Ingredients: some peeled fish, a little onion and ginger, half a spoonful of vinegar, and proper amount of cooking wine. Preparation: Marinate the peeled fish with salt 1-2 hours, and shred the onion and ginger. Practice: 1) fry the peeled fish in oil until both sides are yellow and take it out; 2) put a little oil in the pot, add onion and ginger to saute; 3) Put the fish into the pot and add water, whichever is just submerged; After boiling, add vinegar and cooking wine and cook for a while. Ingredients of sweet beef fish: peeled fish seasoning: chicken powder, white wine, salt and white sugar. Cooking method: steaming and wax making method: 1. Wash peeled fish, control water, marinate with seasoning, dry steam in a drawer for 30 minutes, take it out and air dry in a cool and ventilated place; 2. Change the dried peeled fish into long strips. Features: fresh texture and sweet taste. The key to making: 1, the peeled fish should be washed and not steamed too much. 2. Pay attention to ventilation and hygiene when air drying. Ingredients: 500g peeled fish, 5g green pepper powder, 80g flour, peeled fish, washed and peeled, dipped in flour, fried in oil pan until golden brown, and fished out; Add onion and ginger, stir-fry with seasoning; Liulaosi Chili sauce 10g monosodium glutamate 5g sugar 4g pepper 1g mature vinegar, soy sauce and yellow wine 50g broth, 2g onion and 2g ginger each, add 50g broth and cook for 8 minutes, then add chopped green and red peppers. Special note: the peeled fish should be fried and the soup should be dry.