Ingredients: 500g bass, red pepper, yellow pepper, salt, chicken essence, ginger 10g, 2 tablespoons cooking wine, soy sauce 1g, green onion 10g, 2 tablespoons white pepper, 2 tablespoons vegetable oil, 2 tablespoons steamed fish soy sauce, and sugar/kloc-0.

Practice: (1) Clean the killed bass, gently peel a knife from the middle seam of the fish back to prevent the fish from peeling during steaming, evenly smear 2 tablespoons of cooking wine, a small amount of salt and a proper amount of white pepper on the fish, and marinate for about 10 minutes.

(2) In the pickling process, the green onions and ginger are cut into filaments, and the red and yellow colored peppers are cut into strips.

(3) Stuff half of shredded onion and ginger into the fish belly.

(4) Cut the green onions into long sections and put them under the fish, and sprinkle some shredded ginger on the fish. Boil half a pot of water in advance, steam for about 7-8 minutes, and turn off the heat.

(5) Put 2 tablespoons of steamed fish and soy sauce, 65,438+0 tablespoons of Lee Kum Kee soy sauce, 65,438+0 tablespoons of sugar, a small amount of white pepper, 50 ml of warm water, a small amount of salt and a proper amount of chicken essence into a small bowl and mix well until all the sugar is melted.

(6) Remove the shredded ginger from the steamed fish, and pour out the fishy water soaked in the plate in the steamed fish. At this time, you can see that the fish skin is relatively complete.

(7) Spread shredded onion and ginger and colored pepper strips on the fish in turn.

(8) Heat the vegetable oil in the pot until it smokes. When hot oil is poured from the fish head to the fish tail, especially where there is shredded onion and ginger, a sizzling sound can be heard.

(9) Finally, pour the prepared flavor juice from the fish head to the fish tail.

2. Braised bass

Ingredients: perch 1, salad oil, soy sauce, onion, ginger, garlic, star anise, fragrant leaves, spicy lobster sauce, yellow wine, sugar and chives.

Practice: (1) Wash the perch, drain the water, put a flower knife on each side of the fish, apply a little salt and marinate for 30 minutes.

(2) Shred ginger and garlic for later use.

(3) When the pot is hot, wipe the bottom of the pot with ginger first, so that the skin of the fish will not stick to the pot when frying fish.

(4) Pour in an appropriate amount of oil, put the fish in the oil pan after the oil is hot, fry it slightly, and take it out.

(5) Put the chopped onion, ginger and garlic into the pot, stir-fry with the eight-treasure lobster sauce, and then add the fried bass. Pour in a little yellow wine, soy sauce, fragrant leaves and sugar, add some water, cook until the soup is slightly dry, sprinkle with chives and take it out.