(1) Steamed Yayu

Materials: Yayu, salt, cooking wine, pepper, ginger, green onion, ham slices, magnolia slices, mushroom slices, golden hook

Method:

1. Cut and clean the fish, cut both sides with a knife, marinate with salt, cooking wine, pepper, ginger and green onions to taste, put it into a steaming basin and put ham slices , magnolia slices, mushroom slices, golden hook.

2. Cover with pork net oil, add soy sauce, cooking wine and clear soup, steam it in a basket, remove the ginger and green onions, remove the net oil, pour the original juice into the pot, turn it over and put it on the mat. Cooked fresh cabbage hearts on the plate.

3. Add clear soup to the original juice, add soy sauce and pepper, bring to a boil, add MSG, and pour into the fish plate. Serve.

(2) Yayu casserole

Ingredients: Yayu, broth, oil, bamboo shoots, bamboo fungus, native chicken, pork belly, tofu, etc.

Method :

1. Pour the broth made from elbows, native chicken, stick bones, etc. into a casserole and bring to a boil;

2. Fry the fish in an oil pan until the skin on both sides becomes tender. Roll, then put the fish into the casserole;

3. Add bamboo shoots, bamboo fungus, native chicken, pork belly, tofu and other accessories and cook for 5-10 minutes.

(3) Dry-roasted Yayu

Ingredients: Yayu, Shaoxing wine, refined salt, diced pork, salt, glutinous rice juice, sugar, vinegar

Method :

1. Select a fish, remove the scales, disembowel it and remove the internal organs, wash it, cut both sides of the fish body with knives, apply Shaoxing wine and refined salt all over, fry it in an oil pan until the skin becomes wrinkled, then take it out.

2. Change the pot to cold oil, gradually heat and stir-fry the soaked chili peppers, finely chopped watercress, ginger and garlic until fragrant. Add fresh soup and cook until fragrant. Remove the flavor residue.

3. Put the fish and fried crispy pork cubes, salt, fermented glutinous rice juice, sugar and vinegar into the pot and cook together. After the soup boils, move to low heat and simmer until the juice is thick and the fish is delicious. Grilled fish.