1. Four-gill bass
Ingredients: 200g fresh four-gill perch.
Ingredients: cooked ham 12g, bamboo shoots 60g.
Seasoning: 5.2 grams of onion, 8 grams of refined salt, 2.4 grams of pepper, 40 grams of lard and 8 grams of yellow wine.
Cooking method:
(1) Remove gills and internal organs of perch (roll them out with bamboo chopsticks) and wash them. Slice bamboo shoots, ham and ginger evenly, and cut onions into sections.
(2) Put the pot on fire, add lard, add onion and ginger slices, and fry until golden brown with strong fire, that is, stir-fry the bass with its belly up, turn it over, cook the wine, cover it for a while, add a proper amount of water to cook the soup until it is milky white, then cover it, continue to simmer for about 4-5 minutes, add bamboo shoots, salt, monosodium glutamate and pepper, and start the fire again.
2. Water shield bass soup
Ingredients: Songjiang perch 200g.
Ingredients: 40g water shield, 20g water fungus.
Seasoning: egg white 1, 8 slices of coriander leaves, 40g of Shaoxing wine, 4g of refined salt, 40g of white vinegar, 0.4g of chopped green onion, Jiang Mo 1g, white pepper 1g, 32g of water starch, 200g of perch bone soup, 20g of sesame oil and 20g of chicken soup.
Cooking method:
(1) Shake off the meat of perch, put it in a bowl, add egg white and mix well, add 2g of refined salt, mix well with water starch16g, and add onion and ginger residue.
(2) Heat a wok over high fire, add minced onion and ginger, stir fry until fragrant, then add water shield and fungus, scoop in bass bone soup and chicken soup, add Shaoxing wine and the remaining refined salt, boil, skim off the floating foam, put minced bass slices in the wok, cook until the fillets are cooked, pour in sesame oil, take out the wok, put them in a bowl and sprinkle.
3. Braised four-gill bass
Ingredients: 200 grams of four-gill bass.
Ingredients: two taels of pig net oil.
Seasoning: tied chives, two slices of ginger, half of yellow wine, half of sugar, eight points of soy sauce and one or two cooked lard.
Cooking method:
(1) Wash the perch first, gut it and leave the liver.
(2) After the wok is heated and wiped clean, add lard, then add onion and ginger, stir-fry until the onion and ginger are fragrant, arrange the fish, wrap them with clean oil, put a little starch on the bag mouth, and put them into the oil pan.
(3) Fry until it is tender yellow for about 1-2 minutes, then turn over and fry slightly, add wine, soy sauce and water, and cook thoroughly.
4. Four-gill bass with eight raw hot pots
Ingredients: 400g of four-gill perch. Ingredients: Sliced pork, shrimp, pork tenderloin, sliced chicken and duck gizzards, fish fillets, sliced eggs and sliced chicken and duck, each with a small dish, topped with fine powder and spinach.
Seasoning: onion, ginger and other seasonings.
Cooking method:
(1) After the soup in the warm pot is boiled, put the raw slices into it one by one.
(2) putting the whole four-gill bass with bile removed and liver cleaned into a warm pot,
(3) After boiling again, add seasonings such as fine powder and spinach.