Tilapia recipe 1, steamed tilapia

Ingredients

Tilapia, shredded ginger, tempeh, light soy sauce, shredded chili pepper, pepper, chopped green onion, oil

Method

1. Remove the scales from the tilapia and wash them.

2. Add shredded ginger, tempeh, light soy sauce, shredded chili pepper, and sprinkle a little pepper into the pot and steam over high heat for 6 minutes. Remove from the pot, sprinkle with chopped green onion, and drizzle with hot oil.

Method 2, braised tilapia

Ingredients

1 tilapia (about 600 grams)

One red pepper< /p>

3 chives

1 small piece of ginger

3 cloves of garlic

30 grams of cooking oil

Sesame oil 3 grams

3 grams of soy sauce

6 grams of cooking wine

3 grams of pepper

3 grams of refined salt

A small spoon of sugar

1.5 grams of MSG

Method

1. Clean the tilapia and make 3 diagonal cuts on both sides of the fish body; wash and cut the green onions Wash and slice the ginger, garlic and red pepper into pieces;

2. Add oil to the pot, heat it up, fry the fish until both sides are golden brown and serve out;

3. Leave a small amount of oil, sauté the onion, ginger, garlic, and pepper until fragrant, then add soy sauce, cooking wine, sugar, pepper, salt, MSG, and water and bring to a boil;

4. Add the fried tilapia, Bring to a simmer over low heat until the fish is fragrant, take it out and put it on a plate, cook the remaining soup until it thickens, drizzle with sesame oil and pour it over the fish.

Method three, sweet and sour tilapia

Materials

Tilapia, salt, sugar, vinegar, soy sauce, water starch.

How to do

1. Check the fish’s belly, back, and under the fins to see if the fish scales are clean. Remove all the messy membranes and coats, and

the fish’s belly. Use a knife to cut the blood vessels inside near the spine and wash them out. Make a few cuts on the fish body, dry it inside and out with kitchen paper, and sprinkle lightly with salt.

2. Heat the pot, add oil, add ginger slices and green onion slices, use a spatula against the ginger slices to spread the oil evenly on the bottom of the pot.

3. Put the fish in the pan and fry without moving. When one side is almost done, shake the pan twice to make the fish skin as complete as possible; turn over and continue to fry the other side

4. Add sugar, vinegar, soy sauce, and water, cover and cook, then turn over and cook until the thickest part can easily separate the fish from the bones

5. Thicken with water starch and reduce the juice over high heat.