Bass recipe

Braised perch with shepherd's purse, steamed perch, perch in the cloud, perch with four cheeks in eight treasures, fresh fish noodles with watercress, crispy perch, steamed perch with Thai lemon, steamed perch with Jinhua Kirin, spicy roasted perch, colorful perch, steamed perch with XO sauce, side dish tofu, perch with mountain pepper, perch with astragalus root, perch with wine and lemon milk.

Roasted perch

1 perch, 2 lotus roots, 2 garlic seedlings, 1 coriander, 1 celery, half onion, 5 slices of ginger, 1 star anise, 6 fennel seeds, 6 dried peppers, 1 teaspoon pepper,/kloc-

1. Cut the perch and slice the onion obliquely. Sliced ginger. Cut garlic sprouts, celery and coriander into pieces.

2. Heat the pan, put the oil in, and fry the bass skin with medium heat.

3. Slice the lotus root and cook it. Lay the lotus root flat on the bottom and put the fried fish on it.

4. Put onion, ginger, garlic sprout, coriander, celery, Pixian bean paste, dried pepper, star anise and fennel in the pan for frying fish, and stir-fry with soy sauce, cooking wine, sugar and salt.

5. Pour the fried seasoning juice into a container, spread it around the fish, put it in a container and bake it in an oven at 200 degrees for 10 to 15 minutes, and sprinkle with the reserved coriander leaves.

Ingredients: 3 tomatoes, 1 perch, 2 slices of lemon, 3 slices of ginger and appropriate amount of onion (4 people).

Cooking method: wash tomatoes, remove pedicels and cut into pieces; Scrape the scales and viscera of the perch, wash it and remove the bones. Add a proper amount of water to the pot, add ginger slices and a small amount of cooking oil, add perch slices after the water boils, then add lemon slices and tomatoes, add salt to taste after cooking, and sprinkle with a small amount of chopped green onion. ?

Steamed Chinese Bass

Ingredients: a bass.

Accessories: shredded onion and ginger, green and red pepper, coriander segments.

Seasoning: light soy sauce, steamed fish and soy sauce, cooking wine, salt, chicken essence, sugar and white vinegar.

Steamed Chinese Bass

Practice: Scald the mucus with warm water of 80 degrees: cut both sides of the dorsal fin of the fish into oblique mouths with a depth of 1.2 cm and a length of 12 cm to make the thickness of the fish relatively uniform; Marinate with cooking wine, onion ginger and salt for 10 minute: put onion ginger on the bottom of the plate, pour two teaspoons of oil before steaming, add water and white vinegar to the steamer, steam for 10 minute on high fire, take out the pan and change the plate: shred the green pepper and soak it in cold water until it rolls; Sprinkle shredded onion and ginger on the fish, make a bowl of juice with onion, fish, soy sauce and the above seasonings and double the boiling water; Heat the oil to 70% heat, pour it on the shredded onion and ginger on the fish, pour the bowl juice into the bottom of the pot, and add the shredded onion and green pepper.

Perch with pine nuts

1, ingredients

Bass 1

Pine nuts 10g

Cooking wine10ml

Ginger 1

Ketchup 5g

Mung bean 10g

Corn10g

2 carrots

Starch 10g

Eggs 1

20 grams of oil

Salt10g

5 grams of chicken essence

Step 2

First, clean and cut the fish, add proper amount of salt, chicken essence and cooking wine to marinate for about 10 minutes, and then add egg white.

Then we coat the fish with dry starch, and every position of the fish should be evenly coated with dry starch. Put the ginger in the fish mouth and fry the fish head in the oil pan first.

Then we fry the fish and fish tails in the pot for about 2 minutes, take them out and put them on the plate. Finally, we fry pine nuts with base oil.

After frying, take it out, then fry green beans, corn kernels and carrot kernels, add tomato sauce and add water to boil. Then add pine nuts, finally add water starch, and pour the cooked sauce on the fish.