Fish is one of the most common meat ingredients on the table of the public, usually we eat fish is generally divided into freshwater fish and saltwater fish. The cooking methods we use to make fish are mainly divided into steaming, braising or dry frying, etc., each practice is able to make the fish this ordinary ingredients taste to the extreme, and can maximize the fish itself to maintain the unique flavor, today we will introduce a few categories of home-cooked fish practices.

First we will slaughter a good sea bass clean, to sea bass on the front and back to change the two flower knife, smeared with a little salt for flavor. The small onion ginger knife into thin wire, and then the perch placed in a small steaming plate inside, to the fish stomach into a small amount of shredded ginger, so that in the process of steaming can be better to remove the fishy smell, to the steamer pot inside add enough water to moderate amount of high-flame boil, and then the perch equipped with a steaming plate into the steamer pot to cover the lid of the pot on high-flame steaming about 7 to 8 minutes can be taken out to the body of the fish sprinkled with shredded ginger and green onion wire, and then dripped with boiling hot oil, and finally the perch. Then drizzle with boiling hot oil and pour in the soy sauce.

Clean the slaughtered Fukushou Fish, and then add a little cooking wine, ginger and salt to marinate in flavor. Cut with some braised fish other accessories, green and red peppers and onions cut into small pieces, small onions cut into thin sections spare. Start a pot of oil, until the oil temperature to seven or eight percent of the heat, and then the fire modulation for the state of medium heat, then into the Fukushou fish frying, in the process of frying Fukushou fish, do not frequently turn to prevent the fish skin breakage, and then one side of the fish fried to golden, and then reversed over to continue to fry into the same state, and then finally put out into a pot for spare. The pot to leave a little oil, and then into the green and red peppers and onions and bean paste garlic burst incense, and then finally add the right amount of water to boil, and then add salt and chicken essence sugar oyster sauce soy sauce and so on for seasoning, and then drizzle a little water starch thickening, so that the sauce is more thick, and then finally under the Fukushou fish for a few moments of simmering sprinkled with scallions can be out of the pot.

The above is to introduce you to the two more common family fish practices, in fact, each kind of fish has its own special flavor, and each cooking method produced by the finished product taste results are different, which also need to be selected according to each person's taste.