steamed, boiled, fried, baked, boiled fish, braised fish, stewed fish, sweet and sour fish, steamed fish, pickled fish, dry fried fish, slippery fish, sashimi, hanging fish soup Specific methods are as follows: Main Ingredients: perch 1 Auxiliary Ingredients: green peas moderate, corn moderate, carrots moderate, salt 1 teaspoon, 1 teaspoon of white pepper, 1.5 tablespoons of ketchup, 1 tablespoon of sugar, apple cider vinegar, half a tablespoon of 1, green peas, corn, carrots, washed with water. Drain. 2: Remove the head of the sea bass, remove the middle spine from the stomach (keep the skin on, cut with a knife, and marinate with salt and pepper for ten minutes to taste). 3, sea bass with kitchen paper to absorb moisture, evenly coated with starch, including the inside of the knife. 4, into the frying pan on high heat frying stereotypes, fish out of the re-frying again (re-frying this time is best to do after the juice boiled well), into the golden crispy loaded. 5, the tomato sauce, sugar, vinegar, half a bowl of water, and green beans, corn and carrots together into the pot, boil over high heat, thin thickening, until the soup is thick. 6, the simmering juice while hot poured on the fried fish that is good and delicious.