Steamed bass first, we clean the slaughtered bass, insert two flower knives in front of and behind the bass, and add a little salt to taste. Slice shallots and ginger into filaments, then put the perch in a small steamer and stuff a little shredded ginger in the fish's stomach, so that the fishy smell can be better removed during steaming. Add enough water to the steamer and bring it to a boil. Then put the steamer with bass in the middle of the steamer, cover the lid and steam it for about 7-8 minutes, then take it out. Sprinkle shredded ginger and onion on the fish, and finally pour in the steamed fish.
Braised fish with brown sauce will clean the slaughtered fish with a little cooking wine, ginger slices and salt. Cut it together with some other accessories of braised Fushou fish, cut green pepper and onion into small pieces, and cut shallot into small pieces for later use. When the oil temperature is 70% to 80% hot, adjust the fire to medium fire and fry it in fish. In the process of frying fish for a long life, don't turn it frequently to prevent the skin of the fish from being damaged, then fry one side of the fish until it is golden yellow, and then continue frying it to the same state in turn, and finally take it out and put it in a basin for later use. Leave a little base oil in the pot, then add green pepper, onion and garlic to stir fry until fragrant, finally add a proper amount of water to boil, then add salt, chicken essence, white sugar and oyster sauce to taste, then add a little water starch to thicken, finally add fish with longevity, stew for a while, sprinkle with onion and take out the pot.
These are the two common fishing practices in the family. In fact, each fish has its own special flavor, and the taste effect of the finished product made by each cooking method is different, which also needs to be selected according to everyone's taste.