Fish practice.

Fish is a very auspicious animal in China, in many traditional festivals on the dinner table are not less than a fish dishes. Many people like to eat fish, each species of fish made of dishes are very tasty flavor, fish home practices people are also more aware of the corresponding holiday to do a suitable dish to indicate auspicious omens. Below to introduce you to several commonly eaten fish practices.

One, pickled fish

Raw materials: grass carp 1, pickled cabbage 1 small handful, egg white, wild peppers, oil, salt, 2 grams of chicken essence, 5 grams of ginger, 5 grams of garlic, wine, starch, sugar 2 grams of coriander, pepper, pepper

practice:

1, fish head fish bone chopped pieces of meat on the body of the fish is diagonally sliced into slices of fish, respectively, add salt, wine, starch and a little bit of egg white. a little egg white to marinate for about 10 minutes.

2, sauerkraut washed and hand squeezed dry water, cut into pieces; ginger and garlic, pickled wild peppers, millet pepper minced.

3, hot pan on the oil is hot, under the chopped ginger and garlic, pickled wild peppers, millet pepper diced fried incense, pour into the sauerkraut stir-fry and pour into the amount of boiling water on high heat.

4, the fish head fish bones into the boil again, turn to medium-low heat, add salt, sugar, pepper to taste, add 2 spoons of pickled pepper water and then cook for about 15 minutes.

5, the marinated fish into the soup, slightly solidified with chopsticks, and then scattered, such as fish slices cooked to brown, add chicken essence to enhance the flavor of sheng out, pouring a little hot oil, sprinkle parsley can be.

Two, squirrel Mandarin fish

Raw materials: 200 grams of guppy, 2 grams of cooking wine, 10 grams of pine nuts, a little pepper, 10 grams of ketchup, 500 grams of vegetable oil, 40 grams of wet starch, salt in moderation, 15 grams of vinegar

Practice:

1, guppy scales, gills, fins, viscera, remove the head of the skin coat, washed, chopped off the head of the fish, spread out

1: Remove the scales, gills and fins from the guppy.

2, with a knife to the back of the fish bones cut off (do not cut the belly of the fish), in the tail to stay about 1 rain spine.

3, guppy de-boned, skin-side down spread, with a diagonal knife cut into a flower knife, knife depth of the meat of 4/5, do not cut through the skin of the fish, in the tail at the tail to open a mouth, pull the tail out of the knife.

4. Sprinkle the fish with salt, pepper, cooking wine and wet starch (a little) to coat well.

5, frying pan on the fire, hot, pour vegetable oil, oil hot to 70%, will be gui fish dipped in a little starch, put the frying pan for a few minutes.

6, and then the fish head dipped in cornstarch, into the frying pan, fried until golden brown out, will have a knife side up in the fish plate, loaded with fish head.

7: Put the pine nuts in the frying pan, remove them from the frying pan when they are cooked, and put them in a small bowl.

8, leave a little oil in the frying pan, put a little broth, add salt, sugar, tomato paste, vinegar, boil, thicken with wet starch, add a little hot oil to push well, out of the pan poured on the fish, sprinkle with pine nuts can be.

Three, sweet and sour scallops

Raw materials: fresh scallops, scallions, ginger, star anise, soy sauce, vinegar, sugar, cooking wine, salt, starch

Practice:

1, scallops choose to wash clean, chopped into 10 cm section, marinated in salt for about 10 minutes.

2. Take a clean bowl, pour in cooking wine, 1 tablespoon of soy sauce, 1 tablespoon of sugar, stir well, pour in vinegar and salt to taste.

3. Dip the scallop segments into the dry starch.

4: Add oil to the pan, and when the oil is hot, add the scallop segments and fry over low heat

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