1, first wash the osmanthus fish, cut the knife and smear a little salt, then put into the pot and fry both sides.

2. After frying, put garlic, ginger, vinegar, sugar, red and green chili peppers, wine and soy sauce.

3, boil in the pot and then melt a little cornstarch, monosodium glutamate (MSG), poured into the pot to cook a little bit can be eaten.

Chinese chuatsi fish is also called ao hua fish, carnivorous, scaly fish; belongs to the taxonomy of the lipid family fish. Siniperca chuatsi has a laterally compressed body, a bulging back, a thicker body and a pointed head. It is one of China's "Four Great Freshwater Fish". It is one of the four famous freshwater fish in China. Siniperca chuatsi's meat is tender, with few spines and a lot of meat, and its meat is in the shape of a petal, with a delicious flavor, making it the best of all fish. The Tang Dynasty poet Zhang Zhihe wrote the famous poem "The White Heron Flies in Front of Xisai Mountain, the Peach Blossom Flowing Mandarin Fish is Fertile" in his "Fisherman's Song", which praises this kind of fish.

Chiniperca chuatsi is fat and thick, high and laterally flattened, with a large mouth, end position, slightly tilted slit, maxilla extending to the posterior margin of the eye, slightly protruding mandible, the denticles in front of the upper and lower jaws enlarged into canine teeth, the eyes are in the upper lateral position, the posterior margins of the anterior gills with 4-5 spines, the back of the gill cover bone has two flat spines, the rounded scales are fine and small, the dorsal fins are long, with the spines on the front part, and the branching soft stripes at the back part; the body is yellowish-green and the belly is yellowish-white, and there are irregular brown stripes of size and size on the two sides of the body. There are irregular sized brown stripes and Siniperca chuatsi wide in like to inhabit in clean, better transparency.