What do fish do? Tell me what to do.

The braised, steamed, fried, boiled fish fillets, pickled fish and tomato squirrel fish in Shandong are vivid in image, bright in color, fresh and crisp, sweet and sour. Raw material yellow croaker 750g. 20g onion, 20g mushroom, 20g magnolia slice, 20g carrot 15g cooked green beans 15g. Tomato paste 100g, Shaoxing wine 15g, refined soup 150g, clear salt 5g, sugar 20g, vinegar 20g, sesame oil 2g, starch 50g, egg yolk 15g and refined powder 15g. The production process is 1. Scales, gills and internal organs of yellow croaker are removed and washed with clear water. 2. Cut the fish head together with the pectoral and abdominal fins, then cut the fish head from the jaw, cut the fish head in half, pat it gently with a knife, remove both sides of the fish, remove the fine spines on the chest, connect the fish tails, spread a wide wheat ear knife on the fish surface, and use Shao wine for the fish head. 3. Marinate with salt. Dice onions, mushrooms, magnolia slices and carrots and blanch them in boiling water. 4. Add peanut oil to the wok, and when it is heated to 70% to 80% with medium fire (about 175 ~ 200℃), soak the fish heads and fish heads in fine flour and drag them into the yolk. 5. Make it into a squirrel shape and fry it until golden brown; Take it out and put it in a fish dish. 6. Leave a little oil in the pot, stir-fry tomato sauce in the pot, add diced onion, diced mushroom, diced magnolia flower, diced carrot and green beans, add Shaoxing wine, clear soup, refined salt, white sugar and vinegar to boil, thicken with wet starch and pour sesame oil on the fish. 2 "Jiangnan squirrel fish raw materials: a crucian carp, some fresh grapes, onions, ginger, garlic, tomato juice, salt and cooking wine. Practice: 1. Wash the fish and season it with some salt on the back. 2. After the oil is hot, add onion, ginger and garlic and saute. 3. Add fish and fry on both sides. 4. Take the fish out of the pot, put tomato juice, cooking wine and other ingredients in the pot, and cook the sauce. 5. After the tomato juice is boiled, pour it on the shaped fish. 6. The grapes were cut in half and placed on the edge of the plate as decoration. 3 "Huaiyang Squirrel" Squirrel is a famous dish in Huaiyang, and it is also a prescribed dish for the assessment of level chefs. This dish is made of mandarin fish, which is fried and smooth after removing thorns, changing knives, pickling and patting powder. Cooking method: Slippery ingredients: mandarin fish (grass carp can also be used) 1250g, two honey cherries, refined oil 1500g, vinegar 100g, dried starch 100g, sugar 125g, garlic, and garlic. Manufacturing technology: 1. Preparation for cutting and matching: (1) After the fish is slaughtered, it is washed, the head is cut off, and then the knife is cut off from the back of the fish to remove the bone spurs (the tail is connected with two fish bodies). The skin of the fish is flat on the pier, and the head of the fish uses a horizontal knife of about 0.3 cm (the inclination depends on the thickness of the fish). (2) Ginger, onion and garlic are all cut into rice. 2. Cooking procedure: (1) Put refined salt, Shaoxing wine, white sugar, vinegar, tomato sauce, wet starch, onion and ginger rice into a bowl, and add a proper amount of fresh soup to make a sweet and sour sauce. (2) Put a clean pot on the fire, add refined oil, heat it to 70% heat, pat the pickled fish and fish head evenly with dry powder, shape it, put it in an oil pan, fry it until it solidifies, and take it out. When the oil temperature rises to 80% heat, the heavy oil is crisp and cooked, then it is taken out, put into a tray, shaped, and two cherries are embedded in the fish's eyes. (3) Leave a little hot oil in the original wok, pour in sweet and sour sauce, stir with a spoon, sprinkle minced garlic when the juice thickens to form fish eye bubbles, pour in hot oil, bake the juice, pour it on the fish, and serve immediately. Features: bright yellow, squirrel-shaped, crisp, sweet and sour. Key process: (1) When removing fishbone, don't hurt the meat, and there should be no thorns on the meat. (2) Change the knife evenly, and do not change the fish skin. (3) Don't leave it for too long after patting, fry it immediately, otherwise the dry starch will stick together easily after being wet, which will affect the shape. (4) The three flavors of sweet and sour sauce should be combined and the thickness should be moderate. 1 "onion and garlic fish head pot ingredients: 1 fish head weighs about 650g, 1 slice of green pepper, 1 teaspoon of garlic, 1 tablespoon of lobster sauce, 180g of pickles, 2 onions and a few slices of ginger. Marinade: 65438+ 0/2 teaspoon of salt and sugar, 3/2 teaspoon of corn flour, and appropriate amount of pepper. Sauce: 1/4 teaspoons of soy sauce, 1/2 teaspoons of salt, 1 teaspoon of sugar and corn starch, and 5 tablespoons of water. Practice: 1. Remove gills from fish head, wash and chop, dry water and marinate with marinade for a while. 2. Wash the lobster sauce, drain it and chop it; Wash the onion and cut it into pieces. 3. Heat 3 tablespoons of oil and saute ginger slices, garlic and lobster sauce. Put the fish head in the bag, sprinkle with wine, add a little water, cover it, cook the fish head until it is 80% cooked, add sauce to the bottom and wait until it is cooked. Add onion, green pepper and red pepper. Note: the fish head should be big and the fish cloud should be smooth and sweet. Fresh fish head, shining eyes, full mouth. 1 "The basic characteristics of crispy diced fish with Chili sauce are that the diced fish is crispy outside and tender inside, and the crispy rice crust is spicy and delicious, with a long aftertaste. Raw materials: clean fish 200g, millet crispy rice100g, crispy paste 80g, dried red pepper 20g, pepper 5g, pepper15g, shallot 20g, ginger15g, garlic10g, refined salt and cooking wine. Practice: 1, cut the washed fish into dices and add refined salt, cooking wine, onion, ginger and pepper to taste; Cut the dried red pepper into sections, finely cut the wild pepper, and mince the remaining onion, ginger and garlic; Stir-fry sesame seeds for later use. 2. Put the clean pot into the oil and heat it to 50% heat. Drag the diced fish to a crisp paste, fry it in the oil pan until it is light yellow and crispy, and then take it out. Then fry the millet crust in the oil pan until it is crisp and take it out. 3. Heat a pot, add dried red pepper, wild pepper, pepper and minced ginger and garlic, stir-fry, pour diced fish and crispy rice, cook wine, add salt, sugar, chicken essence and sesame oil, then sprinkle with chopped green onion and cooked sesame seeds, stir-fry evenly and plate. 1 Name: Sweet and sour fish (Beijing cuisine) Features: golden color, sweet and salty, tender inside. Ingredients: 1 yellow croaker (grass carp, carp, etc. ) (weighing about 750g), golden cake 5g, green plum 5g, onion 10g, ginger 65400g. Soy sauce 10g, oil, starch and ginger juice. Practice: (1) Dephosphorize the fish, wash the fins, gills and internal organs, cut a knife to the bone every 2 cm on both sides of the fish, and then cut 1.5 cm along the bone to turn the fish up. Golden cake and diced green plum are slightly scalded with boiling water. (2) Put the oil in the pot and heat it to 70% to 80%, then put the fish with starch in it and fry it thoroughly, and then scoop it up on the plate in the kitchen. (3) Heat the bottom oil in the pot, add the onion, stir-fried Jiang Mo, onion and Jiang Mo, take out, add soy sauce, sugar, salt, cooking wine, vinegar and ginger juice, boil, add starch to make sweet and sour juice, then pour it on the fried fish and sprinkle with green plums. 2 "Name of the dish: sweet and sour fish (Shanghai cuisine) Ingredients: fish, Jiang Mo, chopped green onion and garlic, vinegar, sugar, soy sauce, wet starch, refined salt, clear soup 300g, peanut oil 200g. Practice: ① Gouge out the fish knife, slightly marinate it with refined salt and wrap it with starch paste; (2) Pour oil into the wok, fry for 8 minutes, and fry the fish into an arch shape until all the fish are golden yellow, then take them out and put them into a plate; ③ Leave a little oil in the wok, add the ingredients, thicken after burning, and pour the oil on the fish. 3 "Sweet and sour fish pieces (boneless) method: 1, buy peeled and boneless fish in the supermarket and cut into pieces. Grab a proper amount of salt, marinate for 20 minutes, then add an egg white, be careful not to have egg yolk, and grab them evenly. 2. Take out .. 3. Chop the ginger and garlic, and cut the green pepper into seeds. Put a teaspoon of minced garlic in the oil, add green pepper and salt, stir fry, and then take it out .. 4. Put a teaspoon of oil in the pot, stir fry Jiang Mo, add the fried fish pieces, stir fry a few times ... Put three teaspoons of sugar, two teaspoons of vinegar, two teaspoons of raw flour and half a glass of water into a bowl, and pour it into the pot with chopsticks. Push the fish quickly with a spatula. Mix well and take out the pot. This is delicious, but troublesome. Fish pieces without bones are easier to break. If you don't like green peppers, you can omit the step of frying green peppers. 4 "Sweet and sour fish raw materials: grass carp 200g, canned pineapple 20g, cucumber 20g, red cherry 2g, peanut oil 100g, cooking wine 12ml, refined salt 65438+ appropriate amount. Practice: 1. Cut the fish into 5 cm square pieces, and cut the fish into cross knives at intervals of 0.2 cm with a straight knife. Don't cut the fish skin. 2. Put the fish in a big bowl, add the fried wine and salt, marinate it a little, and stick it with starch. Dice asparagus and cucumber. 3. Leave the base oil in the frying spoon and heat it. Stir-fry onion, ginger and rice for a few times, cook cooking wine, add stock, sugar, salt and rice vinegar, boil, thicken until the juice is thick, secrete frying oil, add pineapple and cucumber diced, quickly turn it over for a few times, pour it on the fish flower, and embed the red cherry. (Patients with hyperlipidemia, hypertension, coronary heart disease and obesity should not eat. ) 5 "Sweet and sour fish Ingredients: Yellow croaker (grass carp, carp, etc. ) 1 tail (weighing about 750g), gold cake, green plum 5g each, onion 10g, ginger 10g, sugar 125g, vinegar 50g, salt 3g and seasoning. Golden cakes and diced green plums are slightly scalded with boiling water; 2. put oil in the pot and cook until it is 70% to 80% hot. Stir-fry the fish with starch and scoop it up on the kitchen plate. Heat oil in a pan, add onion and Jiang Mo to stir fry until fragrant, remove onion and Jiang Mo, add soy sauce, sugar, salt, cooking wine, vinegar and ginger juice, boil starch to make sweet and sour juice, pour it on the fried fish, and sprinkle with green plums and diced gold cakes. 1 "Chicken sauce papaya roasted Yin Xue fish ingredients: papaya 4 Liang (fragrant, ripe enough) cut into Japanese characters; Silver snow fish 6 is cut into Japanese characters. Chicken juice 2 Liang, chicken powder 1, monosodium glutamate, salt. Output: 1. Soak papaya in hot water for later use. 2. Heat the oil to about 160 degrees in a strong wok, add the silver snow fish and fry until it is light golden yellow, and drain the oil. 3. Pour the raw materials (onion, green pepper, red pepper) into a small explosion, add papaya, add two soups and half a catty of chicken juice, and simmer for about 1 minute. 4. Add seasoning, add silver snow fish, roll with a spatula and stew for half a minute. Features: appetizing, fragrant and delicious. The key: the papaya should be cooked fragrant, and the silver snow fish should be turned gently, not rotten. 2 "Expert recommendation: Roast snow fish: 1, peel snow fish and cut it into small pieces, and mix it with salt, white pepper and lemon. 2. Brush the fish pieces with butter, put them in the oven, bake at 180℃ for 20 minutes, and take them out. 3. Bake until golden brown. Features: Snow fish is a deep-sea fish with high nutritional value, fresh and tender taste, no thorns and fresh butter. The food in this western restaurant is of a slightly higher grade. 3 "First course of steamed snow fish with mushrooms: 1 frozen Yin Xue fish steak, 1 first course, 3 pieces of mushrooms, 2 pieces of shredded Qiang, appropriate amount of onion, 1 piece of onion, a little Qiang juice, Shaoxing wine, salt, sugar, 1 teaspoon of Shaoxing wine, 6544. Soak the first dish a little, wash it, shred it, and add a little sugar to marinate it evenly for later use. 2. Thaw the snow fish, scale it, wash it, dry it, mix the seasoning evenly, spread the fish on both sides and marinate it slightly, put the onion into the plate, then add the marinated snow fish, sprinkle with shredded Qiang, shredded head vegetables and shredded mushrooms, steam it over high fire until the materials are cooked, take it out, sprinkle with diced onion and blanch it. Instant food. 4 "Silver Cod Sauce Material: 3 pieces of silver snow fish, mixed fruit 1/2 cups, salt 1/2 teaspoons, sugar 1 teaspoon, soy sauce 1 tablespoon, a little sesame oil and pepper, rice wine 1 tablespoon, juice and water. 1/4 teaspoon salt and 1 teaspoon millet flour. Practice: 1. Wash and dry the silver cod, add the marinade and wait 1/2 hours. 2. Fry the silver cod in 2 tbsp oil in teppanyaki until golden brown on both sides. 3. Boil the juice, add the mixed fruit and stir well. 4. pour it on the fried silver cod and taste it. Green garlic 150g, celery heart 100g, dried pepper 15g, Pixian watercress 40g, clear oil 200g, soy sauce 15g, monosodium glutamate 1g, ginger slices 10g. Production method: 1. Fish with bones and thorns (generally speaking, it is best to choose fish without thorns), cut the fish into pieces 5 cm long and 3 cm wide, put them in a bowl, season them with soy sauce and cooking wine, and mix well with water and bean powder. 2. Wash the green garlic and celery, and cut them into 6.5 cm long segments and blocks respectively. 3. Heat the oil in the pot, dry peppers and prickly ash, fry until brown (don't fry, take the outstanding flavor as the degree), remove and chop. 4. Add green garlic and celery to the crude oil in the pot, stir-fry until it is broken, and serve. 5, the oil in the pot is hot, put Pixian watercress, stir-fry red, add soup (appropriate amount, too much is light; Too little bean powder is easy to fall off and the soup is sticky. Boil slightly, remove the residue of bean paste, put green garlic, Chinese cabbage and celery into a soup pot, add soy sauce, monosodium glutamate, cooking wine, pepper noodles, salt, ginger slices and garlic slices, burn thoroughly, take out and put them into a deep dish or lotus leaf bowl. 6. Pour the fillets into the slightly opened original soup pot (the soup should be slightly opened. If the soup doesn't boil, the bean powder will fall off; When the soup is very big, the sliced meat will get old easily. Spread it out gently with chopsticks, pour it into a dish or bowl of assembly materials after cooking, sprinkle with dried Chili powder and pepper powder, and then pour boiling oil to make it more spicy. Note: It is highly technical and difficult to make this dish well. However, as long as two spicy and one hemp (Pixian watercress, dried pepper, pepper) and other auxiliary materials are available and made according to the above methods and essentials, satisfactory results can be obtained. 2. Preparation method of boiled fish raw materials: one fresh grass carp, 500g soybean sprouts, cooking oil 1000g (actual consumption is about 100g), 250g dried pepper, 50g pepper, and a little salt, cooking wine and starch. Production method: 1) firstly, the grass carp is washed and sliced into fillets. 2) Wash soybean sprouts for later use; 3) Put about 500 grams of water in the pot. After boiling, blanch the bean sprouts in water until they are 8% mature. Take it out and put it in cold water, dry it, and put it evenly at the bottom of a clean bowl; 4) Blanch the sliced fish in water for a while (78% mature) and code it on the bean sprouts; 5) After the wok is on fire, pour in cooking oil. After boiling, remove from the fire, add pepper and dried Chili, stir-fry a little (not too long, otherwise it will fry), and immediately pour it into a bowl filled with fish and bean sprouts (be careful not to burn); 6) At this point, a pot of delicious boiled fish is ready. Note: the difference between delicious and not delicious lies in the level of knife work, seasoning and heat.