1. Steaming: Chop the fresh big fish into sections or slices, marinate them with onion, ginger, garlic and cooking wine for a period of time, and then steam them in a steamer. This method can keep the original flavor of fish and make the fish taste fresh and tender.
2. Braised fish: fry the big fish in oil until both sides are golden, and then add appropriate amount of water, soy sauce, sugar and some condiments in a wok. After boiling, put the fried fish in the pot and simmer for a while. This practice will make the fish delicious and taste more delicious.
3. Sweet and sour: Slice or chop the big fish, fry them in a frying pan until golden brown, and then add some sugar, vinegar, tomato sauce and some auxiliary materials in the frying pan. After boiling, put the fried fish slices into the pot and simmer for a while. This kind of practice tastes sweet and sour, which is very appetizing.
Of course, these are just a few common cooking methods. Under different food cultures and personal tastes, there are many changes in the way of making Taishan big fish. If you have requirements for specific practices or tastes, or need to know more, cooking books or consulting local chefs of Taishan cuisine are all good choices. I hope this information is helpful to you!