Barracuda in Fuhai, Xinjiang is generally braised, steamed or roasted.

Braised in soy sauce:

Clean the fish after descaling and viscera removal, then apply salt and various seasonings on the fish, and then put it in a basin for pickling for 30-60 minutes. Wash onions and garlic.

Put a proper amount of lard in the pot, heat it before putting the fish, fry the fish alternately with slow fire or medium fire, and plate it after the fish turns golden brown. Continue to put oil in the pot, heat it, add onion and garlic slices and stir-fry until fragrant, then add bean paste, cooking wine, soy sauce, vinegar and other seasonings to make juice.

Stew the fish on a plate.

Steam:

After cleaning the fish, obliquely cut a knife on the fish body and evenly apply suet;

Shred ginger and onion, spread them on a fish plate, and sprinkle some onion, ginger, green pepper and Shaoxing wine on the fish.

Pour two teaspoons of soy sauce, one teaspoon of vinegar, one teaspoon of oyster sauce, one teaspoon of vegetable oil and three teaspoons of Shaoxing wine into a small bowl, and stir well to make the sauce.

After the water in the steamer is boiled, put it into a fish dish, add seasoning juice and steam for 7-8 minutes at the same time, then turn off the fire and let it simmer for 5 minutes, then open the lid.

Pour the sauce on the fish while it is hot.