1, home-cooked braised fish: when the oil is hot, pour in seasonings such as onion, ginger and garlic, stir fry, add a spoonful of bean paste, add 3-4 tablespoons of soy sauce to boiling water, put the fish in after the water boils, add 1 spoonful of cooking wine and 1 spoonful of oyster sauce, cover the pot and stew for 65438+ after the fire boils.
2, braised fish: burn oil in the pot, add onion, ginger, the oil temperature is about 50% hot, you can take it out, add vinegar, cooking wine, soy sauce, and then pour the water that is not fish. According to the amount of water and fish, add the right amount of salt and a little sugar. Stew for about 15-20 minutes and cook until the soup is thick.
3. Steamed Hemiptera fish: cut several slices on both sides of the fish, smear salt and cooking wine, put half of onion, shredded ginger, garlic slices and star anise on the plate and fish respectively, cover with plastic wrap and marinate for half an hour, steam in boiling water for about 65,438+05 minutes, pour the fish juice steamed from the steamed fish plate into the pot, add steamed fish soy sauce and a little sesame oil to boil, pour it on the fish while it is hot, and sprinkle.
4, fried fish: fish head, cut off the internal organs from the side, wash, cut two on the back, convenient to taste, sprinkle with salt and pepper powder, cooking wine to taste, castrate for a while, use kitchen paper to absorb water, pat dry flour, a small amount of oil in the pot, heat the fish, turn over and fry.
5. Dry fried fish: put oil in the pot, fry when the oil temperature is high, leave a little oil in the pot, add pepper to fry, leave pepper oil, and pick out the pepper. Add dried Chili, chopped green onion and shredded ginger, stir-fry until fragrant, add light soy sauce and dark soy sauce, bring to a boil with high fire, add white sugar until the sugar melts, put the fried fish in a pot, simmer for a while with low fire, and collect juice with high fire.