Materials: sea bass, scallions, ginger, rice wine, soy sauce, salt, pepper, lard, vegetable oil and so on.

How to do:

(1) Cut half of the ginger and scallion into thin julienne strips and soak in water.

(2) Wash the sea bass, use a knife to slice the meat on it and cut it into flower knife. Then use half a tablespoon of soy sauce with scallions, ginger, salt, pepper mixed into a sauce, evenly spread on the sea bass, and then marinate for five minutes.

(3) When the time is up, spread the marinated scallions and ginger on the bottom of the plate, then sprinkle some more scallions and ginger on the sea bass, drizzle with half a tablespoon of lard, and steam it in a pot with boiling water.

(4) Steam for four or five minutes, take out the steamed fish plate, pour out the water inside, add three tablespoons of rice wine and continue to steam for three minutes. Turn off the heat when it's done steaming and let it simmer for another five minutes.

(5) When it's done, take the fish out, throw away the green onions and ginger, and pour the broth over the fish.

(6)Start a hot pan add a small amount of vegetable oil to heat, pour on the fish can be.

2. Sweet and sour sea bass

Materials: 1 sea bass, ginger powder, salt, dry starch, minced garlic, frozen colorful vegetables, shredded green onions, shredded red peppers, water starch, cooking oil, broth or water, tomato salsa, vinegar, sugar, soy sauce, cooking wine and so on.

How to do:

(1) Clean the sea bass, then rub it with ginger powder and salt and marinate for five minutes.

(2) Take a small bowl and add tomato salsa, vinegar, sugar, soy sauce and cooking wine in turn, then mix well.

(3) Coat the marinated sea bass with dry starch, make sure to spread it evenly, and when you're done, grab the tail of the fish with your hand and shake the sea bass twice, so as to shake off some of the excess starch.

(4) Heat a pan, put in a moderate amount of vegetable oil, and when the oil is heated to seven or eight percent, slowly put the fish into the pan to start frying.

(5)Fry the fish until the surface is crispy and the color is golden.

(6) Leave a little oil in the original pan, heat it up, turn down the heat and stir-fry the garlic. Under the vegetable grain, stir-fry well.

(7)Put in the 2nd step of the seasoning sauce, stir fry, and then into the broth, stir fry, boil.

(8)After boiling, turn up the heat, mix the dry starch with water and pour it into the pot to thicken the sauce, wait until the soup thickens and boils, then turn off the heat.

(9)Sprinkle shredded green onion and chili pepper on top of the fried fish, and then pour the thickened sauce over the fish.