Clear soup 1 Cook the fat fish, wash the fat fish (not too big) and let it dry for a while. 2. Cut the ginger slices and onion segments, and peel the garlic for later use. 3. Pour water into the pot (more water will take a long time to burn) and light it. 4. Cook the fish, ginger, garlic and a little salt in the pot. 5. After boiling, scoop out the "bubbles" in the pot with a spoon and try to avoid "bubbles". Fish has a boiling taste, which is more fragrant when cooked for a long time in medium fire. 6. It takes about 20-30 minutes to cook. Add a little salt according to your taste. Finally, put the onion, cooking wine and monosodium glutamate into the pot. 1. Chop the fish head and divide it in half.

2. Separate the two large pieces of fish and steak horizontally with a knife. And cut the fish into pieces of appropriate size.

3. Fish head and steak are reserved. Put an egg white in the fish fillet, add a little salt, dried starch, cooking wine and chicken essence, and grab it evenly with your hands.

4. Put the prepared salad oil, pepper and dried pepper into the pot and stir-fry slowly on low heat. After discoloration, half of the oil, pepper and pepper are put out for use.

5. Turn on the fire, add garlic cloves, stir-fry ginger slices, and pour in fish head steak and stir-fry a few times. Pour in a small bowl of cooking wine, about 5g salt and 750- 1000ml boiling water.

6. After the fish head soup is boiled and fragrant, put the fish fillets flat in the boiled soup.

7. Fish fillets will cook quickly. Add proper amount of chicken essence, white pepper and salt and pepper powder before cooking.

8. Be sure to put the baked bean sprouts and mustard tuber in a big enough pot. Pour the fish fillets and soup into this basin. Finally, pour half a bowl of oil on it. Roasted fat fish 1. Chop red pepper; Wash and shred ginger and onion;

2. Cut the fish head open and put it on the plate. Add red pepper, shredded ginger and shredded onion, steam in a steamer and take out.

3. fry the fish in a 70% hot oil pan until both sides are golden, and take it out;

4. Put the clean pot in medium heat, add salad oil, ginger, minced meat and bean paste and stir-fry until fragrant;

5. Add fish, add mung beans, salt, sugar, monosodium glutamate, cooking wine and appropriate amount of water to simmer;

6. Cook when the juice is full of flavor;

7. Put the fish head and fish body on the plate and pour the fish sauce on the fish head.