1. raw materials

Fresh Fukushou fish, green onions, ginger and garlic in moderation, soy sauce, cooking wine, soy sauce

2. practice

Fukushou fish after processing clean, in the fish on both sides of the body of the cut a few slashes to facilitate the taste, and then in the fish and fish belly sprinkled with salt and cooking wine, static marinade; will be marinated fish into the plate, put on the ginger and garlic minced; add a small amount of added soy sauce; pot boiling water into the fish on high heat fifteen minutes can be. and garlic, add a small amount of soy sauce; pot of boiling water into the fish, steam over high heat for fifteen minutes. Remove and sprinkle with appropriate amount of steamed fish soy sauce on it.

Two, braised Fukushou fish

1. raw materials

Fukushou fish, soy sauce, vinegar, homemade broth

2. practice

The fish with a vertical knife cut method of processing, and then in the frying pan pan frying for a while, will be the excess oil poured out of the broth added to seasoning, and then poured into the soy sauce. Add a little vinegar to soften the fish bones and wait for the stock to thicken and the soup to take on a deep red color before serving. Sprinkle with sesame seeds or cilantro as you like.

Three, sweet and sour Fukushou fish

1. raw materials

Fukushou fish, vinegar, sugar, starch, salt, garlic

2. practice

Fukushou fish cut, and in the incision into the scallion, and then add vinegar and soy sauce marinade for 20 minutes; and so on the fish marinade is good, the scallion will be removed, in the incision sprinkled with cornstarch; the frying pan burned until cooked to eight, into the into the pan has been fried three times, such as fish after the stereotypes drain the oil, at this time in the pan into a small amount of minced garlic, add a spoonful of vinegar and a spoonful of sugar stir-fry, and then add starch thickening, such as sweet and sour sauce can be poured directly on the fish after a good job.