Ingredients: a bass, 30g of pickled ginger, 30g of pickled pepper, 20g of bean paste, 0g of green pepper10g, ginger, garlic, onion, celery, sugar, vinegar, cooking wine, salt, lard and vegetable oil.

1. Prepare the raw materials in advance, remove the viscera and gills of the perch, and clean them for later use.

2. Chop pickled pepper and pickled ginger; Cut the onion into flowers; Slice a part of ginger and a part of ginger rice; Garlic cut into foam; Cut celery into small particles for later use.

3. Pour water into the pot, add onion, ginger slices, cooking wine and salt to boil, then put the perch in the pot and cook it out for later use.

4. Put the mixed oil (lard and rapeseed oil, which will increase the flavor of vegetables) into a pot, heat it, add pickled peppers, green peppers, pickled ginger, bean paste, garlic and rice, stir fry, add water, add sugar and vinegar, and finally thicken the juice.

5. Dish and sprinkle with chopped green onion and celery foam.

Tips:

1. When cooking perch, be sure to turn it carefully to avoid damaging perch and affecting its appearance.

2. In order to increase the taste of vegetables, we eat mixed oil, that is, lard and rapeseed oil. The combination of lard and meat flavor of fish can make fish more tender and delicious.

3. Because pickled ginger, pickled pepper and bean paste are all salty, there is no need for square salt to avoid the dish being too salty.

Bass

Ingredients: perch, onion, ginger, cooking wine, Lee Kum Kee steamed fish.

1. Wash the perch, marinate with onion, ginger and a little cooking wine for a while, and remove the fishy smell.

2. Then steam in a steamer for about 8 minutes. Watch the time. It's best not to boil the pot for a few minutes.

3. Take out the fish, pour out the juice, add shredded onion, pour in Lee Kum Kee steamed fish sauce, and then pour hot oil on the fish.

Steamed bass with pepper

Ingredients: perch 1 strip, chopped pepper, salt, vegetable oil, soy sauce, ginger and onion.

1. Cut the perch, wash it, and cut it open on a plate. Make a few cuts on the fish and put a little salt and vegetable oil on it.

2. Then sprinkle a proper amount of chopped pepper on the fish, sprinkle a little ginger, and steam in boiling water for about 8- 10 minutes.

3. After the pot is steamed, sprinkle with chopped green onion, then heat the pot and pour a proper amount of vegetable oil on the fish.

4. Finally, pour in the right amount of soy sauce.

Steamed bass with spicy black bean sauce

Recipe ingredients: 500g bass; Ginger; Onions; Douchi 30g；; Salt; Raw pumping; Red pepper; Cooking wine; Oil.

Recipe practice:

1. Cut off the head and tail, remove the internal organs of the fish and clean it.

2. Cut the back of the fish body into pieces about 1cm wide with a knife, and cut with a knife. Don't cut it at the belly of the fish.

3. Sprinkle appropriate amount of salt, onion, ginger, cooking wine and soy sauce for curing 15 minutes.

4. The fish heads and tails are all packed on the plate, and a layer of lobster sauce is sprinkled.

5. Steam in a steamer for 8 minutes, and then steam for 5 minutes after turning off the fire.

6. Take the fish out of the pan and steam it. Sprinkle onion and red bell pepper on the fish.

7. finally, pour hot oil, which is simple, nutritious and delicious.

Iron plate perch

Ingredients required for the recipe: 1 fresh perch, coarse salt, monosodium glutamate, rose wine, oyster sauce, crystal sugar, Meiji soy sauce, rose sauce, bean paste, sugar, sesame oil, monosodium glutamate, soy sauce, pepper flakes, onions, butter, red pepper rings, onion segments, etc.

Practice steps:

1. Wash the perch, drain the water, add salt, monosodium glutamate, rose wine and other seasonings, marinate for a while, soak in a warm oil pan, fry until it is mature, and take it out.

2. Leave a little oil in the pot and add Meiji soy sauce, rose sauce, bean paste, oyster sauce, sesame oil, sugar, rock sugar, monosodium glutamate, soy sauce, pepper flakes, etc. And thicken it.

3. Tin foil 1 slice, pad with shredded onion, pour butter, add perch, pour the adjusted sauce, put red pepper rings and onion segments, wrap them in tin foil and put them on a hot iron plate. Serve.

Hot and sour perch

Ingredients: bass 1 strip, 2 tomatoes, oil, salt, egg white, ginger juice, starch, cooking wine, sugar and white vinegar.

1. Wash and slice the perch, add seasoning and marinate for about 10 minutes. Then add egg white, add starch and fry in 70% hot oil until golden brown.

2. Wash the tomatoes and cut them into pieces, stir-fry them in a little oil, and then add water to soften them. Then add sugar to make tomato J.

3. Finally, pour in the fried fish pieces, stir-fry them evenly, and wrap them with tomatoes.