1. Method 1: Add some shredded ginger, oyster sauce, raw flour, salt and cooking wine. Stir clockwise and marinate for about ten minutes. Then wash the garlic seedlings, separate the stems and leaves, shred the red pepper, cut the stems and leaves of the garlic seedlings into sections and place them separately. Because the leaves are placed last. When it's 70% hot, put the shredded ginger in the pot, and then put the fillets in when it's fragrant. Stir-fry with fire. Generally, after two or three minutes, the fish turns white and is almost nine-ripe. Just stir-fry the garlic stalks and peppers in the fire, and then put the garlic leaves in. Garlic leaves are easy to cook, just stir them evenly, and then add less salt and soy sauce. After frying, turn off the heat and put it on a plate for exposure. Crispy and delicious fried pomfret is ready, and it tastes really good.

2. Method 2: fish 1 segment, asparagus 1 handle, 2 onions, 2 slices of ginger, appropriate mustard oil, a little salt, and fresh soy sauce 1 spoon. Slice crispy fish, wash asparagus and cut into small pieces. Chop ginger and chives into fine powder, add fish fillets and a little dry starch and salt, marinate for half an hour or put appropriate amount of oil 1 hour in a hot pot, pour fish fillets including chopped green onion, Jiang Mo and asparagus into a wok, and stir fry quickly. Add a spoonful of soy sauce and a little water to boil, stir fry a few times and serve.

3. Method 3: Dry crispy fish. Materials for crispy fish in griddle: fish pieces, onion, ginger, garlic, pepper, aniseed, dried red pepper, green pepper, soy sauce, vinegar, salt, sugar, cooking wine and pepper. Step of crispy fish in dry pan: cut the fish into pieces, add eggs and flour, mix well, and fry in oil pan until golden brown. What I used was fried and kept in the refrigerator. ) The oil in the pan is 70% hot, add aniseed pepper, then add minced onion and ginger and stir-fry in the oil pan. Stir-fry the fish pieces with seasoning! Add broth to the pot and simmer for juice!