Ingredients: 1 cultured catfish (2500g), 100g cucumber, 50g red sweet pepper, 100g green beans, half pineapple, 30g black and white sesame seeds, 200g corn kernels, 300g tomatoes, 300g chopped peppers and 25g green peppers. 25g green beans, cooking wine, pepper, refined salt, sugar, monosodium glutamate, chicken powder, chicken essence, soy sauce, mature vinegar, white vinegar, mashed garlic, garlic rice, sesame oil, bread crumbs, eggs, onion slices, ginger flower, ginger rice, bean paste, starch, aquatic products powder, flour, tomato dip, pepper, pepper. Primary processing of fish: ① Slaughter the fish, chop off the head, cut the fish into two pieces, slice the barbed belly meat separately, then peel off the skin of the fish and cut the spine into sections. ② Soak the skin, head, bones and belly of fish in clear water and wash them. 1. Cold fish skin: production method: ① Add water to the pot, add ginger slices, onion segments, cooking wine and refined salt, boil, add fish skin to cook, take it out and let it cool thoroughly. ② Shred fish skin, cucumber and red bell pepper respectively, add garlic paste, monosodium glutamate, soy sauce, white vinegar, refined salt and sesame oil and mix well. Features: bright color, smooth skin. 2. Spicy fish fillets: Production method: ① 250 grams of fish fillets are grown into 6 cm, 3 cm wide and 0.3 cm thick slices, and marinated with refined salt, cooking wine and pepper. (2) Flour the fish fillets, drag the egg liquid, dip the bread crumbs in 60% hot oil, and fry until golden. ③ Leave 75g of base oil in the pot, add pepper, green pepper, bean paste, ginger flower, onion and garlic into slices, pour in fish fillets, add sugar, monosodium glutamate and salt and stir well. Features: crispy outside and tender inside, with strong spicy taste. 3. Open hearth fish pieces: Method: ① Wash the green beans and cut them into 3cm long sections. (2) Heat the oil in the pan, add garlic and fry until the skin turns yellow. (3) Leave a proper amount of oil in the pot, stir-fry the watercress, stir-fry the meat, add cooking wine, soy sauce and broth, stew for 5 minutes, then add garlic, beans and ginger slices, burn for 5 minutes, add monosodium glutamate and pepper, put on a plate, and eat with open fire. Features: the fish is soft and waxy, salty and spicy, and the atmosphere is warm. 4. Pineapple goose fish: Method: ① Take out half of pineapple meat and cut it into pieces; 200g fish cut into paper strips and marinated with refined salt and cooking wine; Mix egg liquid, starch, flour, water and salad oil into paste. (2) add oil to the pot and heat it to 70% heat. Paste the fish sticks, put them in oil, fry them until they are golden and cooked, and then take them out. (3) Leave a little oil in the pot, add tomato sauce and stir fry, add white sugar, vinegar, refined salt and water, add water and corn starch after boiling, pour hot oil, fish sticks and pineapple pieces, stir fry evenly, and serve. Features: the fish is crisp outside and tender inside, sweet and sour. 5. Two-color fish steak: Practice: ① Take 200g fish, slice it 8cm long, 3cm wide and 0.3cm thick, marinate it with refined salt, cooking wine and pepper for 5 minutes, then pat the powder, drag the egg liquid, dip half in white sesame seeds and half in black sesame seeds. (2) Add oil to the pan, heat it to 50%, add fish fillets, fry until sesame seeds are crisp and fish fillets are cooked, take them out, change knives, and plate them. Eat with salt, pepper and tomato dipping sauce. Features: sesame is crisp and fragrant, and the fish is fresh and tender. Method of dipping in tomato sauce: add 500g water and100g minced onion into the pot, cook until it tastes delicious, filter out minced onion, add 200g tomato sauce, 50g lemon vinegar,100g white sugar and 25g light soy sauce, stir well and boil. 6. Fish head with chopped pepper: production method: add oil to the pot and heat it. Take out the pot with onion, ginger and minced garlic, pour in chopped pepper, add pepper, cooking wine, white sugar and chicken powder, stir fry evenly, pour it on the fish head, seal it with plastic wrap paper, steam it for 20 minutes, take it out, sprinkle chopped green onion and pour hot oil. Features: bright red color, fresh and spicy taste. For example, it is better to soak the juice in the cake or mix the noodles. 7. Millet fish: Practice: ① Dice the remaining 200g fish, add refined salt, pepper, egg white and starch for sizing, and blanch medlar, mung bean and millet. (2) add oil to the pot and heat it to 40% heat. Pour the fish into the colander. Leave a little oil in the pot, add Jiang Mo and chopped green onion, pour in fish, medlar, green beans and millet, cook in clear soup, raw flour, monosodium glutamate and refined salt, and pour in sesame oil. Features: bright color, smooth and tender fish, fresh and delicious. 8. Tomato fish bone soup: Practice: ① Peel tomatoes and cut into pieces; Remove the pedicels of Zanthoxylum bungeanum and chop it. (2) Add oil to the pot and heat it. Stir-fry Jiang Mo, minced garlic and pepper, add tomato sauce, add broth, add fish bones after boiling, cover and stew for 5 minutes, add tomato pieces and stew for 5 minutes, add monosodium glutamate, salt and pepper, put into soup nest and sprinkle with coriander. Features: hot and sour, delicious.