1, steamed tilapia.

Raw materials: fresh tilapia 1, ginger, garlic, cilantro moderate, soy sauce, soy sauce, cooking wine, steamed fish soy sauce.

Practice: tilapia clean, in the fish body on both sides of the cut a few knives, in the fish body and the belly of the salt and cooking wine, marinate for half an hour; will marinate the fish into the fish plate, in the fish body and the belly of the ginger and garlic, sprinkled with soy sauce, put on the cilantro section; boil the steamer pot of water, will be the fish with the plate into the cover and then steamed for 15 minutes on high heat, take out of the fish plate, drizzle with the right amount of soy sauce and soy sauce to steam the fish.

2, braised tilapia. Ingredients: tilapia 1 (about 600 grams), red pepper 1/2, 3 scallions, ginger 1 small piece, garlic 3 cloves. Seasoning: 30g cooking oil, 1 tsp sesame oil, 1 tsp soy sauce, 2 tsp cooking wine, 1 tsp pepper, 1 tsp refined salt, 1/2 tsp sugar, 1/2 tsp monosodium glutamate.

Methods: Clean tilapia, make 3 diagonal cuts on both sides of the fish, clean and slice green onion, clean and slice ginger, garlic and red pepper. Add oil to the pan, heat, and fry the fish until both sides are golden brown. Leave a small amount of oil in the pot, add soy sauce, cooking wine, sugar, pepper, salt, monosodium glutamate and water and bring to a boil. Put in the fried tilapia, with a small fire until flavorful, then fish out to plate, the remaining soup cooked until thick, drizzled with sesame oil and poured on the fish can be.

3, stewed tilapia in sauce.

Materials: 1 tilapia, yellow sauce, sweet flour sauce, green onions, ginger, garlic, cooking wine.

Practice: fish scales and gills, net chamber, the body of the blossom knife mouth, if the pot of small fish is large, can be cut into two sections. Ginger shredded, scallions cut into sections, garlic a few cloves patted loose, a few cloves minced standby. Frying pan with oil to heat, warm fire will garlic cloves, shallots stir-fried until browned flavor. Add yellow sauce and sweet noodle sauce in the ratio of 3:1, and stir in the oil (over warm heat). Add the fish, dip both sides of the fish body into the sauce and add water without fish body, sauce and water to make uniform, high heat boil and then simmer for about 20 minutes, pay attention to the bottom of the turn the fish from time to time, and observe the sauce concentration, so as not to paste the pot. To be concentrated to the sauce hanging full of fish, a small amount of spray some vinegar, cover the lid of the pot to simmer for a few seconds, and then add minced garlic, green onion on the pot.