The name of this dish is steamed bass. The ingredients are perch 1 piece (about 500g), ginger onion 10g, winter vegetables 20g, and red pepper 1. Peanut oil 15g, soy sauce 30g, a little pepper. The production process is 1. Wash the perch, put it on a plate, cut the ginger and red pepper into rice, cut the onion into sections, and sprinkle the winter vegetables, ginger rice and red pepper rice on the perch. 2. Add a steamer to the pot to boil water, put the fish in the plate, steam for 8 minutes on high fire, take it out, and add chopped green onion and pepper. 3. Boil the oil and pour it on the fish, then add the soy sauce. A bass (weighing about 750 grams) is the raw material of Qianjiang bass. Cooked ham 10g, cooked bamboo shoots 25g. 25 grams of water-soaked mushrooms. Ginger slice 15g, onion knot1g. 5g of onion, 25g of Shaoxing wine, 7.5g of refined salt, 5.5g of monosodium glutamate, 5g of Jiang Mo15g and 25g of balsamic vinegar. The production process is 1. Slaughter perch, remove viscera and gills, put it in a boiling pot, scald it slightly, take it out, scrape off the outer black coat, wash it, and scrape off the fish on both sides; 2. Wash the water-soaked mushrooms; 3. Peel and slice the winter bamboo shoots; 4. Dice the fat meat; 5. Slice ham; 6. Cut the onion and slice the ginger; 7. Dish the fish, put bamboo shoots on both sides of the fish, sprinkle with diced fat, put ham slices, mushrooms, chopped green onion and ginger slices in the middle, put oil, cooking wine, refined salt and water pot, steam for/kloc-0.5 minutes, and take out to remove the onion and ginger; 8. Pour monosodium glutamate, salt and scallion into the steamed fish juice and mix well, then pour it on the bass; 9. Add ginger and balsamic vinegar to make bass porridge when eating. Main ingredients: japonica rice (100g), perch (150g), and seasonings: onion (3g), ginger (3g), salt (2g), monosodium glutamate (2g), pepper (2g) and lard (refined) (5g). 2. Remove both sides of the perch, peel it, and put it into a bowl in batches; 3. Add a little salt, monosodium glutamate and ginger (minced) to the bowl, mix well and marinate slightly; 4. Wash the japonica rice, soak it in cold water for half an hour, take it out and drain it; 5. Add about 1000 ml of cold water to the pot, put the japonica rice in, and bring it to a boil; 6. Add fresh fish fillets and cook porridge on low heat; 7. When the rice porridge is sticky, add chopped green onion, monosodium glutamate, salt and lard and stir well; 8. Simmer for a while, sprinkle with pepper and serve. Sweet and sour perch production materials Ingredients: perch (500g) Seasoning: vinegar (200g), soy sauce (50g), sugar (200g), starch (50g) and ginger (25g) Production technology 1. Scales, gills, viscera and washing of perch. 2. Add water to the pot (it is advisable to submerge the whole fish with water). After boiling, put the fish in, simmer for about 8 minutes, then pick up the fish, put it on a plate and sprinkle it on the Jiang Mo. 3. Add soy sauce, rice vinegar and sugar to the pot, stir fry, add a little water to boil and thicken, and pour it on the fish. Open classification of delicious perch: diet and recipe Ingredients: perch accessories: onion, ginger, dried pepper, pepper, steamed fish, lobster sauce: salt Operation: 1, wash the perch first, and cut three knives on both sides of the back of the fish; Then use special kitchen paper to absorb the water from the fish; 2. Then spread the salt and cooking wine evenly on the whole fish, and then put the onion and ginger into the fish belly; 3. Then coat a layer of oil on the tin foil and wrap the fish tightly with the tin foil; 4. Then put cold water into the pot, put the wrapped bass into a cage and steam for 10 to 15 minutes; 5. Put oil in the pot, add a little pepper, boil pepper seasoning oil, and filter out pepper; 6. Pour the boiled pepper oil on the steamed bass; 7. finally, pour steamed fish and lobster sauce, and you can serve. Open classification of stewed bass: diet, menu category: home-cooked pregnant women's recipes, breast-feeding in the second trimester, spleen-strengthening and appetizing conditioning technology: stew taste: salty taste: bass 750g Accessories: winter bamboo shoots 65438+ coriander 000g seasoning: lard (refined) 50g salt 8g onion 25g cooking wine 25g ginger 15g pepper 2g monosodium glutamate 2g sesame oil 65438. 2. Draw a "cross" knife on both sides of the fish, and then put it in a boiling water pot to pick it up and drain it; 3. Cut the winter bamboo shoots into silk; 4. Wash coriander and cut into pieces; 5. Put the wok on high fire, add lard and heat it to 80% heat, then add onion and ginger slices and stir fry the wok to make it fragrant; 6. Immediately add perch, pour cooking wine, cover slightly, add fresh soup, refined salt and pepper, and cook for 5 minutes; 7. Add shredded winter bamboo shoots, then boil and pour into the casserole. Stew over low heat for half an hour until the fish is cooked and the soup is thick; 8. Slice the onion and ginger, pour in sesame oil, put it in a plate and sprinkle with coriander powder. Open classification of flavored perch: food, cooking and menu features: salty, slightly spicy and delicious. Ingredients: 600 grams of perch. Seasoning: 5g of Jiang Mo, 5g of minced garlic, 5g of minced perilla, 5g of onion ginger juice10g, cooking wine10g, chopped pepper10g, 8g of salt, 5g of monosodium glutamate10g, and 5g of oyster sauce. Production method: (1) Clean the perch, insert four bamboo sticks along the bone on both sides of the fish head and tail until all the fish can be dragged up, and soak them in onion ginger juice, cooking wine, 3g salt and 3g monosodium glutamate for half an hour. (2) Mix Jiang Mo, minced garlic, minced perilla, minced pepper, 3g of salt, 5g of monosodium glutamate and 5g of oyster sauce, pour them into a dish, spread 2g of salt and 2g of monosodium glutamate evenly on the perch, put them in a cage and steam them over high fire for 6 minutes, then take them out when the fish is just cooked, put them on a dish with juice on the shelf and serve them together.