I recommend four best practices for mandarin fish: sweet and sour, steamed, braised or fried. Marinate sweet and sour mandarin fish, fry until golden on both sides, and cook with sweet and sour seasoning until the juice is thick; Steamed mandarin fish with seasonings such as Jiang Mo and chopped green onion, and then poured out the soup; Stew mandarin fish with ginger slices, cooking wine and other seasonings until it tastes delicious; Stir-fry mandarin fish, marinate and fry until cooked, and sprinkle with dried peppers.