1. Stir-fry shallots, ginger, garlic and peppers, then add sauerkraut, take two spoonfuls of oyster sauce and appropriate amount of salt and sugar, then add water to cook the side dishes, then take them out and spread them on the bottom of the plate;
2. Add fish fillets and cook until the water boils. Pour the soup into a bowl and put green and red pepper rings on it. Add some green peppers and white peppers to the fish fillets in hot oil.
Second, rattan pepper lettuce fish:
1. Stir-fry shallots, ginger and garlic, add a spoonful of bean paste and stir-fry red oil, add bean sprouts and lettuce to cook, take them out and put them on a plate, add the bottom material of hot pot to stir-fry until fragrant, and add rattan pepper and dried pepper to stir-fry until fragrant;
2. Add the fish fillets in turn and cook until floating. Take out the fish fillets and put them on a plate. Add appropriate amount of water and cook for 5-6 minutes. Add a little salt, 2 tablespoons soy sauce pepper, 65,438+0 tablespoons rattan pepper, green pepper and pepper powder to the fished materials, and pour in hot oil.
Third, spicy boiled fish:
1. Marinate the black fish fillets with starch, salt and white pepper for 20 minutes, cook the side dishes, take them out and spread them at the bottom of the bowl, cook the fish fillets for more than 1 minute, stir-fry the onions, ginger and garlic, add two spoonfuls of Pixian bean paste to stir-fry the red oil, and pour them into two bowls of water to boil;
2. Add a spoonful of soy sauce, a spoonful of oyster sauce and a spoonful of sugar. Sprinkle minced garlic, chilli powder and chilli segments on the fish, stir-fry a little chilli and pour it on the fish.
Fourth, hot and sour arowana:
1. Pour the minced garlic, sesame seeds and Chili powder with hot oil, add two spoonfuls of soy sauce, one spoonful of oyster sauce, one spoonful of vinegar and one spoonful of sugar, cut the arowana into pieces, add ginger cooking wine, cook in cold water, add coriander and millet, and pour in the juice.