How to make the menu of 100 kinds of fish? A complete list of 100 ways to make fish

Take grass carp as an example, it can be braised with fewer grass carp bones, it is best to make grilled fish, and you can also make boiled fish.

1. "Boiled Fish", "Sweet and Sour Fish", "Braised Fish", "Sauerkraut Fish"."Spicy River Crucian Carp".

2. "Chopped Pepper Fish Head" and "White Radish Fish Head Soup".

Tomato Fish", "Beer Fish", "Crucian Carp Tofu Soup".

3. "Coke Ribbon Fish", "Douban Whole Fish", "Winter Vegetable Boiled Brother Fish", "Steamed Crucian Carp", "Chaoshan Fish Dumpling Lettuce Soup", "Kaiping Wuchang Fish".

4. "Lemon Grilled Salmon", "Steamed Cod with Mushroom and Ham".

Fish Hot Pot", "Fish Head Cake", "Fish-flavored Eggplant".

5. "Fish-flavored Chicken Shreds", "Jumping Carp", "Smoked Salmon", "West Lake Vinegar Fish", "Boiled Fish Fillet", "Fish Head Pot", "Stone Pot Fish", "Iron Plate Squid".

Steamed carp.

After the carp is washed with lin, internal organs and gills, the fish body blooms with a flower knife, the ginger slices are stuffed into the mouth of the flower knife, the green onions are washed and cut into sections, stuffed into the belly of the fish, marinated with salt, pepper and cooking wine for 20 minutes, after the steamer boils, the pickled carp is put into high heat and steamed for 10 minutes, turn off the heat, wait for 5 minutes without opening the lid, sprinkle with shredded green onions and steamed fish soy sauce and then steam in the pot for 5 minutes. Heat the oil in a pot, remove the peppercorns after boiling, and pour the hot oil on the fish.

Sweet and sour carp. After the carp is washed with lin, internal organs and cheeks, it is cut obliquely into a knife on both sides of the body, the fish tail is lifted to open the knife edge, and the cooking wine and refined salt are sprinkled into the knife edge to marinate slightly; Clear soup, soy sauce, cooking wine, vinegar, sugar, refined salt, wet starch mixed into a sauce; After sprinkling wet starch on the knife edge, then put it in an oil pan and fry it until it is light yellow, move to medium heat and fry it until golden brown and remove it, then fry it in a hot oil pan until the dark yellow skin is crispy, and then take a wok and heat it on a hot fire; Put an appropriate amount of oil, add minced green onion, ginger and minced garlic and stir-fry until fragrant. Then add sugar, broth, soy sauce, boil, thicken with water starch, then cook vinegar, put the fried fish on a plate, pour the marinade.

Sweet and sour carp. After the carp is washed with lin, internal organs and cheeks, it is cut obliquely into a knife on both sides of the body, the fish tail is lifted to open the knife edge, and the cooking wine and refined salt are sprinkled into the knife edge to marinate slightly; Clear soup, soy sauce, cooking wine, vinegar, sugar, refined salt, wet starch mixed into a sauce; After sprinkling wet starch on the knife edge, then put it in an oil pan and fry it until it is light yellow, move to medium heat and fry it until golden brown and remove it, then fry it in a hot oil pan until the dark yellow skin is crispy, and then take a wok and heat it on a hot fire; Put an appropriate amount of oil, add minced green onion, ginger and minced garlic and stir-fry until fragrant. Then add sugar, broth, soy sauce, boil, thicken with water starch, then cook vinegar, put the fried fish on a plate, pour the marinade.

Sweet and sour carp. After the carp is washed with lin, internal organs and cheeks, it is cut obliquely into a knife on both sides of the body, the fish tail is lifted to open the knife edge, and the cooking wine and refined salt are sprinkled into the knife edge to marinate slightly; Clear soup, soy sauce, cooking wine, vinegar, sugar, refined salt, wet starch mixed into a sauce; After sprinkling wet starch on the knife edge, then put it in an oil pan and fry it until it is light yellow, move to medium heat and fry it until golden brown and remove it, then fry it in a hot oil pan until the dark yellow skin is crispy, and then take a wok and heat it on a hot fire; Put an appropriate amount of oil, add minced green onion, ginger and minced garlic and stir-fry until fragrant. Then add sugar, broth, soy sauce, boil, thicken with water starch, then cook vinegar, put the fried fish on a plate, pour the marinade.

Ingredients: 1 egg white, 500 grams of grass carp fillet.

Excipients: 5 grams of starch, 8 ml of oil, appropriate amount of egg white, appropriate amount of shredded ginger, appropriate amount of green onion, 500 grams of sauerkraut, 3 grams of chicken powder, 5 grams of dark soy sauce, 1 gram of pepper.

The method is as follows: 1. Put the fish fillet in starch and egg white and stir evenly for marinating.

2. Heat the oil, add 500g of shredded ginger, garlic and sauerkraut, and stir-fry over high heat.

3. Bring water to a boil, add the fried sauerkraut, 3g of chicken powder, 5g of dark soy sauce, 1g of pepper, and then add the marinated fish fillet.

4. Cook over medium-low heat for 6 minutes, then add an appropriate amount of chili, pepper, green onion and hot oil.

5. Remove from the pot and serve.

Sauerkraut fish ingredients: fish, sauerkraut, peppercorns, white pepper, egg white, green onion, ginger, garlic, dried chili, salt, sugar, light soy sauce, cooking wine, corn starch, edible oil.

Steps: Step 1, finished product drawing.

Step 2: Take a piece of processed fish and cut it into slices.

Step 3: Rinse the sliced fish fillets with water two or three times.

Step 4: Add cooking wine, light soy sauce, corn starch, white pepper, egg white, and then add cooking oil to repeatedly grasp and let stand for 20 minutes.

Step 5: Cut the sauerkraut.

Step 6: Finely chop the green onion, ginger and garlic, and cut the dried chili pepper into sections.

Step 7: Heat the oil in the pot and fry the peppercorns until fragrant.

Step 8: Add green onions, ginger, garlic, and dried chili peppers and stir-fry until fragrant.

Step 9: Add sauerkraut and stir-fry for about two or three minutes, stir-fry the aroma of sauerkraut Step 10, add a bowl of water and bring to a boil.

Step 11: Add the marinated fish fillets without turning them over and cook for 3 to 5 minutesStep 12: Add chopped green onions to the plate.

Step 13: Heat oil in a separate pot, add dried chili peppers and white sesame seeds and stir-fry until fragrantStep 14: Pour the fried chili peppers into the fish soup plate.

If you want to make fish, you can make braised fish, as well as stewed fish, these are more suitable, braised fish is more delicious, and I also like it.

The 100 ways to make fish are as follows:Ingredients: 1 hairtail, 3 slices of ginger, 4 red peppers, 3 chopped green onions.

1. Clean the hairtail fish and set aside, as shown in the figure below

2. Chop ginger, garlic and chili peppers for later use, as shown in the figure below

3. Brush a layer of oil in the pot and add the hairtail to fry slowly, as shown in the figure below

4. Fry the yellow and turn over, and continue to fry the other side, as shown in the figure below

5. Heat the oil in the pot and stir-fry the ginger, garlic and chili pepper as shown in the figure below

6. Pour in water and bring to a boil, as shown in the figure below

7. Add light soy sauce, dark soy sauce, oyster sauce and other seasonings, as shown in the figure below

8. Put in the hairtail and simmer, and reduce the juice over high heat, as shown in the figure below

9. Arrange the plate and pour the soup on it, as shown in the figure below

Main ingredients: 2 fish, 300 ml of water, 10 grams of green onion, 3 grams of ginger, 3 grams of garlic slices, 5 ml of cooking oil, 1 gram of dried chili, 5 grams of light soy sauce, 3 grams of cooking wine, 2 grams of salt, 2 grams of pepper, 5 grams of white vinegar, 1 coriander.

1. Prepare 10g of green onions, 3g of ginger slices, 3g of garlic slices, braided fish or other stewed fish to remove the internal organs.

2. Put 5ml of oil in the pot, pour in green onions, ginger and garlic, and 1g of dried chili peppers on high heat until fragrant.

3. Add 5g of light soy sauce and 300ml of water.

4. Add fish, 3g cooking wine, 2g salt, 2g pepper, 5g white vinegar and 1 coriander and cook for 15 minutes.

5. Finished product diagram of home-cooked fish stew.