1: First, thaw the Basha fish maw, clean it, cut it into cubes, blot it with oil-absorbing paper, and marinate it with a little salt, cooking wine and pepper;

2: Put the marinated Basha fish maw on a plate, put some ginger and onion, steam it for 10 minutes or so, put some shredded onion and ginger, pour hot oil and steamed fish drum oil.

Second, pan-fried Basha fish brisket,

1: After thawing the Basha fish maw, soak it with oil paper and marinate it with ginger, onion, cooking wine, pepper, salt and a little cornmeal;

2: Heat a non-stick pan, add a little oil, add Basha fish brisket, fry on medium heat until golden brown on both sides, and serve with tomato sauce and sea salt, which is delicious, crispy and delicious;

3. Boiled Basha fish brisket,

1: Prepare a little boiled fish material, dried peppers, onions, garlic and fresh peppers, then cut the thawed Basha fish brisket into thick slices and marinate it with salt, egg white, cooking wine, pepper and cornmeal for later use;

2: Boil the water from the pot, turn off the torch and put the Basha fish in the pot when the water is boiling, and quickly take it out and drain it when it is interrupted;

3: Wash the pan, stir-fry the onion, garlic and boiled fish, add appropriate amount of water, season with salt, monosodium glutamate and a little soy sauce, add Basha fish gizzard, cook together for about 2-3 minutes, pour it into the plate, add dried pepper and fresh pepper, and pour hot oil to serve.