a, sweet and sour hairtail
raw materials:fresh hairtail, spring onions, ginger, soy sauce, vinegar, sugar, cooking wine, salt, starch<br/>
:1.after the fish is washed and cleaned, cut into 10cm sections and use salt for about 10 minutes.
2.take a clean small bowl, pour in the right amount of wine, 1 tablespoon of soy sauce, 1 tablespoon sugar, stir well, pour the appropriate amount of vinegar according to your preference, and mix it with proper amount of salt.
3.dip the fish segments into the dry starch.
5.pour in the sweet and vinegar juice, for good, and simmer for 10 minutes.
2, squirrel mandarin fish
ingredients:200 g mandarin fish, cooking wine, 2 grams, pine nuts, 10 grams 500 grams, 10 g, tomato sauce, vegetable oil, 40 g, wet starch, salt, vinegar 15 g
approach:1.will go to scales, gills, fins, mandarin fish guts, cut off the head of fur clothing, wash and put the fish head cut off, open, flattened.use a knife to cut off the back of the fish(don't cut the fish in the belly), and leave about 1 rain in the tail.when the fish goes to the bone, the skin is spread out and cut into a flower knife with a slanting knife.the meat of the sword is 4/5.don't cut the skin of the fish, open a mouth at the end of the tail and pull the tail out of the edge of the knife.
2.sprinkle the body with salt, rice wine, wet starch(a little).
3.fry pan fire, heat and pour into vegetable oil, heat oil to seventy percent, the mandarin fish dip in a little starch, put in the pan fry for a few minutes, then head dipped in starch, fried in the pan, fry until golden brown, there will be spend a knife on the side of the fish plate, with fish head.
4.put the pine nuts in the oil pan, then remove them and place them in small bowls.
5.leave a little oil in frying pan, into a few clear soup, add salt, sugar, tomato sauce, vinegar, burn after boiling, with wet starch flour, add a little push hot oil well, the pour on the fish pot, sprinkle with pine nuts.
three adzuki bean, braised carp
material:carp 1, 150 g bubble good red bean, oil, 5 pieces of ginger, garlic, onion, 1 knot, starch, mature vinegar, soy sauce, salt, cooking wine, chopped green onion
approach:1.will deal with good carp rinsed repeatedly, wash the blood, the body coat with corn starch.
2.the pot into the right amount of oil, heat, put the fish in, slowly fry over low heat, do not turn the fish with the spatula, can slightly shaking pan, fry until one side, with a shovel, the fish to fry the other side, fry until golden on both sides, add onion ginger garlic until fragrant.
3.follow the pan along the pan, sprinkle a little vinegar, put in water, to drown the fish, pour the red beans into the pot, and change the fire.
4.put a little soy sauce on it, boil it with a spoon, and then add the appropriate amount of wine, simmer for 20~30 minutes, add salt to taste, sprinkle with a little green onion, and you can get out of the pan.
4, scallion yellow croaker
material:yellow croaker, green onion, ginger, salt, soy sauce, cooking wine, mature vinegar
approach:1.the yellow croaker processing clean, take knife, evenly sprinkle a little salt pickling, half an hour.
3.hot oil pan, put in marinated yellow flower fish, pan-fried until golden brown, add ginger slice of spring onion, pour into the raw extract, wine and vinegar, and a small glass of water.
4.simmer slowly until the water is almost dry.five, pickled fish,
material:grass carp 1, 1 small the sour pickled cabbage, egg white, oil, salt, chicken essence, 2 g 5 g 5 g, ginger, garlic, cooking wine, starch, sugar, 2 grams, parsley
approach:1.the fish head fishbone chop block, the fish meat is inclined fish slices, respectively, add the salt, cooking wine, starch and a little egg white for 10 minutes or so.
2.chop ginger and garlic.
4.put the fish bone in the fish bone and then boil it again, then turn to medium and small fire, and add salt and sugar to taste.
5.put the pickled fish fillets into the soup, then use chopsticks to disperse after a bit of solidification.when the fish slices are boiled until they become discolored, then add the chicken and extract the flavor, sprinkle a little hot oil and sprinkle with cilantro.
6, fried small yellow croaker,
the material:the little yellow croaker, chinese prickly ash, salt, white pepper, cooking wine, beer, flour, corn starch,
approach:1.the small yellow croaker to gills and internal organs, clean water drain, chinese prickly ash, salt, white pepper, cooking wine marinate for 20 minutes.
2.flour and corn starch ratio 2:1, pour into water, mixing batter to no granule.
3.evenly wrap the pickled yellow fish in batter.
4.put the fish in a pan and fry them until they are turned on both sides.
material:africa crucian carp, green garlic, ginger, garlic.wash the fish and add garlic to the fish.
:1.heat oil pan, add a little ginger, garlic.
2.after stir-frying, wash the cleaned fish into the pot.be careful not to use too little oil.the skin is golden and fragrant.
3.use the fish put to one side of the pot, you can see the bottom of the pot with a little oil, pour wash chopped leeks stem to the pan and fry a few, and then put the fish and leeks put together, add salt, msg, take a good few garlic, add a little soy sauce stir a few times after adding water
4.wait until the sauce thicken, add a few of leeks, stir and then dish up.
eight, steamed fish
fish 1, 25 g ginger, mushroom and 25 grams, 15 grams of rice wine, sugar, salt, monosodium glutamate, bamboo shoots, ham slices.
practice:1, scraping scales to the fish gills, wash
2.put the fish in the plate, put green onion, ginger, mushroom, bamboo shoots, ham slices, add rice wine, sugar, salt, monosodium glutamate
3.on the cage with steam for 15 minutes, after released, pour the hot oil can.