Steamed bamboo shoots perch

Raw materials: perch 500 grams, asparagus 100 grams, salt, monosodium glutamate, pepper each moderate.

Practice: perch scaling, gill removal, strangulation of internal organs, clean. Asparagus washed and cut. Fish belly into the pepper, salt, monosodium glutamate, put in the asparagus segments in the bottom of the soup plate, steamed for 15 minutes into.

Corn perch

Raw materials: perch, canned corn, egg white, salt, monosodium glutamate, starch, pepper, broth, cooking wine, peanut oil, scallions, each appropriate amount.

Practice: perch meat cut into pieces, add salt, monosodium glutamate, cooking wine marinade to taste, shoot powder, into the six or seven percent of the hot oil fried, plate. Add broth, corn kernels, boil, add salt, monosodium glutamate, pepper to taste, thickening, pour in egg white and stir, pour on the fish, sprinkle scallions can be.

Scorched fresh sea bass

Raw materials: 500 grams of fresh sea bass, 25 grams of dried red pepper, salt, cooking wine, soy sauce, chicken essence, pepper, green onions, ginger, broth, cooking oil in moderation.

Practice: remove the perch scales, gills, giblets, giblets, wash, remove bones, thorns, sliced into slices. Soup, salt, cooking wine, soy sauce, chicken essence into seafood sauce, standby. Put the perch slices into boiling water, add salt, cooking wine, ginger and green onion to boil until raw, fish out on a plate. Frying pan on the fire, put the oil boiled to 40% hot, into the dry chili peppers, peppercorns fried flavor, dripping in the fish slices, and then poured into the adjusted seafood sauce can be mixed well.