here are some ways to freeze Basha fish. The dishes are not difficult to make, but they are delicious.

Steamed Basha Fish with Chopped Pepper

Practice: The fillet of Basha Fish is soft and tender after steaming, and the chopped pepper adds flavor and freshness, and the entrance is full of spicy energy, which is really enjoyable! Delicious and spicy, how much to eat? Can eat two more bowls! The upgraded version can spread a layer of Flammulina velutipes on the ground floor. Flammulina velutipes absorbs the fragrance of chopped pepper and the freshness of fish fillets, which is also delicious!

1. Cut the Basha fish fillet vertically, cut it horizontally into pieces about 1 cm, and spread it evenly on the plate;

2. Add light soy sauce, oyster sauce and cooking wine to marinate for about 15 minutes;

3. Chop the pepper, add Jiang Mo and minced garlic, mix well and cover the fish fillet;

4. Bring the steamer to a boil, and steam the fillets for 1 minutes.

5. Heat a pot of hot oil, pour it on the fish fillets and sprinkle with chopped green onion.

ingredients: Basha fish fillet with chopped pepper/garlic/ginger/light soy sauce of onion/cooking wine/oyster sauce/oil

tomato Basha fish fillet

Practice: If the series of chopped pepper and boiled water is exclusive to men, then the tomato series is definitely the favorite of women. The collision between fresh and tender fish and sweet and sour tomatoes seems to be an ordinary match, but the taste is quite amazing. Delicious or not, beauty beauty, natural and healthy, very suitable for girls to eat. Can be used as a side dish or soup, and you can adjust the amount of water yourself during the production process.

1. Cut the fillet of Basha fish into cubes about 1.5cm, add proper amount of oil, black pepper and shredded ginger and marinate for 15min;

2. Cut the top of the tomato with a knife and scald it in boiling water for quick peeling.

3. Cut peeled tomatoes into small pieces for later use;

4. After the pan is hot, pour the oil, add the chopped tomatoes, stir-fry the juice, and then add a proper amount of tomato sauce to continue stir-frying;

5. add water to the pot, after the water is boiled, add the dragon fish pieces and cook for about 1 minutes;

6. Mix water and corn starch to form water starch, pour it into a pot and boil it over high fire, collect the juice to be thick, and add a little salt and sugar to taste.

Ingredients: Basha fish fillet with tomato sauce/black pepper/corn starch shallot/ginger oil/salt/sugar

Sweet and sour Basha fish fillet

Practice: Sweet and sour pork ribs are attractive, but sweet and sour fish fillet is also an absolutely indispensable member of the sweet and sour family! Fat and fleshy fish fillet, sweet and sour sauce, is very popular among old people and children, even children who don't like fish can't stop eating it

1. Squeeze Basha fish fillet gently to remove water and cut it into small pieces for later use;

2. Pour in egg white, a little salt and a proper amount of starch, and marinate the fish pieces for about 15 minutes;

3. After the oil is heated, fry the fish pieces and take them out;

4. Pour in new oil, heat it, add tomato sauce, boil it for a while, add fried delicious food, add a little sugar, salt and white vinegar to taste, and finally sprinkle a little sesame seeds out of the pot.

Ingredients: Basha fish fillet with salt/sugar/white vinegar tomato sauce/egg white/starch

Pan-fried Basha fish fillet

Method: Basha fish fillet is the most "simple and rude" method, with crispy skin, fresh and tender fish, crisp outside and tender inside, and fragrant lips and teeth on every bite. The whole piece of fish fillet has a certain satiety, so it is also deeply loved by office workers.

1. Add proper amount of salt, chicken essence and black pepper to marinate Basha fish fillet for 3 minutes;

2. Squeeze the surface of Basha fish fillet dry;

3. wrap the surface of Basha fish fillet with egg liquid, flour and bread crumbs; 4. After the oil is heated, fry the Basha fish fillet in the pan until both sides are golden;

5. Sprinkle chopped black pepper after taking out the pot.

Ingredients: Basha fish fillet bread crumbs/chopped black pepper/flour eggs/salt/chicken essence/oil

Boil Basha fish slices

Practice: slice Basha fish slices, marinate them with cooking wine, egg white and starch for a while, boil oil in the pot, and add onion, ginger, garlic, pepper and pepper to boil the fish. After the water boils, put in the marinated fish fillets, boil them, and it will be almost the same when the fish fillets are rolled up. The process takes about 2-3 minutes.

Basha fish with western sauce coral

Practice: The knife edge and fillets are diagonally crossed and cut into uniform strips. Soak the fish in onion and ginger salt water, drain the water, put it into the powder mixed with starch and custard powder, fry it in an oil pan until cooked, then fry it over high fire and take it out. Heat the pan, add a little oil, add clear soup, tomato sauce, sugar, salt and fruit vinegar to adjust the sauce, add thicken powder, add a little hot oil, stir well and pour it on the fish.

Mushroom Basha fillet

Practice: Cut Basha fillet into fish strips, seasoning and sizing for later use, soak Mushroom, Cucumber and Red Pepper in water, put 1 grams of clear oil in the pan, oil the fish strips, pour them out and drain them, leave the bottom oil in the pan, pour Mushroom and Cucumber into the pan for seasoning, stir-fry, thicken, oil-drench and plate < p

Basha fish with chrysanthemum is slippery

Practice: Beat Basha fish into mud, season and toughen it, frame it into chrysanthemum shape with a paper bag, cook it with water at 6-8℃, and add golden soup

Basha fish with peony

Practice: Beat Basha fish into peony slices, size and season it with water at 8℃.

double yellow Basha fish

method: beat Basha fish into peony slices, size and season them, cook them with water at 8℃, put Chinese kale in the shape of flower branches, and put the fish slices in the shape of peony flowers.

Braised Basha fish breast with black ginseng in golden soup

Practice: Beat Basha fish into mud, season and toughen it, make it into fish balls, and cook the fish balls in golden soup.

The method of

Ginkgo Basha fish in Fengchao: Cut Basha fish into diced fish for seasoning and sizing, put the oil in the pot and heat it to 6%, add the marinated Basha fish diced and drain it with oil for later use, leave the bottom oil in the pot, put the diced ginkgo and green pepper into the pot for seasoning, stir-fry and thicken with oil, and then serve.

assorted diced Basha fish

Practice: cut Basha fish into diced fish for seasoning and sizing, heat the oil in the pan, and pull the oil on the diced fish for later use. Put pitaya, ginkgo, kidney beans and diced fish together in the pan for seasoning and stir-frying, then thicken and oil, then take it out of the pan and put it on the plate.

Chinese chestnut purple sweet potato Basha fish balls

Practice: Beat Basha fish into fish paste for later use, steam purple sweet potato and Chinese chestnut, beat purple sweet potato into mud, cut Chinese chestnut into small grains, add purple sweet potato paste and diced Chinese chestnut into minced fish, make fish balls, cook them, and season them in fish soup.

Pearl Basha fish dumplings

Practice: Beat Basha fish into blades, season and size, wrap the prepared meat stuffing into fish fillets, dip in the soaked glutinous rice, and steam in a cage for 18 minutes.

stir-fry Basha fish rice with ginkgo biloba

Practice: mash Basha fish, season it, make it into minced fish, squeeze it into corn shape, cook it in boiling water for later use, put the bottom oil in the pot, stir-fry the watered ginkgo biloba and celery to taste, and then add the fish rice to thicken and pour the oil on the plate.

Basha fish in golden soup

Practice: change Basha fish into strips, seasoning and sizing, put clear soup in the pot for seasoning, boil it, add it into the cooked Basha fish, and then put it into the flavored golden soup.

Diced colorful crispy fish

Practice: change Basha fish into diced knives, seasoning and sizing for later use, put clear oil in the pot, and heat it and put it into crystal crispy rice.

crispy shredded fish

Practice: shred Basha fish, season and size it, put oil in the pan and heat it to 5%, add the shredded fish oil, pour out and drain the oil, leave the bottom oil in the pan, season and stir fry the leek moss and shredded pepper, thicken the shredded fish, pour the oil and put it in a crisp dish.

making lotus root with fish glue

practice: beat Basha fish into mud, season and toughen it to make minced fish, slice the lotus root, brew the minced fish on the lotus root slices, steam them in a cage for 8 minutes, put them on a plate, and put the fried diced fish in the middle of the plate.

Basha fish with Sichuan pepper and leek flavor

Practice: Beat Basha fish into pieces for seasoning and sizing, chop Sichuan pepper and leek for later use, put oil in the pan, pull oil on Basha fish, add clear soup for seasoning, put the fish slices into a plate after boiling, wash the pan and put oil on the fish.

The official Tan Bazhen matches Basha fish

Practice: The Basha fish is sliced into pieces, seasoned and starched, cooked with hot water at 8 degrees Celsius, seasoned with golden soup, and put into fillets. After boiling, put them into a golden tripod for decoration.

crystal Basha fish with apple juice

Practice: change the Basha fish into a finished product, season and size it, cook it with hot water at 9 degrees Celsius, put it in a plate, and then add apple juice.

Grilled Basha Fish with Hot and Sour Safflower Juice

Practice: Beat Basha Fish into minced fish, put it in litchi, blanch it in low oil temperature, remove and drain the oil, put it in the pan, add tomato sauce and safflower juice to taste, thicken it with red oil, and add Basha Fish and stir it evenly.

Health-preserving corn Basha fish noodles

Practice: Beat Basha fish into fish paste, season, size and toughen it to make minced fish, frame it into fish noodles with a framed bag, cook it with 8℃ water for later use, soak the corn noodles, cook it with broth, put it into a casserole, and then put it on it.

Braised fish fillets in golden soup

Practice: change the Basha fish into pieces, season and marinate it to taste, cook it in hot water at 8 degrees Celsius, put it in golden soup, and decorate it with blanched Chinese cabbage, cherry tomatoes and caviar.

Basha fish balls with original juice

Method: Beat Basha fish into mud, season and toughen, make fish balls, cook the fish balls and put them into clear soup.