Tilapia grows in warm climates and will freeze to death if it gets too cold. There are many ways to cook tilapia, such as boiling, steaming, braised, kimchi, sauerkraut, and grilled fish, which is a very popular late night snack.

Xiaozhi below introduces how to make tilapia one by one: The first method is to make spicy boiled tilapia: 1. Kill the fish, wash it, chop off the head and tail, slice it into fillets, and chop the remaining fish steaks.

into several pieces.

Mix the fish fillets with a little salt, cooking wine, cornstarch and one egg white, and marinate for 15 minutes.

Put the head, tail and fish fillets on separate plates and marinate them in the same way.

2. Boil a small pot of water, wash the bean sprouts, blanch them in boiling water, put them into a large basin, sprinkle a little salt according to personal taste, and set aside.

3. Add three times the amount of oil for normal cooking to a clean wok. After the oil is hot, add three tablespoons of watercress (or minced and stir-fried) and stir-fry until fragrant. Add ginger, garlic, green onion, peppercorns, chili powder and dried red pepper.

Stir-fry over medium-low heat.

After the taste is out, add the head, tail and fish fillets, turn to high heat, stir well, add cooking wine, soy sauce, pepper, and sugar. Continue to stir-fry for a while, add some hot water, and season with salt and MSG (taste for saltiness).

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When the water boils, keep the fire high, add the fish fillets one by one, scatter them with chopsticks, and turn off the heat after 3 to 5 minutes.

Pour the cooked fish and all the soup into the large basin that held the bean sprouts.

4. Take another clean pot and pour half a kilogram of oil (the specific amount of oil depends on the size of the prepared container. When pouring into the large basin, the fish and bean sprouts are completely submerged. You can check visually).

After the oil is hot, turn off the heat and let it dry for a while.

Then add a lot of Sichuan peppercorns and dried chili peppers (depending on your personal preference for spicy food), and slowly stir-fry over low heat to bring out the aroma of the Sichuan peppercorns and chili peppers.

Pay attention not to make the fire too high to avoid burning.

5. When the color of the pepper changes quickly, turn off the heat immediately and pour the oil and Sichuan peppercorns in the pot into the large basin containing the fish.

This fragrant boiled fish is ready, bring some coriander and start cooking!

The second method of steamed tilapia: 1. Dice green onions and shred ginger.

2. Remove the intestines and gills of the tilapia, wash it, and cut it into bergamot cuts on its back.

3. Put the tilapia with the modified knife into the pot, put shredded ginger on top, steam over high heat for 8 minutes, and then pour the steamed fish soy sauce over the pot.

4. Heat a little oil in another pot and stir-fry the green onions until fragrant.

5. Garnish with colored peppers.

Steamed fish does not need to be marinated. Just put an appropriate amount of ginger slices and green onions on the surface of the fish before steaming. The steamed fish will be fresh and tender without any peculiar smell. With steamed fish soy sauce, it will not be without salt.

The third method, how to cook braised tilapia: 1. Remove the scales, gills and internal organs of the fish. Pay attention to scraping and cleaning the black membrane inside the belly. Prepare ginger and green onions. 2. Cut a knife diagonally on the body to facilitate the flavor, and use salt.

Apply all over the body, cut the ginger into thin slices, flatten the green onion, and cut the green onion into small pieces. 3. Heat the oil pan, wipe the pan with ginger slices, and sauté until fragrant. 4. Dry the fish body, add the oil to the pan, and fry until golden. 5. Turn over and continue to fry the other side.

Fry one side until golden brown. 6. Spray in cooking wine, add watercress and minced pickled pepper and stir-fry until fragrant. Add some perfumed fish seasoning and stir-fry. Add sugar, green onions, and water (the water should cover 1/2 of the fish body).

Bring to a boil over high heat, then reduce to medium to low heat and simmer for 6 to 8 minutes. 7. Add green onion segments before serving, and sprinkle with coriander segments. 8. Don’t boil all the sauce, leave some sauce for dipping the fish, it will be more delicious. Fourth, salt

How to make pickled tilapia: 1. Wash the patchouli, cut the coriander and shallot into small pieces, set aside ginger and garlic rice 2. Soak the ginger rice, soak the lotus white shreds, chop the millet into spicy pieces, and pat the green pepper 3. Wash the tilapia

Clean the fish body, make diagonal cuts on the fish body, put ginger slices into the fish belly and gills, pour some cooking wine and pepper on the fish body, marinate for 10 minutes, and remove the fishy smell. 4. Dip the excess water from the fish with kitchen paper and set aside.

Heat oil in a pan and fry the fish.

5. Leave the remaining oil in the pot, sauté the ginger and garlic until fragrant, then add the bad chili pepper, a little bean paste, and stir-fry over low heat until fragrant.

6. Add kimchi and stir-fry for 2 minutes, then add tomatoes and stir-fry for 2 minutes until the spicy millet is fragrant.

7. Add stock or boiled water, add the fried fish, add salt, cooking wine, pepper, and sugar. Bring to a boil over high heat, then reduce to low heat and simmer for ten minutes.

8. After the fish is cooked, add an appropriate amount of fine green peppercorns, coriander, and green onions, add red vinegar, monosodium glutamate, and chicken essence and cook for a while.

9. Take it out and put it into a fish plate, pour the soup on the fish, and finally sprinkle with the cloves.

The fifth method, Laotan pickled tilapia method: 1. Wash the fish, remove the bones, slice it, then mix the fish fillets with salt and MSG, and then sizing it with corn starch.

2. Then wash the sauerkraut.

3. Put a small amount of oil in the pot, stir-fry the pickled ginger and wild pepper, then add the pickled cabbage and stir-fry, then add the stock.

First cook the sauerkraut for two minutes to adjust the flavor, then put the fish into the pot and boil it for two minutes before it is cooked.