1. Wash and drain the perch;

2. Draw a few crosses on both sides of the fish (easy to taste when burning) for use;

3. Shred ginger and garlic for later use;

4. When the pot is hot, wipe the bottom of the pot with ginger first (it is not easy to stick the skin when frying fish);

5. Pour in the right amount of oil, and add the onion, ginger and garlic after the oil temperature;

6. Then fry the fish in the oil pan until both sides are golden;

7. Pour in a little yellow wine, a little soy sauce, Laoganma, a little fragrant leaves, a little sugar, add a proper amount of water, cover the pot and cook;

8. After the fish is cooked, you can loosen it with a spatula, dry the soup slightly, sprinkle with shallots and put it in the pot.

Preparation materials of steamed bass:

Ingredients: bass, onion ginger, soy sauce, etc.

Second, the practice of steaming bass:

Kill a bass alive, wash it, dry it, cut it into cruciferous flowers, and marinate it with refined salt cooking wine.

Slice the onion and ginger and spread them on the fish (some can also be stuffed in the belly of the fish).

Lee Kum Kee steamed the fish with soy sauce and salad oil, and then steamed it with the fish in a boiling steamer for about eight minutes.

Third, take the fish out and put it on a clean plate, then pour the soy sauce and salad oil on the fish.

Preparation of fried and stewed fresh bass;

Ingredients: bass1000g.

Accessories: bamboo shoots 150g, mushrooms (fresh) 80g,

Seasoning: 80g light soy sauce, peanut oil 100g, cooking wine 100g, 8g onion, 5g salt and 2g pepper.

The frying and stewing method of fresh perch;

1. Buy fresh bass, carp or snapper. Peel the fish, remove scales and wash, enlarge the bowl, add cooking wine, onion, salt, pepper and a little soy sauce and marinate for a while;

2. Soak mushrooms in water, wash and remove pedicels;

3. Soak bamboo shoots in water to soften them;

4. Heat the oil in the pot, fry the fish until both sides are golden, then shovel the oil into the stew pot with a spatula, add mushrooms and bamboo shoots, add soy sauce, pour cold boiled water to about 80%, cover the pot, and stew in the boiling water pot until the fish is completely out of the pot.