Home-style steamed fish, fried steamed cod Ingredients: Cod Accessories: onions, ginger, coriander Seasonings: salt, monosodium glutamate, soy sauce, cooking wine, pepper, sugar Cooking method: 1. Absorb the water of the cod with paper towels and dip both sides evenly

Starch, add a little oil to the pot, add shredded onions and ginger, add soy sauce, cooking wine, sugar, pepper, MSG, boil a little water for half a minute to make a sauce and set aside; 2. Add a little oil to the pan, put the cod in

Fry until both sides are slightly brown, take out and steam over high heat for 3 minutes. Remove from the pan and pour the sauce on top. Add shredded onion, ginger, and coriander, and pour a little hot oil.

Features: The meat is fresh and tender, salty and delicious.

Steamed Wuchang fish Ingredients: Wuchang fish Accessories: broccoli, astragalus, wolfberry, yam, lily, mushroom Seasoning: soy sauce, monosodium glutamate, sesame oil, cooking wine Method: 1. Wash the fish, cut the belly with a flower knife, and cut all the ingredients for later use;

2. Add cooking wine to the cut fish, put a little green onion, ginger, and coriander into the fish belly, then put yam, broccoli, astragalus, wolfberry, shiitake mushrooms, and lily on the fish in turn, sprinkle in MSG, and put the fish in the pot after boiling.

Steam for 3 minutes. When it is cooked, add a little coriander. Pour in soy sauce and sesame oil before serving.

Features: Fresh and tender meat, rich in nutrients.

Steamed cod with winter vegetables Ingredients: Silver cod Accessories: winter vegetables, kale Seasoning: pepper, refined salt, soy sauce, cooking oil, stock Method: 1. Set the pot on fire and pour in oil. When the oil is hot, add winter vegetables and stir-fry, add soy sauce,

Cook cooking wine, pepper, chicken essence, and stock over low heat for a while and set aside; 2. Blanch the kale with boiling water and place on a plate; 3. Marinate the cod with pepper, salt, chicken essence, cooking wine, and marinate 10

Minutes, steam it in a steamer, take it out, place it on the kale, pour the fried winter vegetables and juice on the fish and serve.

Features: fresh, tender, bright color.

Ingredients for steamed bowl of fish with mustard mustard, winter bamboo shoots, shiitake mushrooms, pork belly sesame oil, soy sauce, pepper, chicken essence, cooking wine, sugar, onion, ginger, and white sugar. Cooking method: 1. Clean the surface of mustard and remove salt from the mushrooms, winter bamboo shoots,

Cut pork belly, green onions and ginger into shreds; 2. Cut grass carp into 1 cm wide sections and place on a plate; 3. Heat the wok, add base oil, stir-fry shredded onion, ginger and pork until cooked, shredded mustard, shredded winter bamboo shoots and shiitake mushrooms

Put the shreds into the pot one by one, add soy sauce, cooking wine, chicken essence, sugar and pepper and stir-fry. After frying, cover the fish segments on the plate; 4. Steam the fish in the steamer for six minutes, take it out and pour a little sesame oil on it.

Features: The fish is soft and smooth, with a strong flavor.

Steamed fish with rice flour Ingredients: half a pound of fresh fish meat, sliced.

One or two rice noodles.

Two tablespoons of cooking wine.

Two tablespoons of soy sauce.

1 coffee spoon of ginger rice.

A tablespoon of chopped green onion.

One tablespoon of sesame oil.

Just the right amount of salt.

Chop a cilantro.

Mix two tablespoons of oil.

Two tablespoons of soup.

Method: 1. Add salt, soy sauce, ginger, chopped green onion, cooking wine, blending oil, and sesame oil into the fish fillets, mix well and season for more than ten minutes.

2. Add rice noodles and soup and mix well.

3. Put boiling water in a steamer and steam over high heat for about 20 minutes.

4. Take it out and sprinkle with coriander before serving.

Ingredients for steamed fish with Chaotian pepper and black bean sauce; half a silver carp head, Chaotian pepper, black bean sauce, coriander, onion, ginger, steamed fish with black soy sauce, white wine, and salt. Method: 1. Evenly add a layer of salt to the silver carp head, and then

Apply white wine and marinate for half an hour.

2. Shred the green onion and ginger; fry the tempeh in oil and then smash it slightly; chop the Chaotian pepper into small pieces, the amount depends on personal taste; put the fried tempeh and Chaotian pepper into a bowl, and then pour in the following

Steam fish with soy sauce, add more soy sauce, and set aside the prepared juice.

3. Place the fish on top and bottom with shredded onion and ginger, pour in a little steamed fish soy sauce and steam for 10 minutes. Be sure to wait until the water boils before adding the fish. After steaming for 10 minutes, you can see a lot of soup on the plate when the pot is opened.

We need to pour out the soup. This is the secret to steaming fish, because the soup is very fishy and affects the taste.

4. After pouring away the soup, pour the freshly prepared juice on the fish, steam for another 10 minutes and turn off the heat. After turning off the heat, add coriander and simmer for two minutes and it is ready.

Ingredients for steamed fish with mustard minced meat: tilapia (1 tail), mustard (50g), minced pork (50g), red pepper (1), green onion (2), ginger (5 pieces) Seasoning: oil

(1 tablespoon), cooking wine (1 tablespoon), oyster sauce (1 tablespoon), steamed fish soy sauce (2 tablespoons), sugar (1/3 tablespoon), sesame oil (1/3 tablespoon) Method: 1. Wash the tilapia,

Cut the back of the fish crosswise, apply a layer of salt and marinate for 5 minutes; cut the ginger into thin strips, the green onion into chopped green onion, and the red pepper into thin strips.