1. Braise the osmanthus fish in brown sauce. First, clean the osmanthus fish, cut it into sections with appropriate size, then heat the pan with appropriate amount of oil, add ginger, scallion, garlic, dried pepper and pepper to stir fry until the surface is slightly yellow, add soy sauce, soy sauce, cooking wine, sugar and salt to taste, add enough water, boil over high fire and simmer slowly until the fish is cooked and the soup is thick.

2. Stinky fish with sauerkraut. Prepare pickled cabbage, ginger, scallion, garlic, dried pepper, pepper, cooking wine, white pepper, salt and edible oil, clean and chop pickled cabbage, slice ginger, cut scallion, mince garlic, put a proper amount of oil in the pot, stir-fry ginger slices, scallion segments, minced garlic, dried pepper and pepper after oil heating, add pickled cabbage and stir-fry evenly, add osmanthus fish segments and stir-fry until the surface is slightly fragrant.

3. Steamed mandarin fish with black bean sauce. Prepare lobster sauce, ginger, scallion, cooking wine, salt and edible oil, chop lobster sauce, slice ginger, cut scallion into sections, put cinnamon fish into a plate, sprinkle with lobster sauce, ginger slices and scallion sections, sprinkle with cooking wine and edible oil, sprinkle with appropriate amount of salt, and steam in a steamer for 1 to 15 minutes.

4. Pan-fry the cinnamon fish. After cleaning the osmanthus fish, soak it in clear water for 1 minutes, then drain the water, fry the fish in a hot pan until both sides are golden, prepare auxiliary materials such as millet spicy, chopped green onion, shredded onion, etc., add lard to the pot, add ginger and garlic when the oil temperature is appropriate, add millet spicy and bean paste to stir-fry the red oil, pour in a proper amount of stock, add the fried fish after boiling, stew for 5 minutes, add soy sauce to taste and collect the juice.