Nine kinds of delicious fish 1. Spicy boiled fish 1. Add starch salt and white pepper to black fish fillet and marinate for 20 minutes.

2. Fry onion, ginger and garlic until cooked, add 2 tablespoons of Pixian bean paste and stir-fry until red oil comes out. Pour in 2 bowls of water and bring to a boil. Add 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce and 1 tablespoon of white sugar.

3. When the side dishes are cooked, take out the fish fillets and place them under the bowl. Cook for more than 1 minute. Pour the soup and meat on top of the dishes.

4. Sprinkle minced garlic, chili powder and chili segments on the fish, fry some peppercorns in hot oil and sprinkle it on the fish.

2. Sweet and sour fish fillets 1. Add ginger slices to the fish fillets, a little salt, 1 spoon of cooking wine, 1 egg white, a little black pepper and marinate well.

2. The sauce is in the copywriting.

3. Coat the fish fillets evenly with starch.

4. Heat the oil and fry until golden brown, then fry again for 20 seconds and take out.

5. Leave a little oil, pour in the sauce and cook until thickened.

6. Pour in the fish fillets quickly, stir well and sprinkle with chopped green onions before eating.

3. Steamed seabass 1. Marinate the fish fillets with onion and ginger for half an hour.

2. Soy sauce + steamed fish drum oil, heat water and mix well.

3. After steaming the fish fillets for 10 minutes, pour out the water and remove the onions and ginger.

4. Pour on the sauce.

5. Add shredded green onions.

6. Pour hot oil into the pan and serve! 4. Spicy Basa Fish 1. Wash and cut the Basa fish into pieces, add seasonings and marinate (see text).

2. Fry in hot oil until golden brown.

3. Saute minced garlic, peppercorns, and dried chili until fragrant.

4. Pour in the fish pieces.

5. Add half a spoonful of light soy sauce.

6. Gently stir evenly and serve.

5. Pan-fried grass carp 1. Wash and cut the fish into pieces.

2. Add a spoonful of ginger.

3. A small spoonful of salt.

4. A spoonful of light soy sauce.

5. A spoonful of beer.

6. Stir evenly and marinate for 20 minutes.

7. Heat the oil to 60% and put it in the pot.

8. Fry until both sides are golden brown.

9. Appropriate amount of ginger, garlic and millet.

10. Add a spoonful of bean paste.

11. Add a spoonful of oyster sauce.

12. Moderate beer.

13. Add garlic leaves.

14. Complete.

6. Pangasius with Double Pepper 1. Wash and cut the pangasius into pieces and add seasonings (see text).

2. Sauce: 1 spoon of light soy sauce, half a spoon of dark soy sauce, half a spoon of sugar, and half a bowl of water, stir well.

3. Fry in less oil until golden brown.

4. Saute minced garlic and pepper until fragrant.

5. Pour in fish pieces and sauce.

6. Pour in the green and red peppers and stir-fry to reduce the juice.

7. Braised fish tail 1. Clean the fish tail.

Use a knife to scrape the back 4-5 times, being careful not to scratch your hands. Cut off the fins, clean the black membrane on the belly of the fish, and rinse it several times.

2. Process the marinated fish tail.

Cut in half and cut into pieces, spread a spoonful of salt evenly on the fish, add some shredded ginger and marinate for 20 minutes.

3. Heat the pan and fry the fish.

Heat the oil a little, add the fish pieces to the pot one by one, wait until it is set and then turn it over. In order to heat the fish evenly, you can move the pot, as shown in the picture.

Flip gently and fry the other side, adding more oil if necessary.

4. Season and color the fish.

One spoonful of cooking wine and shredded ginger, one spoonful of dark soy sauce and light soy sauce, here is the full amount, and a little oyster sauce.

Boil 1 bowl of water for 6 minutes and a handful of chili powder.

Season with an appropriate amount of salt, reduce the juice over high heat, and serve when the pot is bubbling.

8. Bass with Perilla and Black Bean Sauce 1. Detailed text on pickled fish.

2. Fry the fish pieces until golden brown on both sides.

3. Heat oil and sauté ginger garlic black bean chili until fragrant.

4. Add fish pieces, add 1 spoon of cooking wine and continue to stir-fry until fragrant.

5. Add green onions and perilla and stir-fry evenly.

6. Add 2 tablespoons of steamed fish soy sauce and stir-fry evenly.

9. Pan-fried seabass 1. Cut the seabass into pieces and add seasonings (see text).

2. Mix well and marinate for 15 minutes.

3. Fry the fish until golden brown and remove.

4. Sauté spicy millet, black bean sauce, shredded ginger and garlic slices.

5. Boil a spoonful of light soy sauce and a little sugar in water.

6. Add the fish and some green onions.