Steamed Bream Cuisine Zhejiang Cuisine Characteristics The fish shape is complete, the fish meat is soft and tender, the fresh flavor is beautiful, the soup is clear and flavorful. Raw material: One fresh bream (net weight about 750g). Sliced cooked ham 15g, sliced bamboo shoots 2.5g, mushroom 25g. 10 grams of oil, 4 grams of ginger, 3 grams of ginger, 5 grams of green onion, 5 grams of vinegar, 4 grams of salt, 3 grams of monosodium glutamate, 2 grams of wine, 2 grams of green onion, 250 grams of broth. Production process will be slaughtered bream scales, gills, disemboweled and cleaned, and then into the pot of boiling water blanch, fished out, scrape off the black membrane, rinse after the fish spine parts straight graver crosses, will be arranged in a deep dish, in order to bamboo shoots, mushrooms, plate oil diced, sliced ham in the fish, plus salt, wine, broth, and then put on the ginger, scallion, into the steamer basket with a high-flame steaming for 10 minutes, to be the fish eyes protruding that is ripe, and the cage to remove the scallion and ginger. Up the cage to remove the green onions and ginger, the original juice decanted into a bowl for another use. Put the fish into a long-waisted dish. The bowl of the original juice soup into the refined salt, monosodium glutamate and boiling broth 70 grams, adjust the taste, and then poured on the fish body that is ready. Serve with ginger and vinegar for dipping. Braised bream Ingredients: bream, green onions, garlic, ginger, chili, cooking wine, soy sauce, salt. 1, the oil is hot, pour garlic, ginger, chili, stir-fry aroma, out of the pan. 2, or pour oil, hot, fish gently into the, both sides fried lightly yellow.　3, add the right amount of water, boil, add wine (can also be replaced by beer) and soy sauce.　4, pour in the previously fried ingredients, high heat and cook, and so the pot of juice to close almost can be.　5, fish out the fish on a plate, sprinkle some green onions. (Do not like to eat green onions, so all cut very thick, pick out the convenience) 6, a little starch added to the pot of soup, stir well, a little sticky feeling can be, poured over the fish. 7, open, to eat while hot oh! Bream in tomato sauce Ingredients: bream, tomato sauce, green onions, ginger and some seasonings.　Pour some oil into the pot, when the oil boils, then put the cleaned bream into the bream, frying bream on high heat. When the bream is golden brown and crispy, pour in the ketchup and cook it with the bream. The ketchup gradually seeps in and the bream turns red. Once the green onions and ginger are added, add some seasoning and the bream in tomato sauce is ready. Stewed bream Raw materials: fresh bream a tail, pork fat meat, hairy yucca slices, lard, sesame oil, monosodium glutamate, sugar, wine, soy sauce, red pepper, refined salt, green onions, ginger. Method: (1) the fish scales, gills, disemboweled to remove internal organs, clean, gravel on both sides of the fish body oblique cross knife lines (each side of the gravel five, six knives), with soy sauce to wipe the fish body, marinated for five minutes. Pork fat, red pepper, green onions, yucca slices, are cut into one-inch long thick wire. (2) frying pan on high heat, under the sesame oil, burned to eight mature, the fish into the pan, with a spoon toggle flip, to be fish on both sides of the fried light yellow when fishing. (3) the original frying pan after pouring off the remaining oil on a high flame, put fat meat, red pepper, green onions, yucca slices, fried for two minutes, to the scallions emitted fragrance, and then the fish into the pot, add wine, ginger, soy sauce, sugar, monosodium glutamate, salt, water, simmering for three minutes, to be fish juice gradually thick, that is, move to a micro-fire, cover and simmer for eight minutes to the fish has been tasted through the soup thick soup, and then end of the pot over a high flame, the next lard continue to simmer for two minutes! The fish is not a good choice, but it is a good choice. This dish has a light color and glossy, crispy skin, fat and tender meat, thick juice, fresh taste, salty and sweet with a slight spicy flavor. Bream with scallion oil 1. Wash the bream after cleaning the internal organs, rub the fish with cooking wine and salt and leave it for a few minutes. 2.　2. Place the fish in a fish plate, cover with ginger slices and steam for about fifteen minutes.　3. Cut the green onion into thin julienne strips and sprinkle over the fish; heat the salad oil in the wok and pour the hot oil over the fish! The fish is tender and fragrant, with a long aftertaste~