1, braised sea bass. Ingredients: 1 perch, 2 grams of salt, 5 grams of sugar, 2 green onions, 1 piece of ginger, a head of garlic, 25 grams of soy sauce, 20 grams of oil paste, cooking wine in moderation. After the sea bass is cleaned, cut a flower knife on the back of the fish and drain, slice the green onion, ginger, garlic and chili pepper and set aside. Hot pot cold oil. When the oil is 60% hot, add the drained sea bass, fry the fish all the way through until light brown, gently shake the pan, turn over and continue to fry the other side until light brown can be removed and set aside. Stir fry the ginger, onion, garlic and chili peppers in the pan. Add the pan-fried sea bass. Pour in the cooking wine, soy sauce and oil paste. Add salt and sugar, pour in the appropriate amount of water, high heat to boil and then turn to low heat for about 20 minutes, high heat juice, out of the pan on the plate, sprinkle green and red chili pepper shredded for decoration can be.

2, steamed sea bass. Material: 1 perch, green onions, ginger and garlic. Wash the fish, cut flowers in the back to facilitate faster steamed. Chopped onion, ginger and garlic, ready for use. Coat the sea bass with salt all over the body, pay attention to the inside also need to be coated evenly, and then put the garlic and ginger evenly on the sea bass. After that, put it into the steamer for steaming, add soy sauce when it is ready, and finally pour in the yellow wine and add a little boiling water. Steam 10 minutes can be out of the pot, out of the pot sprinkled with a little green onion for garnish can be.

3, squirrel bass. Materials: bass 1, an egg, bamboo shoots, horseshoes, shrimp, pineapple, celery, each moderate. The sea bass clean up, wash off the blood and black membrane otherwise fishy. Slice the lower abdomen, fish cross flower knife. Note that the knife flower is not too small, or easily broken. Egg white coated with fish meat and then puffed with dry flour in a frying pan fried golden brown. Plate the fried fish and stir-fry with diced bamboo shoots, water chestnuts, shrimp, pineapple and celery, pour in the tomato sauce and thicken with water until it reaches the right consistency. After the sauce poured on the fish can be.