Perch only has a main thorn, and there are almost no small thorns. Steamed bass is so simple that you will know it as soon as I say it. Shred onion and ginger, apply a little salt and yellow wine to the fish inside and outside, marinate it slightly (you can draw a few oblique knives on the back of the fish and put some shredded onion and ginger), steam it on high fire for 10 minutes or turn it on high heat in the microwave oven (my microwave oven has the function of steaming fish, if not, look at it raw and cooked for ten minutes). After taking out the pot, pour out the soup, throw away the shredded onion and ginger of the steamed fish, and put new shredded onion and coriander on the fish. Pour steamed fish soy sauce on the plate, remember not to pour soy sauce on the fish, but to pour it on the plate, and dip the fish in the soup when eating, so that the meat is the most tender! Finally, burn some hot oil and pour it on the fish evenly, so as to stimulate the taste of shredded onion and coriander, and remove the fishy smell. By the way, steamed fish basically do this, and if you learn this, others will do it.

Flounder flounder, it has only one main thorn, and the others are all complete meat! There are often frozen counters. Steaming is similar to bass (steamed fish and soy sauce are not necessarily put), which is naturally delicious and fragrant, especially the bones are particularly delicious (all big bones, little thorns), sucking refers to the original fish! There is also a way to braise in soy sauce, which is another flavor. However, this is a marine fish, and it is estimated that cities far from the sea are more likely to eat chilled fish.

Some people don't like tilapia (African crucian carp) because of its thick meat, but it only has main thorns and no small thorns. I like eating super myself, because it's really cheap and easy to make! However, it should be noted that tilapia is thick and not suitable for cooking soup, but suitable for braising and roasting. It is especially suitable for braising it with all kinds of rich seasonings, because the complex fragrance can enrich the original rough fish of tilapia, and the fish soup bibimbap is not afraid of fishbone, and it can eat many bowls of rice! The roasted tilapia in Yunnan restaurants is also quite good. The smell of lemongrass and onions is sprinkled with Chili powder. Gee, learn how to do it quickly! There should be a stewed fish on the table in autumn!

Needless to say, whitebait! Wuxi specialty, one of the three whites of Taihu Lake! A small main thorn, crisp cartilage, fully meets the needs of people who don't like to pick holes. Whitebait is said to be small and delicious. Whitebait in Taihu Lake is small, and whitebait in other places is super large. But whitebait dies when it comes out of water. It's very delicate! So fresh whitebait is the best. Scrambled eggs with whitebait, stewed eggs with whitebait and whitebait soup are all simple and nutritious, and they taste super cool. Whitebait is delicious, so it is generally light. Whitebait can also be wrapped in wonton, which is especially suitable for children at home.

When the diced yellow pepper (Engong fish) first came into contact with the diced yellow pepper and really ate hot pot, it looked scary and not big, but I tried to rinse two pieces and found them delicious! You know, the fish that dares to cook hot pot dishes should be well cooked, light in smell, and less stinging, and the diced yellow peppers are perfect! There are more yellow diced peppers in the south, which is not so common in the north, but it doesn't matter, there is always a way. The daily meal of yellow chilli diced is fried with oil, the stew is especially fresh, and some tofu, coriander, pepper and sesame oil are added. You can also braise in soy sauce, put some peppers, or stew soup in a stone pot with potato powder, Flammulina velutipes and Hainan Lantern peppers, and have a spicy meal.

Catfish Catfish is particularly abundant in Sichuan cuisine and consumes a lot. But this kind of fish is especially delicious when it is well done, and it always smells like earth when it is not well done. If you cook it yourself at home, you must make it heavy, mainly braised in brown sauce, with more garlic cloves. When the bean paste is fried, it will be quite delicious. I remember that there seems to be a catfish-roasted eggplant in the northeast cuisine, which was sold in the restaurant downstairs of the company before. I haven't eaten it for many years, but in my memory, it is delicious as hell. Every time I go to that store, I must order it!

Eels burn eel rice, steam eel, eat steamed eel when eating fresh lake, cut into pieces and put on a plate for steaming, the skin is fat but not greasy, the meat is tender, and there are no small thorns!

Not much to say about hairtail. When I was a child, as soon as the New Year's Day was over, my parents handed out a lot of frozen hairtail, which could be put in a semi-refrigerator. I had enough. But there are still many people who like to eat it, such as braised, steamed, sweet and sour, and fried. Of course, people love it because it only has one main thorn and two side thorns, and it is not expensive.

Pomfret and bream are often found at the seaside, and in the past two years, there have been more in the mainland. There is only one main thorn, the big steamed one is the best, and the small one is suitable for braising.