Ingredients: sea bass 1 kg, onion, ginger, a little soy sauce, a little vinegar, a little salt, a little oil and a little medlar.

Exercise:

1. Gut-removing, scale-removing, cleaning, head-and-tail-removing, and evenly slicing bass from abdomen to back.

2. Sea bass is salty, just put a little salt on both sides of the fish before steaming.

3. Shred the onion and ginger, spread them on the bottom of the plate, put the fish on the plate, put it in a triumphant shape, and put a little medlar on it.

4. Boil water on the pot for 6 minutes, don't uncover it after turning off the fire, and then simmer for 4 minutes, commonly known as "virtual steaming".

5. After taking out the pot, pour the juice made of vinegar and soy sauce on the fish, sprinkle with chopped green onion, and then pour hot oil.

Roasted perch with colored pepper

Ingredients: sea bass 1, half red pepper, half yellow pepper, half celery 1, half onion, salt, black pepper, cooking wine, steamed fish sauce, onion ginger and oyster sauce.

Exercise:

1. The scales, gills and internal organs of sea bass were removed and cleaned, and several incisions were made on the fish body to facilitate pickling and tasting.

2. Wipe the fish around with salt and stuff the onion and shredded ginger into the fish belly.

3. Marinate with cooking wine, steamed fish soy sauce and black pepper for more than 3 or 4 hours, and then put it in the refrigerator for cold storage.

4. Red pepper, yellow pepper and onion are cut into thin strips, and celery is shredded.

5. Add oyster sauce to the cut vegetables and mix well for later use.

6. Prepare a large tin foil, put a layer of cooking oil on the tin foil, put the pickled sea bass on it, and then spread the seasoned five-color vegetables.

7. Wrap the fish completely with tin foil, knead the edges, put it in an oven preheated to 200 degrees, and bake in the middle layer for 20-30 minutes.

Braised bass

Ingredients: perch 800g, 2 eggs, salad oil, peanut oil, onion, ginger, garlic, soy sauce, vinegar, white wine, cooking wine and pepper.

1, clean fish scales and gills, and cut flowers with a knife.

2, the eggs (whole eggs) are scattered, pasted, and the fish is fried with salad oil.

3. Fry the fish before frying.

4, re-pot, pour peanut oil, add fish and seasoning, stew soup thick, pot and plate.