There are several ways to fry fish, how to do it

Dish name: Sweet and sour fish (Beijing cuisine).

Characteristics: golden color, sweet and salty, charred on the outside and tender on the inside.

Ingredients: 1 yellow croaker (grass carp, carp, etc.) (weighing about 750 grams), 5 grams of golden cake, 5 grams of green plum, 10 grams of green onion, 10 grams of ginger, 125 grams of sugar, 50 grams of vinegar, 3 grams of salt, 15 grams of cooking wine, 10 grams of soy sauce, oil, starch, and ginger juice.

Method: (1) Remove phosphorus, fins, gills, and internal organs of the fish to be washed, cut every 2 cm on both sides of the fish body to the fish bone, and then cut the centimeter along the bone to turn the fish meat up. Golden cake, green plum cut into small cubes with boiling water slightly blanched.

2) Heat the oil for 7-8 years, fry the starchy fish over low heat, and remove it from the kitchen plate.

3) Heat the bottom oil in the pot, add the green onion, the minced ginger and stir-fry until fragrant, remove the green onion and minced ginger, put in the soy sauce, sugar, salt, cooking wine, vinegar, ginger juice, boil and pour the starch into sweet and sour sauce, pour it on the fried fish, sprinkle the green plum and diced golden cake. Dish name: sweet and sour fish (Shanghai cuisine) Ingredients:

Prepare a little minced fish, minced ginger, minced green onions, minced garlic, vinegar, sugar, soy sauce, wet starch, refined salt appropriate amount of clear soup 3oo grams, peanut oil 2ooo grams.

Method: Cut the fish with a knife, marinate it lightly with fine salt, and coat it with starch paste;

Pour oil into the wok, fry for a total of 8 minutes, fry the fish body into a bow shape, until the fish body is all golden brown, take it out and put it on a plate;

Leave a little oil in the wok, put in the ingredients, thicken it after it is thickened, pour the oil out of the pan and pour it on the fish.

Grab fried fish sticks--- Ingredients: Ingredients: 300 grams of crucian carp.

Excipients: 25 grams of egg white, 60 grams of starch (corn).

Seasoning: 30 grams of sugar, 20 grams of soy sauce, 30 grams of vinegar, 2 grams of green onions, 1 gram of ginger, 100 grams of lard (refined).

Features: The fish strips of this dish are golden in color, crispy in the mouth, and have a sour, sweet and salty taste.

Method:1Remove the bones of the crucian carp and leave the skin and flesh of the fish, cut it into strips 1 cm wide and 4 cm long, put it in a bowl, moisten the starch, soy sauce and egg white, and grasp it well; 2.Mix sugar, vinegar, chicken broth (50 grams), soy sauce and wet starch into juice and set aside;

3.Finely chop green onion and ginger;

4.Put the lard into the frying spoon, burn it on a hot fire until it is 70% hot, put the meat strips into the spoon, fry it until it is dark yellow, remove it, and drain the oil;

5.Leave a little oil in the frying spoon, add green onions and minced ginger and stir-fry slightly;

6.Pour the mixed juice into the spoon, cook until the soup is thick, put the fried fish sticks in, turn the spoon to make the fish sticks evenly dip in the thick juice, and the spoon is ready.

Production tips: Because the fish sticks need to be fried, 500 grams of cooked lard should be prepared, and the actual consumption is 100 grams.

Stir-fried shredded fish with leek--- basic ingredients 100 grams of grass carp meat, 150 grams of leeks, 1 red pepper, a little garlic, a piece of ginger. 200 grams of peanut oil (20 grams of actual oil), 8 grams of salt, 5 grams of monosodium glutamate, 2 grams of sugar, a little wet corn starch, a little pepper, 1 egg white, and an appropriate amount of sesame oil.

1. Peel and shred the fresh grass carp meat (marinate with a little egg white, cornstarch, salt and monosodium glutamate), and cut the leeks into sections.

2. Boil 200 grams of oil in a pot, add the marinated fish when it is burned to 90 degrees, soak the oil until cooked and pour out.

3. Leave oil in the pot, add minced garlic, leeks, shredded red pepper and salt, fry until eight mature, add shredded fish, add monosodium glutamate, sugar and pepper, thicken with wet cornstarch, stir well, pour sesame oil out of the pot and put it into the plate.

Preparation of sweet and sour osmanthus fish:

Ingredients: 1 piece of cinnamon fish, vinegar, salted sugar, chopped green onion, corn starch, red and green chili, soy sauce, wine.

Method: Wash the cinnamon fish first, smear a little salt with a knife, then put it in the pot and fry it on both sides, after frying, then enlarge the garlic, ginger, vinegar, sugar, red and green pepper, wine, soy sauce, boil in the pot and then turn a little cornstarch, monosodium glutamate, pour it into the pot and cook it to eat.

Preparation of braised fish:

Materials: a carp, a catty, to the gills, to scale, belly, clean. Cooked chicken about half a tael, cut into thin slices.

Half a tael of fresh mushrooms, sliced. Half a tael of bamboo shoots, sliced into thin slices and boiled in boiling water for about five minutes. Half a halt of green onions, cut into sections.

A small piece of old ginger, sliced. 2 cloves of garlic, sliced. Two tablespoons of soy sauce.

1 tablespoon starch mixed with water to make a sauce. 1 tablespoon cooking wine. A spoonful of sesame oil.

Salt and monosodium glutamate to taste.

Five or six knives, smear salt and cooking wine for more than half an hour.

2. Put oil in the pot and boil until it is hot, fry the fish to a yellowish color, and remove it for later use.

3. Leave about one or two remaining oil in the pot, boil until it is hot, change the heat to low and fry the ginger, garlic and green onion to make it fragrant.

4. Pour in the chicken slices, bamboo shoots, and mushroom slices and stir-fry over medium heat for half a minute.

5. Add about a pound of soup or water, add the fish, soy sauce and salt and cook for about three minutes, turn over and cook for another three minutes.

6. Scoop up the fish and set aside.

7. Thicken the soup in the pot and pour it into the fish plate.

Super fragrant and super rice-flavored spicy fried fish pieces.

Ingredients: a grass carp, string pepper, red pepper, ginger shreds, Sichuan pepper, garlic, dried chili, rice wine, cooking wine, salt, light soy sauce.

Super fragrant and super rice-flavored spicy fried fish cubes.

A fresh grass carp was bought from the vegetable market and cleaned up.

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Cut the fish into pieces, add dried chilies, shredded ginger, Sichuan peppercorns, salt, rice wine, cooking wine to marinate, try to marinate for a long time, the fish pieces are easy to taste (I usually marinate for half a day).

After marinating, pour oil into the pan and heat it (slightly more oil), fry the fish pieces, fry the oil, control the oil, and remove it.

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Ingredients: line pepper, red pepper, garlic, ginger ingredients are prepared, there are not many ingredients at home, in fact, you should put a little more.

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Leave oil in the pan for frying the fish, fry the ingredients, and add a little salt, because the fish has been salted, so put a little salt separately in the fried peppers.

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Cayenne peppers