Ingredients: perch, salt, coriander, soy sauce, diced garlic, diced ginger, cooking wine, vinegar, pickled pepper and sesame oil.

Practice: clean the bass, put a flower knife on each side of the fish, and marinate with salt and soy sauce. Heat the oil pan, fry the perch until golden brown, add pickled pepper, minced garlic and Jiang Mo, saute until fragrant, add the fried fish, add salt, vinegar, soy sauce and cooking wine, sprinkle coriander when cooked, and sprinkle with sesame oil.

Braised fish head with yuba

Ingredients: fish head, bighead carp, red pepper, rock sugar, onion, ginger, garlic, soy sauce, sesame oil, coriander, oyster sauce, white pepper and white vinegar.

Practice: soak yuba in water, cut ginger, red pepper and onion into filaments; Slice ginger, red pepper, onion and coriander. Wash the fish head, absorb the water with paper and sprinkle a thin layer of flour for later use. Put oil in a hot pan, and when the fish head is fried to golden brown, pour out the oil in the pan, leaving only the remaining oil. Add garlic, ginger and onion and stir-fry until fragrant, then add oyster sauce and soy sauce and stir-fry until fragrant. Then add hot water to half of the fish head. Add yuba, rock sugar and chopped white pepper, turn to medium heat, cover and simmer for 5 minutes. Open the lid, turn the water, drain the soup and pour a little pot vinegar.