What are the ways to cook with fish? Thank you!

Ingredients: 1500g grass carp.

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of ginger, appropriate amount of dried Sichuan pepper, appropriate amount of garlic, appropriate amount of chives, appropriate amount of bean paste hot sauce, appropriate amount of dried red pepper, appropriate amount of cooking wine, appropriate amount of egg white, appropriate amount of raw starch, appropriate amount of soybean sprouts.

The practice of boiled fish.

1. Clean up a grass carp.

2. Cut the meat on the back of the fish into slices.

3. Mix the sliced fish with egg white, cooking wine, salt and cornstarch.

4. Cut the fish bones into pieces.

5. Chop the bean paste, slice the ginger, slice the chives, cut the garlic into sections, and peel the garlic.

6. After the water is boiled, blanch the soybean sprouts until they are broken.

7. Put the blanched bean sprouts in a bowl.

8. Heat the oil in the pan.

9. Stir-fry the red oil in the bean paste spicy sauce.

10. Add ginger and garlic.

11. Lower the fish head.

12. Add water and bring to a boil and cook for 8 minutes.

13. Boil the fish fillets until the pot turns white, then put them in a bowl.

14. Add the red pepper after turning off the heat in the hot oil.

15. Pour the peppercorns and chili oil into a bowl and sprinkle with chives.

Saliva fish. Ingredients:

1 tarpon, 2 tablespoons starch, about half a tael of fried peanut kernels, 2 tablespoons of cooked white sesame seeds, a small piece of ginger, 1 garlic, 5 chives, 2 tablespoons of tempeh, 3 tablespoons of cooking wine, 2 tablespoons of soy sauce, 1 tablespoon of vinegar, 1 tablespoon of sugar, 1 or 2 taels of red oil chili, 2 tablespoons of Sichuan pepper oil, appropriate amount of salt and monosodium glutamate, and 1 tablespoon of sesame oil.

Method:1Wash the fish into slices, mix well with salt and cooking wine and marinate for a few minutes, and then add water starch and mix well to taste. Deep-fried peanuts are chopped into pieces, tempeh is chopped, and green onions, garlic and ginger are minced.

2.Put oil in a pot and boil until it is 60% hot, pour in tempeh, minced ginger and minced garlic and stir-fry until fragrant.

3.Put salt, monosodium glutamate, sugar, soy sauce, vinegar, fried ginger, garlic, tempeh, red oil, chili, pepper oil, sesame oil, fried peanuts in a large bowl and stir well to make a sauce.

4.Put oil on a hot pot and cook until it is hot, then add the fish fillets and stir-fry until smooth.

5.Drain the oil and place in a bowl.

6.Drizzle with sauce, then sprinkle with cooked sesame seeds and chopped green onions.

1. Ingredients: grass carp, sauerkraut, pickled pepper, ginger slices, garlic cloves, starch, 1 egg white, cooking wine, salt, chicken essence, sugar, a small amount of white pepper, clear soup (or water);

2 Wash the slain fish and put the flesh under the bones of the fish. Slice the fish skin side down, slice it obliquely into a fillet about a centimeter thick, and chop the fish steak into pieces about 5 cm long;

3 Wash the sauerkraut, drain the water from the clothes, cut into sections and set aside;

4 Add cooking wine, starch, egg white and salt to the fish fillet;

5 Mix the fillets well and marinate for 15 minutes;

6 Heat oil in a wok, add ginger, garlic and pickled pepper and stir-fry until fragrant;

7 Add the chopped sauerkraut and stir-fry for 3 minutes;

8 Add an appropriate amount of clear broth or boiling water (the amount of water should be enough to cover all the fish fillets) to boil, then put in the fish steak and cook for 10 minutes to boil the umami and come out;

9 Put the sauerkraut in a bowl and set aside, leaving the sauerkraut soup in the pot to prevent too many vegetables in the pot and the fish fillets are not easy to cook;

10 Put the marinated fish fillets into the soup one by one, scatter them with chopsticks, wait for the fish fillets to change color, season with salt, sugar, chicken essence and pepper, put them out in a deep dish, burn a little pepper oil and pour them on the fish fillets.

Tips: 1 Grass carp is usually used to make sauerkraut fish, the meat is relatively fatty and tender, and black fish is also a good choice.

2 You can add vegetables such as vermicelli, bean sprouts, and enoki mushrooms to the sauerkraut fish soup;

You can also use the sauerkraut fish soup boiled in the fish steak as the bottom of the pot, which is the sauerkraut fish hot pot.

3 You can also skip the sauerkraut first, and directly put the fish into the fillet, but you have to put out the fish first and then the fish fillet, which can better keep the fish fillet fast and not easy to fall.

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1. Steamed fish. Ingredients: 1 fish.

Excipients: green onion, ginger, steamed fish soy sauce, salt, oil. Method:

Treat the fish cleanly, salt the inside and outside, and top with ginger slices. Steam in a hot pan for about 10 minutes (time depends on the size and thickness of the fish). Remove the steamed soup from the plate and remove the old ginger slices (or replace it with a new one).

And sprinkle the fish with shredded green onions and ginger. Heat the oil in a separate wok and pour over the fish, adding an appropriate amount of steamed soy sauce.

2. Braised fish. Ingredients: 1 fish, appropriate amount of green and red peppers, appropriate amount of green onion and ginger, broth, sweet wine, dark soy sauce, tempeh hot sauce, salt, sharp peppers, appropriate amount of water starch.

Method: Wash and drain the fish, chop the ginger and garlic, remove the shallots and set aside. Cut the green and red peppers into small pieces, chop the green onion leaves, heat 200ml of oil in a wok, smear the fish with dark soy sauce and fry in the pan.

Fry until golden brown on both sides, then remove from the pan, add a little base oil in the pan, add green onions, ginger and garlic and stir-fry until fragrant, and then add green and red peppers. Then add the tempeh sauce, rice wine and dark soy sauce, pour in the broth, salt and pepper, stir well, bring to a boil and add the fish. After boiling, reduce the heat to medium-low and simmer until the soup is thick, and sprinkle the fish with an appropriate amount of chopped green onions.

Pour starch into the soup and pour it over the fish.

3. Fish soup. Ingredients: 5 taels of fish (about 200 grams), 1 tael of ham (about 40 grams), 2 taels of winter bamboo shoots and mushrooms (about 80 grams), 8 cups of soup, an appropriate amount of Longjing tea, a little salt, oil and pepper.

Method: Slice the fish and mix well with salt, oil and pepper. Shred the ham, wash and slice the mushrooms.

Pour the broth into the pot, bring to a boil, add the fish fillets and shredded ham, boil for about 5 minutes, pour into a large soup bowl and season with salt. Pour Longjing tea leaves into a glass and brew, put it in a basin**, and pour the tea into the soup before eating.