Ingredients: bass 1, green beans, corn, carrots, salt 1 teaspoon, white pepper 1 teaspoon, tomato sauce 1.5 tablespoons, sugar 1 tablespoon, and half a tablespoon of apple vinegar.
Practice: 1) blanch green beans, corn and carrots, take them out and drain them. 2) Remove the head of the perch, and remove the middle spine from the abdomen (peel it continuously, cut it with a knife, and marinate it with salt and pepper 10 minutes to taste). 3) Perch absorbs water with kitchen paper and spreads starch evenly, including the inside of the flower knife, otherwise it won't open. 4) Fry in the oil pan with high fire, take it out and fry it again (this time it is best to fry it after the juice is cooked), and fry it golden and crisp. 5) Put tomato sauce, sugar, fruit vinegar, half a bowl of water, mung beans, corn and carrots into a pot, bring to a boil with high fire, and thicken until the soup is thick. 6) Pour the cooked juice on the fried fish while it is hot.
Proud as a peacock fish
Ingredients: 65438 strips of snapper, ham, salt, onion, pepper, salt 1 teaspoon, pepper 1 teaspoon, steamed fish and soy sauce 1 tablespoon, cooking oil 1 tablespoon.
Practice: 1) raw materials. 2) The head and tail of the bream are removed, the middle back is cut off, and the abdomen remains unchanged. 3) Marinate the cut snapper and its head and tail with shredded ginger, salt, pepper, steamed fish black soybean oil and edible oil for 10 minutes. 4) Cut the ham and ginger into diamonds, and prepare to make peacock tails, shred green and red peppers, and shred onions and ginger. 5) Cut off the back of the fish, arrange it in a flower shape along the natural direction, insert ham and ginger slices at intervals, arrange the fish heads, cut off the fish tails and put them next to the fish heads. 6) Boil water and steam for six minutes. 7) Decorate well, put onion and ginger behind the fish head, and pour hot oil (you don't have to do it).
Hot and sour grass carp slices
Ingredients: grass carp 1000g, oil, salt, pickled pepper, dried red pepper, ginger, garlic seed, pepper, cooking wine and steamed fish, soy sauce.
Practice: 1) Cut grass carp, wash it, and marinate it in the refrigerator for one night with cooking wine, salt and ginger slices. 2) Prepare seasoning: shred ginger, peel and chop garlic seeds, cut dried peppers into sections, and pickle peppers. 3) After the pot is hot, put the oil in, heat the oil, and put the drained salted fish pieces in. 4) Fry one side and turn it over. 5) Take another wok and heat the oil pan for frying. 6) Add fish pieces fried on both sides. 7) Add appropriate amount of water and salt, open the lid and stew over medium heat. 8) Pour in a proper amount of steamed fish and black soybean oil when collecting juice. 9) After collecting the juice, take it out of the pot and put it on a plate for later use.
Carassius auratus and radish soup
Ingredients: crucian carp 1, half a radish, onion 1, 3 slices of ginger, a little parsley.
Practice: 1) raw materials. 2) Wash the crucian carp, dry it with kitchen paper, and shred the onion and ginger. 3) Put oil in the pan, fry the crucian carp and take it out. 4) Stir-fry the remaining shallots and ginger in the oil for fragrance. 5) Mix hot water and add crucian carp. 6) Stew to milky white, add salt and white pepper. 7) Add shredded radish and bring to a boil.
Steamed crucian carp
Ingredients: 1 Carassius auratus, ginger, onion, steamed fish soy sauce and edible oil.
Practice: 1) Prepare the required materials (buy them in the crucian carp market and kill them). 2) Wash the fish and put a few slices of ginger fish on the plate. 3) Steam in a steamer for 8 minutes. 4) Shred ginger and onion. 5) Take out the steamed fish, remove the ginger slices and pour out the steamed juice. 6) Then add shredded ginger and shredded onion. 7) Boil the cooking oil in the pot. 8) Then pour the boiled oil on the crucian carp. 9) Sprinkle with steamed fish sauce.
Braised Hairtail in Brown Sauce
Ingredients: chilled hairtail 300g, ginger 20g, garlic 20g, chopped green onion 10g, refined salt 0.25 spoon, soy sauce 2 spoon, sugar 1 spoon, soy sauce 1 spoon, water starch and aged vinegar 0.5 spoon.
Practice: 1) Coat hairtail with fine salt and marinate for 15 minutes. Heat the chafing dish with hot oil, and then fry it on low heat. 2) fry until the surface is golden yellow, and turn over and fry until golden yellow. 3) Cool the oil in the pot, add ginger, garlic and onion and stir fry. 4) Pour in the fried fish pieces, inject clean water, and add soy sauce, sugar and soy sauce. When the fire boils, cover it and simmer slowly. 5) When a small amount of juice remains, add starch thickening. 6) Add the aged vinegar at the end of the pot.