As far as my experience of eating it is concerned, I prefer - braised! How to do it is already listed above! If I had to choose, I would choose: 1 braised - 2 sweet and sour - 3 steamed - the best!

Braised Fu Shou Fish

Ingredients: Fu Shou Fish, Chinese celery, green garlic, garlic, chilli padi, ginger. Cut the ingredients, clean the fish and make a few cross cuts on both sides of the fish body, then marinate it with salt, pepper and sesame oil for 20 minutes. Heat the oil in a pan and fry the fish until golden brown on both sides.

Hot oil and sauté the ingredients until fragrant. After the ingredients are sautéed until fragrant, add Laoganma and Pixian chili sauce and stir-fry together. Add the soup. (Hubei people use water). Return the fish to the pot

Seasoning: soy sauce, sugar, chicken essence, balsamic vinegar, after the fish absorbs the soup, thicken the sauce with cornstarch water.

1. After killing the fish, clean the black layer of ink in the belly, and then use a knife to lightly make three cuts on the fish. The cuts should be even and not too hard and deep. It is preferably 2-3mm, score both sides, and then marinate with salt for about 15 minutes. Salt should be sprinkled on the belly of the fish, and salt should also be sprinkled on the cut openings on the fish. The specific amount depends on the taste you like, and it cannot be marinated for a long time. After a long time, the fish will become pink and unpalatable; remember!

2. Put an appropriate amount of oil in the pot, wait until the oil is hot, and fry the fish. Do not touch the fish during this process, just touch the pot. , fry evenly, stop the fire for about 5 minutes, and turn the fish when it cools down a little. Note that you must not stop the fire and turn the fish right away. Wait for the fish to cool down before turning it over, so that the skin of the fish will not stick to the pan. It is better to be brown, mainly yellow.

3. After frying the fish, put it in the pot and add water. It is better to cover 2/3 of the fish body with water. Cut the ginger into shreds and put it in and start cooking. Cook, add soy sauce and light soy sauce. After the water boils for about a minute, turn over to the other side and continue cooking. It will be ready after boiling for 1-2 minutes. You can add some green onions at the end. Be careful not to add too much water. It will turn out well this way. Food, soup, and shredded ginger will all be delicious. Sprinkle some soup on top of the rice and you will know how delicious it is.

Sweet and Sour Fushou Fish:

Ingredients: Fushou fish (1 tail, 420g), onion (half), green bell pepper (half), red bell pepper (half), yellow bell pepper (half), green onion (2 stalks), garlic (half tablespoon), flour (1 tablespoon), marinade: rice wine (1 tablespoon), sugar (1/3 tablespoon), salt (1/2 tablespoon), egg white (1 tablespoon), sweet and sour sauce: tomato sauce (8 tablespoon), Haitian Gold Label rice vinegar (6 tablespoons), sugar (2 tablespoons), water (1/4 cup) Seasoning: oil (1 bowl), cornstarch water (1/3 cup)

Method : 1. Wash and slaughter the lucky fish, add marinade and spread evenly, marinate for 20 minutes.

2. Remove the stems and seeds from the green bell pepper, red bell pepper and yellow bell pepper, and cut into cubes respectively; peel and slice the onion, cut the green onion into sections, and mince the garlic.

3. Take an empty bowl, add 8 tablespoons of tomato paste, 6 tablespoons of Haitian Gold Label rice vinegar, 2 tablespoons of sugar and 1/4 cup of water and mix thoroughly to make a sweet and sour sauce. Set aside.

4. Use kitchen paper to absorb the moisture from the fish, then pat it with a layer of dry flour and set aside.

5. Heat 1 bowl of oil, add the Fushou fish, fry over medium heat until both sides are golden brown, remove and drain the oil and set aside.

6. Leave a little oil in the pot, sauté the onion segments, minced garlic and onion slices, pour in the sweet and sour sauce and stir-fry evenly, bring to a boil. Gently add the lucky fish, cover and simmer over low heat for 5 seconds. minute.

7. Put the Fushou fish into a plate, pour green bell pepper, red bell pepper and yellow bell pepper into the pot and stir-fry evenly with the soup.

8. Pour in 1/3 cup of cornstarch water to thicken the sauce, pour the sauce over the fish, and serve.

Steamed Fushou fish:

Ingredients: 500g tilapia

Ingredients: 25g chili (red, pointed) Seasoning: 5g salt, MSG 2 grams, 3 grams of sesame oil, 2 grams of pepper, 5 grams of cooking wine, 15 grams of green onions, 15 grams of ginger, appropriate amounts of each

1. Wash the lucky fish, remove the internal organs, and make cross patterns on the fish. Knife;

2. Wash the ginger and cut it into small pieces, and put it into the cut on the fish;

3. Put the fish into a bowl, add salt, MSG, Uncle Hu powder, Marinate with cooking wine for 5 minutes, then put in a steamer and steam for 8 minutes;

4. Finally, cut the red pepper, ginger and green onion into shreds and sprinkle them on the fish; 5. Pour a little oil into the pot and heat the oil Then pour it on the fish.