Raw materials: Wuchang fish, garlic, green onion, ginger powder, oyster sauce, soy sauce, cooking wine, cooking oil and rock sugar.

Clean Wuchang fish, remove viscera, scales and gills, clean, use kitchen paper to absorb water from the fish, peel garlic and cut onions into small pieces. The fish must be cleaned without blood.

Heat the wok, add a little cooking oil, cut both sides of Wuchang fish into oblique knives, enlarge the wok, and fry both sides in oil.

Use the remaining oil at the bottom of the pot to fry the garlic and onion together.

When Wuchang fish is fried on both sides, add cooking wine and soy sauce, then add ginger powder and a spoonful of oyster sauce.

Finally, pour a big bowl of boiling water, put the fish seeds and fish bubbles into the pot, bring them to a boil with high fire, and turn to medium heat for stewing.

After the fish is stewed, add two crystal sugar, collect the juice on high fire, and then go out of the pot.

2. Practice 2:

Ingredients: 750g of fish (any fish can be used), 0/00g of pork fat and lean meat/kloc-,50g of magnolia slices, and appropriate amounts of chopped green onion, garlic slices, Jiang Mo, soy sauce, monosodium glutamate, salt, cooking wine, sesame oil and vegetable oil.

Wash the fish, put a flower knife on both sides, fry it, and take it out for later use.

Use vegetable oil, onion, ginger and garlic in a wok, stir-fry fat and thin meat slices and magnolia slices, add a little soy sauce, cooking wine, monosodium glutamate, vinegar and salt, add 5 spoonfuls of broth, put the fish in the wok to boil over high fire, turn over and simmer on low heat for about 15 minutes, and remove the juice to a plate, and remove the seasoning at the same time.

Mix the raw juice with sesame oil and soy sauce and sprinkle it on the fish.

3. Practice 3:

Ingredients: a fish, ginger, shallots, salt, pepper, vegetable oil, onion, steamed fish and soy sauce.

Clean the live fish by removing viscera, gills and scales, and make several cuts on the fish, so as to facilitate steaming and eating; Spread salt and pepper evenly on the fish and marinate for 15 minutes.

Shred the onion, slice the ginger, stuff the ginger into the belly of the fish, spread half of the onion on the plate and put the fish on it.

Put the fish in an aerated steamer, steam it for 5 minutes, then take it out, pour out the water from the plate, and add 1 spoon of steamed fish and soy sauce to continue steaming for 3-4 minutes; While steaming the fish, heat the wok, add oil and stir-fry the pepper, then take out the pepper and heat the oil to 90% heat.

After the fish is steamed, put the remaining shredded onion on the fish and pour hot oil on it.