Hello. Here is a collection of some menus, I hope it will be helpful to you.

Braised snapper

The main ingredients are: snapper, onion, minced garlic, diced green onion, tomato juice, starch powder, sweet potato starch, vinegar, oil

Cooking steps:

1. Remove the scales from the fish and wash it.

2. Cut open the fish and cut into strips on the fish body with a knife.

3. Dip the sweet potato starch evenly and fry in oil pan until cooked.

4. Sauté the minced garlic until fragrant, add onions and tomato juice to taste.

5. Add diced green onions, thicken the sauce with cornstarch, and then add a little vinegar to finish.

Black pepper snapper

Ingredients: A piece of frozen snapper and a few white mushrooms

Seasoning: A little black pepper salt and white wine

Chinese and Western recipe for black pepper snapper:

1. Thaw and wash the snapper and cut it into two, three or four pieces. Wash and slice the white mushrooms.

2. Put the snapper pieces on a plate, add some black pepper, salt, and white wine and marinate for a while.

3. Take another plate, spread a layer of dry starch, and lightly coat the marinated fish pieces with a layer of starch. I later felt that this step could be omitted.

4. Heat a pan, pour a small amount of oil, put the fish pieces in and fry over medium heat until both sides are golden brown. If you touch it with chopsticks, the meat will fall apart easily and it will be cooked.

5. After frying, take the fish out, put the mushroom slices into the pot, stir-fry twice, pour in the seasoning for marinating the fish just now, add some wine and black pepper, simmer for a while, and stir-fry twice. Just three minutes.

6. Taste it. If you feel it is not salty, add some salt. Finally, thicken it with a little starch to make the soup thicker. If there is no starch, you can pour some tomato sauce, and then pour the soup on top of the fried fish.

Red snapper with lemon juice

Ingredients: red snapper fillet: 6 slices, 1 lemon, 1 spoon of sugar, 1 tsp of salt, 1 spoon of Shaoxing wine, white 1 teaspoon of pepper, 2 tablespoons of water starch, 2 tablespoons of dry starch, 1 tomato, 1 small cucumber (I originally wanted to use peas, but I searched the refrigerator to no avail, so I had to use diced cucumbers instead), 200 grams of salad oil (actual consumption 20 grams)

Method:

1. Purchase the fish fillet and defrost it in cold water

2. Use kitchen paper to absorb excess water from the fish

3. Cut into 3CM square cubes + Shaoxing wine + 1/2 tsp salt + white pepper and marinate for 15 minutes. Grate the lemon rind into a puree, squeeze out the lemon juice, and core the tomatoes and cucumbers. Cut into small cubes~

4. Sprinkle the fish pieces with dry starch and coat them evenly

5. Add the oil to the hot oil and slowly fry the fish pieces until golden brown

7. Put half a small bowl of water + lemon zest into the pot and simmer for 5 minutes

8. Add cucumbers and tomatoes Dice + lemon juice + 1/2 spoon of salt + sugar + water starch to reduce the juice ~ (I make it into a semi-soup dish. If you like the soup less, you can thicken it. I like to pour the soup on the rice. It tastes great. ~