The ingredients are as follows: bass 1 slice, ginger 1 slice, 5 cloves of garlic, bean paste 1 spoon, shallot 1 slice, 2 teaspoons of salt, soy sauce 1 spoon, oyster sauce 1 spoon, and cooking wine.

The specific method is as follows: slice ginger, slice garlic, cut shallots into chopped green onion, wash perch, put knife flowers on both sides, then pour cooking wine, then pour a layer of salt, then put it in a pot and heat it with oil. When the oil temperature is 60%, fry the perch in the pot until both sides of the perch are brown. Take out the perch, heat the fried fish oil, and add ginger slices, garlic slices and small oil. Add 2 bowls of clear water, add 1 tbsp of light soy sauce, add 1 tbsp of oyster sauce, add a little light soy sauce, and when the fire boils, put the perch in the pot, cover the pot and cook for 5 minutes on medium heat. After 5 minutes, when the soup is not enough, pour in a little water starch, collect the juice on fire, and gently push it when collecting the juice, then you can take it out of the pot and put it on the plate.

Sweet and sour perch

The ingredients are as follows: bass 1, pine nuts 2 sweet and sour, onion 1, 5 tablespoons of tomato sauce, 5 tablespoons of white sugar, white vinegar 1 tablespoon, salt 1 tablespoon, cooking wine 1 tablespoon, and appropriate amount of starch.

The specific method is as follows: cut off the head of the cleaned bass, and then cut the fish from beginning to end along the fish spine. The operation method on both sides is the same. Remove the fishbone and belly bone, leaving the fish tail connected to two pieces of fish. Then cut the knife flowers on the fish with an oblique knife, and then flatten the blade to make it as long as possible. Be careful not to cut off the skin of the fish, so the fish will become strips, and then mix the fish with the fish. Grab the pepper, marinate it for a while, then wrap it with a thick layer of starch, then take it out of the pan to widen the oil and heat it. When the oil temperature is 80% hot, hang the fish tail so that the fish will sag. Spoon up hot oil and pour it on the fish, fry it until it is solidified, then fry it with the fish head in the oil pan until the surface is brown, then take it out, fry it when the oil temperature rises 15 seconds, and then plate it after frying! Take out the pot again, add oil and heat it. When the oil temperature is 50% hot, add 5 tablespoons of tomato sauce, 5 tablespoons of sugar, 1 tablespoon of white vinegar, add half a bowl of clear water, bring to a boil over high fire, then pour in a little starch, cook until it becomes thick, then pour it on the perch, and finally sprinkle with pine nuts and chopped green onion.