet and sour crispy fish -
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12, the practice】 【fish head -
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13, 【】 wood approach the fish -
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14, the practice】 【squirrel mandarin fish -
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15, the practice】 【Beer Fish -
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16, 【】 mandarin fish, the practice dates -
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1, the practice of fish】 【saliva -
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raw materials: a flower silver carp, two spoons of starch, about half of the two fried peanuts, cooked white sesame two spoons, a small piece of ginger, garlic, one onion five, two spoons of lobster sauce, cooking wine three tablespoon soy sauce, two spoons, a tablespoon of vinegar, a spoonful of sugar, oil hot pepper or two, two spoons pepper oil, salt, MSG appropriate, sesame oil and a tablespoon. -
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1, Clean the fish pieces into pieces, salt, cooking wine marinate a few minutes, add water, starch and mix yards taste, fried chop crushed peanuts, chopped lobster sauce, onion, garlic, ginger and mince. -
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2, pot heat the oil till the Liucheng, into the lobster sauce, ginger, garlic Stir flavor. -
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3, in a large pot add salt, MSG, sugar, soy sauce, vinegar, ginger and garlic fried in lobster sauce, oil pepper, pepper oil, sesame oil, stir fried and turned into peanut sauce. -
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4, put the oil pan set each Zhisi Cheng burning hot, add fish fry slip loose. -
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5, remove and drain the oil into the bowl after. -
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6, topped with sauce, then sprinkled with sesame seeds cooked, chopped green onions Serve. -
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7, mix well -
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2, the practice of boiled fish 【】 -
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(a) -
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1. buy carp, cut into fillets. -
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2. to the fish sizing (salt, monosodium glutamate, onion, ginger, wine, pepper, or if you prefer, you can put five-spice powder or other flavor you like) -
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3. a little water to a boil, add fish boiled (8 as can be), immediately remove. Parts pot, water will not. -
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4. will be a lot of (large) Heat oil and pepper, add some red pepper (depending on personal taste to set), until the pan in a little black pepper color, when the oil poured on top of fish. -
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5. in the restaurant to eat boiled fish fillets often have a lot of underneath the yellow bean sprouts. Just above the fish shop in the bean sprouts and a layer of it. While he eat at home, then you can avoid the sprouts. -
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6. oil just poured go, because of high oil temperature, careful not to spill hot oil to your own, cooked the fish so the water storage appliances must be larger. -
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(b) -
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bean sprouts, or your favorite vegetables, ginger (a chunk, making Songqie piece), garlic (a, a little film you can, do not cut), onion amount, watercress (or chop pepper), pepper, red pepper, chili powder, salt, monosodium glutamate, pepper, cooking wine, soy sauce, vinegar and a little oil and it takes another: raw powder, cooking wine, a little salt, protein A -
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1, the fish kill good wash, chop off the head and tail, slice into the fish, and chop the remaining pieces of fish. The fish with salt, cooking wine, cornstarch, and a protein grasping uniform, marinate for 15 minutes. Fish head and tail and the other plate, using the same method pickled) -
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2, boil a pot of water to the cleaned bean sprouts, blanched in boiling water, fishing into the big tub in, to taste a pinch of salt. -
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3, in a clean wok add three times the usual cooking oil, oil heat, add three tablespoons of Douban (or chop fried) until fragrant, add ginger, garlic, onions, peppercorns, chili powder and red pepper stir-fry over medium heat. The flavor was added and the fish head and tail, turn the fire, turn absorbed, add cooking wine and soy sauce, pepper, sugar amount, continue to stir fry a while, add some hot water, both salt and monosodium glutamate seasoning (to taste salty .) To be open water to keep fire, a piece of the fish into, casual aside with chopsticks, 3 to 5 minutes off the fire. All the cooked fish and bean sprout soup into the large bowl of just Sheng. -
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4, also take a clean pot, pour half a catty oil (oil depends on the specific size of containers ready to pour when the big tub, the subject of fish and bean sprouts all submerged, you can visually look.) Heat the oil until after the first turn off the heat to dry it. Then add lots of pepper and dried pepper (see the individual addicted to spicy level), low heat slowly Stir pepper and chili flavor. Not too much emphasis on fire to avoid fried paste. -
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5, peppers change color rapidly, immediately turn off the heat, the pot with oil and chilli pepper poured into the large bowl of fish, be careful hot!! eat!! -
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Note: -
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1, Zhu Yu is not appropriate amount of water to fish in place, just to be flooded. After cooked into the basin, some fish will be exposed outside. -
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2, Zhu Yu and chili pepper before the first part of the fried, the cooking time, you can fully extract the red pigment in pepper, the oil color bright red. -
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3, pickled fish, people should not put too much salt, would be salty, but also undermine the delicious fish. -
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4, I think, pepper and hot pepper are fragrant, so we should look at re-spilled oil speculation is better. -
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(c) -
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carp, pepper, pepper, red pepper, hot pepper (cut into small pieces about 2 cm), sugar, salt, MSG, bean sprouts, salad oil (not peanut oil is best), cooking wine knife (sharp knife), pan ( iron), pots (deep basin) -
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1, clean the fish, pay attention to the inner wall of the fish belly black film must go to clean, and then from the tail, slice open the fish of a split in two, remove the fish bones from the tail end piece of the child, fish the best of large and thin. -
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2, the good fish pieces adding the right amount of salt, pepper noodles, red pepper, mix well. In order to provide fresh, add a little sugar and MSG, plus a small amount of wine (preferably rice wine), pickled 20 to 30 minutes. -
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3, the washed bean sprouts washed in boiling water over about, ready to use. -
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4, pot put a lot of oil (LD distressed look good), 9 into the heat until the oil, add the marinated fish head first, after Zhashu into the basin filled with bean sprouts, and then in oil pot into the amount of fish, slide open to fishing after the basin filled with bean sprouts until the complete slide all the fish. -
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5, 8, deep fry the pepper into the pot when mature, into the pepper section of children, deep fry until deep red pepper, pour the entire pot filled with bean sprouts and fish to the pot, Shashi filled the kitchen to the smell of boiled fish, complete. -
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(d) of boiled fish, the most simple way! -
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1. carp cleaned, sliced children. I cut thin enough, but, you know. -
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2. fillets with salt, tasty, not salty not eat! -
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3. make water, cooked the fish pieces to the cooked fish so far, not too old Yeah, about three minutes. -
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4. a separate pot, making oil, many, many oil, must be able to fish it all soaked into. -
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5. Prepare a large bowl, which put onion, ginger, garlic, bean sprouts, etc. Good copy. -
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6. the cooked fish on the bowl, and finally brought into the chili from the restaurant, pour hot oil. -
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3, the practice of fried fish 【】 -
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most commonly used materials: African carp, garlic, ginger, garlic. Cleaning the fish, add the garlic in the belly of the fish two, (garlic to shoot open). Stir the pan, add a little ginger, garlic. Hong will be copied into the pot of fish cleaning tidied. Note that too little oil, fish pot must be busy after the fire. Burst into the skin golden brown, then there is fragrance wafting. At this time, the fish with the push to the side of the pot, you can see the bottom of the pot still a little oil, garlic Wash and cut the stem right down to stir the pot several times, and then push to the fish and garlic together add salt, MSG, shoot a good number of garlic, add a little soy sauce, stir a few times, add water to cook ravioli (be careful not to add too much water, and the fire was not too busy.) Wait until the soup thickens, and add a little garlic tail. After the light can be a clean wok stir fry. -
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4, the practice of steamed fish】 【Sea -
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fish, 1, 25 grams of mushrooms, ginger 25 grams, 15 grams of rice wine, sugar, salt, monosodium glutamate, bamboo shoot, cooked ham, sesame oil amount, pepper ① scraping scales to the fish gills, oral wash net; ② the fish into the field plate put onions, ginger, mushrooms, bamboo shoots, ham, add rice wine, sugar, salt, monosodium glutamate, pepper, mixing together on the mandarin fish stir-steam on the cage body about 15 minutes, came out, topped with sesame oil -
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5, the practice】 【cod -
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first approach: cod peeled and cut into small pieces change, salt, white pepper, lemon mix with. Brush butter on the steak, the oven, bake at 180 degrees Celsius temperature for 20 minutes, taken out by fire, until there are golden brown. Features: cod is a deep-sea fish, high nutritional value and taste fresh, no thorns, delicious butter. -
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second approach: 1, from the supermarket to buy chunks of Cod Fish, wash stand. 2, the steak to stab peeled, cut into inch square chunks. Pour the juice oozing. Add an egg, a little starch. And according to their own taste by adding spices, I usually put soy sauce, vinegar, cooking wine, salt and allspice. Mix well and set aside 5-10 minutes to allow the full tasty fish to be fried out. 4, I generally use olive oil to frying, color is beautiful. Jiao Jian Hao fish outside and tender inside, the entrance. You can also dip when eating salt and pepper or other seasoning you like. Try it, when the fish ingest, you must also send a glad sigh! -
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third approach: 1, raw: silver snow fish, yams, green peppers, onions, ginger; 2, spices: Lee Kum Kee chicken powder, cooking wine, salad oil, salt, broth, cornstarch; practices: 1 . Peel the yam into pellets, cod and cut fine, green, red pepper cubes. 2. Pan put the oil pan, the next onion, ginger saute, then add cod, yams, green, red pepper, stir-fry until cooked with spices, can thicken pan; 4 characteristics: color, white, light and refreshing have completed the spleen and stomach, lung and kidney beneficial effect. -
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6, the practice of sweet and sour fish 【】 -
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available fish species carp, grass carp, blackfish and so on. -
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Daogong sweet and sour fish is very particular about the family to do just to play deep sweet and sour fish knives, and more open Jidao can, and should not be too particular about the knife. -
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make a good knife, fish, wine and home spices (salt, monosodium glutamate, pepper) seasoning, and then wash hydroplaning clean, the smell of fish remains, drain the water after the bomb into the pan, until the bombing crisp up. -
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relatively large amount of oil, or fried fish easy to fall apart. And then use the tomato sauce and white vinegar, sugar, with a small amount of salt, thicken sauce, pour in the fried fish. -
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a fragrant, bright red sweet and sour fish can serve. Sweet and sour fish, sweet taste with a tart features, tasteless fish, hook juice rich, no longer have the taste of fish. -
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7, the practice】 【braised fish -
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generally used to roast the fish species are more and more like a carp, grass carp, crucian carp, tilapia, etc. can be. -
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to clean the fish kill took a knife fight. -
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braised fish knife is a vertical cut, the fish was massive. Look inside the frying pan first, the oil amount not too much. -
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then to the pot to the soup (chicken soup or pork bone soup) seasoning, then add soy sauce. -
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such as water temperature rose up the pot, adding a small amount of vinegar (vinegar is very important, essential. not only play a role in softening of fish bone, as well as the effectiveness of fishy.) -
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burning time is usually about five minutes. After burning, the pot only part of the broth has been concentrated juice, the color was dark red, because the process of stew, so the comparison tasty braised fish and sour. -
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braised fish is tender and the taste characteristics of melted, rich, suitable for any crowd. -
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8, the practice of pickled fish 【】 -
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a famous dish in Sichuan. It is a decoction with the, Generally with green grass carp fish species, grass carp, fat top. -
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boneless fish washed, sliced, then salt, MSG will fillet marinated, then corn starch sizing. Then wash the sauerkraut. (Note: Large supermarket selling pickled cabbage). -
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pan put a small amount of oil, fry ginger, garlic, fried and then put sauerkraut, plus stock. Cook sauerkraut first two minutes, to taste fine, and then the fish into the pot, boil for two minutes or cooked. -
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taste like to eat Sichuan Ma's friends can also put some pepper into it. -
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9, the practice of fish】 【pepper -
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materials: meat, fish (carp, grass carp, carp, only fish), mushroom (Qing Sun tablets) amount, dry pepper, pepper -
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1, pickled fish: the fish, cut into thin slices, salt, soy sauce, chicken, starch and egg and mix well and marinate for 15-30 minutes. -
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2, do the end of material: the mushroom (Qing Sun film) boiled, remove and put the soup (fish with large pots) inside. -
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3, hot fish: into the home in the broth, salt, ginger, chicken seasoning. After the soup until boiling, add the marinated fish. Nine mature mats have been poured into a soup mushroom (Qing Sun-chip) in the punch bowl. -
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4, flavoring do: put the oil the wok, add a little heat to dry pepper, stir fry a few (can not be delayed, or dried pepper black, color is not good), then add pepper, stir fry a few also under (can not be delayed, or pepper is easy to become bitter, taste bad). -
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5, pot: the flavor into the fish feed on. To table. -
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features: fresh fish, entrance, incense and hemp and spicy! -
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10, the practice of fish】 【Scallion -
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a perch about a pound more than you can, wash clean and peel; ginger, peeled and cut into several pieces; onion, cut fine, half of small dishes; soy sauce, rice wine, vinegar, soy sauce, salt, MSG - p>
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second step, steamed sea bass body parallel to the first cut into the number of knives, not too deep, over and also cut the rice wine, salt, MSG even put on the fish body, opening the fish to lie flat on the plate of ginger stuffed put the pot steaming pot of water not too much, about 20-30 minutes, the amount of -
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third step, refueling; prominent when the fish eye is almost steamed. Remove from heat at this time, the plate would have some juice, drained some, sprinkle green onions, add appropriate amount of soy sauce, vinegar and remaining water drained into the pot, from the hot oil, emerging oil and gas, and oil is poured evenly on the fish. -
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11, sweet and sour crispy fish approach 【】 -
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fish 1000 grams, 70 grams of vegetable oil, soy sauce, 45 ml, 20 ml wine vinegar 50 ml, 2.5 grams of pepper, salt 6 grams, 2 grams of MSG, sugar, 100 grams, 10 grams of chopped green onion, ginger 5 grams of rice, garlic 15 grams, 15 grams of starch. -
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1. the fish to the scales, gills, eviscerating wash, two labeled peony knife, with onions, ginger (Paisui), salt, cooking wine, pepper, after picking tasty addition to onions, ginger, water, starch beat well. -
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2. 7 into a hot burning oil, fish Zhashu pot, remove. Heat the oil until the fish to 8 into a complex and deep fry crisp when the plate. -
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3. pot stay in base oil, the next green onion, ginger, rice, garlic, soy sauce, salt, cooking wine, pepper, MSG, sugar, vinegar, until sauce thicken when open, into the boiling oil, the juice poured evenly over the fish who Serve. -
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Characteristics: golden red, crisp outside, tender, sweet, salty. -
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12, the practice】 【fish head -
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fresh fat head (also known as male, the bulk of the fish) the head of a Special Note: the head must be fresh, not long into the refrigerator. Fine Pepper, ginger, monosodium glutamate (or chicken), cooking oil, steamed fish soy sauce, soy sauce -
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1, will head cut open, to cheek wash, drain into the dish. -
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2, the delicate surface of chopped hot pepper evenly spread in the head (can decide how many flavors). -
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3, D with ginger, salt (small amount, because there are great Duojiao salt), MSG, soy sauce steamed fish, cooking oil and a small amount of water. -
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4, will be Sheng cold fish plate into the steamer (avoid high pressure, hot pot), raging fire, steaming after a big steam 8-10 minutes. -
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5, pot, topped with a tablespoon of soy sauce, then dotted with small shallot. -
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13, the practice of fish hotpot 【】 -
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fresh grass carp 1 (about 1500 g) or flowers of silver carp (2000 grams), 300 grams of pot at the end material, Pixian soybean paste, 200 grams, 250 grams of the end of pickled pepper, ginger foam, 150 grams, 15 grams of dried chili festival , tempeh end of 35 grams, 30 grams of ginger pieces, soak 100 grams of pickled cabbage, pepper 4 grams, 30 grams of garlic, onion section 100 grams, 40 grams of soy pastry, chicken 20 grams, 15 grams of MSG, 25 grams of white wine, Salt to taste, 8 grams of sugar, 100 grams of cooking wine (or beer, half bottle), 60 grams of soy stem cells, 800 grams of salad oil. -
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1, after the slaughter of fish net rule, tick the next two net meat, Tiqu ventral spine, using oblique blade cut into 2 cm thick blocks of tile-shaped large; Zhancheng large fish bones, head hack 4-6 pieces, add a little salt, a few yards taste of liquor, washed with water to the steak on the bloody mucus, and then stick thin uniform dry corn flour. Bubble sliced pickled cabbage, green onions cut into 6 cm segments. -
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2, set each on a pot, pour hot oil till the Liucheng, first under the garlic, pepper until fragrant, then the next Pixian soybean paste, hot pepper, hot ginger, black bean puree, saute ginger pieces, Then the fish bones, fish were placed in the pot; to be solidified forming the surface of fish, 1,500 grams of water rate increases, then add cooking wine, pot bottom material, dry chili festival, chicken, monosodium glutamate, salt, sugar, onion festival and other spices, into the pot pot pot, and finally thrown into the crisp beans and serve. Zhan Shi fish dish with a dry oil. Dried red pepper oil with a dry dish, cooked white sesame seeds, crisp flowers Ren broken teeth, MSG, small green onion, coriander, hot pot soup modulation. -
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red carp, tomatoes, sweet potato powder, salt, soy sauce, sesame oil -
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1, the preliminary work: red silver carp and cut into sections (preferably 3 cm wide, 7 cm long, do not cut too short, or fish bone thin and long) washed, placed in a bowl with soy sauce marinade tasty. Soak for at least half an hour, during which to flip several times, so that full access to fish sauce. -
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2, when cooking: tomatoes clean cuts. -
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3, first put a little oil, add a little salt and sauté about tomatoes. Then into the water, wait for it to boil. (Some people find red silver carp compared fishy, you can add ginger.) -
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4, when the water in the other, put some sweet potato powder in a bowl, add a little bit of water, to melt into a paste. The steak to the fully contaminated with sweet potato powder. (Very easy of sweet potato flour, little by little, so be sure to add water, do not look at adding a lot of water.) -
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5, the water boiled, the fish piece by piece into the pot, flip, and add a little salt as needed. Maximum of 3 minutes, you can install the pot. -
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6, add a little sesame oil, taste more delicious. -
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13, 【】 wood approach the fish -
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200 grams of fresh fish, water, 75 grams of mushrooms, bamboo shoots 50 grams, 25 grams of cooked ham, leek leaf amount, 25 grams of fresh ginger, lard 50 grams, 25 grams of cooking wine, chicken oil 25 grams, 50 grams of water, starch , pepper, salt, MSG, chicken broth, onion ginger sauce the right amount. -
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1. meat cut into 3 cm long thick wire, plus wine, onion ginger juice, salt, monosodium glutamate salt tasty; -
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2. mushrooms, bamboo shoots, ham, ginger are cut filaments; -
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3. with leaves of the ginger and garlic, ham silk, mushrooms, fishing line tied together, were divided into 24 bundles; -
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4. a knife to cut two, neatly into the bowl, add chicken broth, salt, monosodium glutamate, onion ginger juice, lard, cooking wine, pepper on Long Ti steamed, code tidy, the fish head, fish Last boiled water is good, reset; -
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5. steamed fish in the ingredient purified, into the pot boiling, water, starch, starch, pour in the fish on the name of the oil can be poured. -
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characteristics: fat and tender and delicate, taste delicious cuisine: Hunan -
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14, the practice】 【squirrel mandarin fish -
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mandarin fish sub-200 grams of cooking wine 10 grams of 2 Eriksson pepper 10 grams of vegetable oil, tomato sauce, 500 grams of wet starch 40 grams (actual consumption of 50 grams) 15 grams of salt amount of vinegar -
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1. The mandarin fish to the scales, gills, fins, internal organs, remove the head of the leather, wash, the head Zhanxia, spread out, flat shot. Fish knife to cut off the back of the fish bone (do not cut the belly of the fish breaking), leaving about 1 in the rain at the tail of the spine. Mandarin fish bone, the skin down spread, cut flowers with oblique knife knife, knife meat deep 4 / 5, do not cut broken skin, open a port in the tail, and pull the tail from the edge. -
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2. Sprinkle the salt fish, pepper, cooking wine, wet starch (a little) smooth evenly. -
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3. Frying pan get angry, after the Heat into the vegetable oil, oil heat to Qicheng, the mandarin fish dipped in a little starch, put the pan fried a few minutes, then head dipped starch into the pan fried, deep fry golden brown, remove, will have spent upward side of a knife placed in the fish dish, and put on the head. -
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4. The pine nuts on the pan until cooked, remove and put in small bowl. 5. Heat some oil in wok, add a little broth, add salt, sugar, tomato paste, vinegar, boiling, the use of wet starch thicken, add hot oil to push even a little, pour in the fish on the pan, sprinkle with pine nuts that is be. -
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15, the practice】 【Beer Fish -
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fish (tender meat is better) Accessories: green peppers, tomatoes; salt, cooking wine, peanut oil, beer, soy sauce, soy sauce, oyster sauce, onion ginger, chicken powder, MSG -
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1, Wash the fish to the five internal organs, tomatoes, green peppers cut into pieces; -
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2, wok, pour point oil heat, add fish and look; -
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3, sit pan fire, pour oil into the fish Jian Hao, add onions, ginger, green peppers, beer, oyster sauce, cooking wine, soy sauce, chicken, salt, chicken stew for 5 minutes the fire, Kai Guo Add tomatoes, sesame oil. -
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16, 【】 mandarin fish, the practice dates -
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200 grams of fish net. Ingredients: 150 grams of rapeseed leaf. Cooking wine 10 grams, 1 gram of salt, 3 egg, 20 grams of dry corn flour, a little flour, a little red yeast powder, peanut oil 500 grams (about consumption of 30 grams.) -
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1. to net fish pieces into a thick 3-chip, cut into 1-inch wide rectangular bar 3 points, in a bowl, add wine, salt, a little different, marinate 5 minutes. Rape leaves washed with water, cut into filaments. -
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2. the egg into the dish, with chopsticks taken out and was snow-white foam, then add corn flour, mix into Korea powder, divided in two bowls, one bowl with red yeast rice , mix red. -
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3. sit stir the pot, into 250 grams of peanut oil, till the Qicheng heat, into the rape under the wire, into pieces when you remove and control Absolute dark red, and threw in the disc. -
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4. sit stir the pot, into 500 grams of peanut oil, burning Zhisi Cheng hot, the fish will be asked to stick a layer of flour, and then divided into two: one coated in Korea paste into the pot and stir-fried with warm cooked fishing out, control absolutes; to another fish sticks coated in Korea containing red yeast powder paste with warm frying pan into the song cooked, remove and control oil purifier, in the disc above the sub-rape song on both sides of the Code Red, and white fish sticks, fish, ducks Serve date style. -
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