Ingredients: 350g bass, 3 slices of ginger, salt, salt and pepper, spicy powder and perilla.

Exercise:

1. Cut and wash the perch, and change the knife to cut the perch into whole fish.

2. Put oil in the pot and saute the ginger slices. Fry the perch until both sides become hard and yellow.

3. Put the fried bass on the tin foil paper, sprinkle salt and pepper on the upper and lower sides of the bass while it is hot, and pour the bottom oil in the pot on the fish for pickling (it must be hot before the bass can taste).

4. Preheat the oven for 8 minutes and bake at 200 degrees for 20 minutes (the baking time is based on the actual weight of the bass).

5. Sprinkle with spicy powder and perilla.

Second, roast bass with scallion.

Ingredients: perch.

Spices: onion, ginger, garlic.

Seasoning: salt, cooking wine, pepper, soy sauce _ oil chicken essence.

Tool preparation: wok.

Exercise:

1. Slaughter and clean the perch, and draw diamond patterns on both sides of the fish.

2. Wash the onion, ginger and garlic, cut the onion into sections, and slice the ginger and garlic.

3. Heat the oil in the pan, pour out the hot oil, add a little cold oil, and fry the bass on low heat until both sides are slightly yellow.

4. Add vegetable oil to the pot, add onion and stir-fry until golden brown, then add ginger and garlic and stir-fry, add perch, add broth, salt, pepper, soy sauce and oil, stir-fry until it tastes good, and add chicken essence to adjust the taste.

Third, lemon perch

Ingredients: perch 1.

Ingredients: lemon 1, onion, red pepper.

Seasoning: steamed fish sauce (or fish sauce), sugar.

Seasoning: steamed fish and soy sauce.

Exercise:

1, steam the perch (1 kg fish for about 8 minutes), and pour off the fishy water.

2. squeeze the lemon out of the water and cut the skin into silk.

3. Shred (or chop) onions and red peppers and put them in a bowl. Add steamed fish sauce, white sugar and lemonade, and put them in a microwave oven for 3 minutes on medium heat to melt the sugar.

4. Pour the juice on the steamed fish and sprinkle with a little lemon peel.

Fourth, steamed bass.

Ingredients: 65438+ 0 bass (500-600g), 30g cooked ham, 30g bamboo shoots, 4 mushrooms and a little coriander.

Accessories: 5 grams of ginger slices and shredded onion, 5 grams of salt, 0/5 grams of cooking wine/kloc-,a little soy sauce and 50 grams of chicken soup.

Preparation: gut the perch, clean it, dry the excess water and put it in a steaming tray; Cut the ham into pieces similar to the size of bamboo shoots and code them on the fish; Soak mushrooms in warm water, remove pedicels, slice, and code around the fish. Then put ginger slices and shredded onion into a fish dish, and then pour in salt, soy sauce and cooking wine. Wash coriander and cut into sections for later use.

Exercise:

1. Boil the water in the steamer with high fire, put it in a fish dish, steam for 8 ~ with high fire, take out the fish immediately after it is cooked, and pick out the ginger slices and shredded onion.

2. After the chicken soup is boiled, pour it on the fish and decorate it with coriander.

Tips:

1. If there is no chicken soup, you can add chicken essence to clean water instead. Adding chicken soup is mainly to increase the flavor of steamed fish, and it is ok without adding it.

2. Steamed fish should be as fresh as possible, except perch, grass carp, Wuchang fish and mandarin fish.

Five, fried bass

Ingredients: 225g fat pork, net bass 1 g, 3 eggs.

Seasoning: 3 teaspoons of refined salt, monosodium glutamate 1.5 teaspoons, sesame oil and pepper 1 teaspoon, 0.5 tablespoons of wet starch and dry starch, 750g of peanut oil, and refined salt of Ji juice and pepper 1 plate.

Production: change the fat into a rectangle with a length of 5cm and a width of 3cm, and marinate 24 pieces. Change the bass meat into rectangular slices about 5 cm long and 3 cm wide, and mix in refined salt, monosodium glutamate, sesame oil and pepper.

Practice: Mix the eggs and wet starch into a thick paste, spread the fish evenly into 70%, and mix the salt and fat evenly. Sprinkle dry starch on the big plate, arrange the fat, and then stick the fish on the fat. Heat the pot with base oil, remove the end from the fire, put the fish in the pot, put it back in the oven and fry it until it is half cooked and golden on both sides, then pour it into the colander. Cut it neatly with scissors and put it on a plate. Serve with Ji juice, salt and pepper at the same time.

Six, fresh pepper bass

Ingredients: 650g of perch, 30g of fresh pepper, 20g of red pepper, 5g of onion10g, 5g of ginger, 3g of salt, 2g of monosodium glutamate, 20g of cooking wine15g, 20g of water starch and 0g of soup100g.

1. Scales, gills and internal organs of perch are cleaned and boneless, and then cut into 2mm thick fillets. Fish fillets are seasoned with cooking wine and salt, starched with water starch, and then placed in a fish basin with fish heads for modeling.

2, onion, ginger shredded, red pepper top knife cut pepper ring for use.

3. Make a steamer. After the water is boiled, steam the perch in the fire for 6 minutes. Take it out for later use.

4, make oil in the pot, add onion and ginger to stir-fry with 70% heat, add fresh pepper, boil soup, and boil the soup into white.

5. After the soup turns white, add salt and monosodium glutamate to taste. After adding the red pepper rings, pour the soup in the pot on the steamed bass and serve.

Tips:

1. The purpose of adding salt to perch cooking wine is to refresh and remove fishy smell, which cannot be omitted.

2. The perch must be removed after steaming for 6 minutes. Once steamed, the taste will be greatly reduced.

3. Boil the soup in advance. Step 4-Boil the boiling soup in the pot when the oil temperature is high, which will make the soup more milky and richer in taste.

Seven, raw bass.

Raw materials: perch; Onions; Ginger; Green and red pepper; Steamed fish and soy sauce; Green vegetable heart; Egg white; Starch.

Exercise:

1. Slaughter and wash the perch, remove the head, tail, spines and tendons, cut the fish into large pieces, and add salt, cooking wine, egg white and starch for sizing.

2. Wash the hearts of vegetables.

3. Wash and shred the onion, ginger and green pepper respectively.

4. add water to the pot. After the water is boiled, put the heart of the vegetables into the boiling water, remove it and put it around the plate.

5. Add clear water (or broth) to the pot, add the head, tail, spine, ribs, salt and cooking wine of the perch, and cook in a dish to form the outline shape of the perch.

6. Cook the perch slices in a pot, take them out and put them on a plate, sprinkle with onion, ginger and shredded green pepper, pour in steamed fish soy sauce, then heat the oil and pour it on the onion, ginger and shredded green pepper.

Eight, dry roasted bass

Ingredients: one seafood bass (more than one catty), egg 1 piece.

Accessories: bamboo shoots, green peppers, mushrooms, shallots, shredded fresh ginger, refined salt, soy sauce, vinegar, starch, half a bowl of bean paste and peanut oil.

Exercise:

1. Wash the perch by descaling, eviscerating, and removing the spines. Cut several knives diagonally on both sides of the fish, put it in a container, add 2 spoonfuls of vinegar, a little salt and shredded fresh ginger for 20 minutes.

2. Beat the eggs in a bowl, stick some dry starch on the surface of the flooded fish, then spread the egg liquid evenly on it, heat the wok, pour peanut oil, fry the fish when the oil is hot, fry one side first and then the other side, and fry both sides until brown.

3. Slice bamboo shoots and green peppers, dice mushrooms and mince onions. Leave the bottom oil in the frying pan and sit on the fire. Add bean paste and stir-fry red oil, then add diced bamboo shoots and fragrant mushrooms and stir-fry, add a spoonful of soy sauce, appropriate amount of water and a little salt to taste.

Then put the fish in the pot, cover the pot, simmer for a few minutes, then add the green and red pepper slices, sprinkle with shallots, and add a spoonful of water starch juice to the pot. When you put the fish on the plate, put it on the plate, and then pour the vegetables and juice on the fish.

Nine, rich and open the screen bass

Ingredients: one bass (about a catty), one shallot, one ginger and half a red pepper.

Seasoning: oil, salt, soy sauce, oil, pepper.

Exercise:

1. Half shallots are shredded, half chopped green onion, half ginger is shredded, generally minced, and red pepper is minced.

2. Clean the perch, wipe a little salt on both sides, cut off the fins of the fish head with a knife, put the fish head on the edge of the plate, cut it along the back of the fish with a knife, and cut it into continuous pieces with a width of 1 cm (the bones must be cut off), but don't cut off the belly until the fish tail.

3. Put shredded onion and shredded ginger into a dish, fan the cut fish and surround the fish head in the middle.

4. Pour the water into the steamer, bring it to a boil, and steam the cut fish in the steamer for five minutes.

5. While steaming the fish, heat the wok, add a spoonful of oil, when the oil is 60% hot (that is, you can feel the heat of the oil when you put your hand on the wok), add onion, ginger and Chili powder, pour a little soy sauce and a spoonful of oil, add a little water and pepper, turn off the fire after boiling, and pour the prepared juice evenly on the steamed bass surface.

Tip: The bottom of shredded ginger and shredded onion is to make the fish heated more evenly and cooked more easily. It's best to choose a catty of steamed fish. It's too big to steam, and it's too old to steam for a long time.

Ten, Kirin steamed bass.

Steamed perch with Kirin is a famous Cantonese dish, which is made of mushrooms, ham and bamboo shoots. The perch slices are arranged in the shape of Kirin and then steamed. It has beautiful appearance and delicious taste, and is very suitable as a family banquet dish.

Ingredients: bass (about 1 kg 3 Liang), mushrooms, ham slices, shredded ginger, chopped green onion, chopped coriander (coriander).

Exercise:

1. The perch was cut off from the head and tail and cut into two pieces from the back (that is, the "soft and hard edges" in Cantonese).

2. Cut 6 large pieces with oblique knives on each side, and taste with a little salt and monosodium glutamate.

3. Slice the mushrooms and slice the ham into appropriate sizes.

4. Put 6 groups on each side, a total of 12 groups, put them on the head and tail, and steam for 8 minutes until cooked.

5. After steaming, pour off the sweat and pour in the boiled oil and sauce.