Materials:

6-7 pairs of fresh sea fish (river fish), 6 shallots, 2 tablespoons of Lee Kum Kee steamed fish and black soybean oil, and 2 tablespoons of oil.

Exercise:

1. Clean the fish, put it on a plate, put two shallots under the fish (to facilitate steam circulation), and cut a knife along the back of the fish or cut a few knives on the fish.

2. Put some onions on the fish. After the water in the steamer is boiled, put the fish on the steamer (steamer), cover the pot and steam for 7-8 minutes (depending on the size of the fish).

3. Take out the steamed fish, discard the onion of the steamed fish and pour out the juice from the steamed fish, put a lot of shredded onion on the fish again, heat 2 spoonfuls of oil and pour it on the shredded onion of the fish, and then pour it on Lee Kum Kee steamed fish soy sauce.

Second, sweet and sour fish:

Materials:

A grass carp, eggs, cooking wine, dried starch, oil, ginger, vinegar, soft sugar, tomato sauce, salt,

Exercise:

1, grass carp head, scales and internal organs are removed, cleaned, cut from the middle piece along the back bone, remove the fish on both sides, and then cut into thin slices with an oblique blade. Add cooking wine and marinate for 20 minutes. Beat the eggs into a bowl, add the dry starch and beat them into an egg paste.

2. Add oil to the pot. When the fire is 70% hot, evenly wrap the fillets in egg paste, fry them until golden brown, take them out and drain the oil. Put it on the plate.

3. Leave a little oil in the pot, stir-fry the shredded ginger for a few times, add vinegar, soft candy, tomato sauce, salt and 40ml water in turn, stir-fry for a few times, then add wet starch, stir in one direction with a shovel, and adjust to sweet and sour juice.

4. Quickly pour the prepared sweet and sour juice on the fried fish fillets.