Ingredients: perch, salt, coriander, soy sauce, diced garlic, diced ginger, cooking wine, vinegar, pickled pepper and sesame oil.

Practice: the bass is cleaned, and a flower knife is placed on both sides of the fish body, and salt and soy sauce are added to pickle it. Heat the oil pan, fry the perch until golden brown, add pickled pepper, diced garlic and diced ginger to make it fragrant, add the fried fish, add salt, vinegar, soy sauce and cooking wine, sprinkle coriander and pour sesame oil when cooked.

Braised fish head with yuba

Ingredients: fish head, bighead carp, red pepper, crystal sugar, onion, ginger, garlic, soy sauce, sesame oil, coriander, oyster sauce, white pepper and white vinegar.

Practice: soak yuba in water, cut ginger, red pepper and green onion into filaments; Slice ginger, red pepper, scallion and coriander. Wash the fish head, absorb the water with paper and sprinkle a thin layer of flour for later use. Put oil in the hot pot, and when the fish head is fried until golden, pour out the oil in the pot, leaving only the remaining oil. Add garlic, ginger, scallion and stir-fry until fragrant, then add oyster sauce and soy sauce to stir-fry until fragrant. Then add hot water to half of the fish head. Add yuba, rock sugar and chopped white pepper, turn to medium heat, cover and stew for 5 minutes. Open the lid, turn the water, drain the soup, and pour in a little pot vinegar.