Fish fillets in sour soup
Ingredients:
Fish fillets, enoki mushrooms, garlic, Knorr fat beef buns in sour soup (available in supermarkets)
Method:
1. Wash the enoki mushrooms and cut them into small strips, mince the garlic and set aside.
2. Heat oil in a pan, add minced garlic and dried chili and stir-fry until fragrant. Add sour soup packet and 2 bowls of water. After boiling, add enoki mushrooms and cook.
3. Take out the enoki mushrooms, spread them on the bottom of the bowl, add the fish fillets, cook them, take them out and spread them on top of the enoki mushrooms.
Braised fish
Ingredients:
fish, ginger, garlic, green and red pepper
Method:
1. Prepare the sauce first: three spoons of light soy sauce, half a spoon of dark soy sauce, half a spoon of oyster sauce, appropriate amount of white sugar, and stir well.
2. Cut the fish a few times and dry it with kitchen paper .
3. Heat oil in a pan, add appropriate amount of salt, add fish and fry until both sides are slightly charred, add ginger and garlic and sauté until fragrant.
4. Add half a bowl of boiling water and seasonings, cook over medium-low heat until the juice is reduced, and finally sprinkle with green and red chili peppers.
Pine Nut Fish
Ingredients:
Sea Bass , tomato sauce, iced plum sauce
Method:
1. Take the meat from the seabass and pick the spines. Cut the fish into strips with a vertical knife first, then cut it horizontally, and soak it in water. Remove the minced fish.
2. Marinate the fish with a spoonful of salt and a spoonful of cooking wine for 20 minutes to remove the fishy smell. Cover the fish with starch until it is plump and set aside.
3. Heat oil to 130 degrees, deep-fry the fish noodles until they are set, then turn over medium-low heat and fry for 8 minutes. Do not turn over easily.
4. Mix plum sauce, tomato sauce, white vinegar and rock sugar with 50ml of water, bring to a boil, take it out and pour it on the fried fish.
Beer fish
Ingredients:
Grass carp, onion
Method:
1. Cut the fish into pieces, add two slices of ginger, two spoons of cooking wine, two spoons of light soy sauce, one spoon of dark soy sauce, half a spoon of pepper, a spoon of bean paste, and two spoons of bean paste. Starch, mix well and marinate for half an hour.
2. Heat oil in a pot, sauté onions, ginger and garlic until fragrant, add onions and stir-fry until fragrant, top with fish, pour in a can of beer and a little water.
3. Bring to a boil over high heat, simmer over low heat for 15 minutes, and finally sprinkle with coriander and serve.
