Ingredients: 500g of sea bass, 1 yellow bell pepper, 1 red bell pepper, 1 lemon, the right amount of oil, salt, cilantro, chopped green onions, soy sauce, vinegar, cooking wine, ginger.

Methods:

1, first cut off the head and tail of the sea bass, fins cut off, and then from the section of the head of the fish, from the back of the fish under the knife cut into about 1.2 cm piece. Pay attention to keep the belly part of the fish connected, and cut all the way to the end of the fish.

2, sea bass body rub a little salt and cooking wine, a drop of vinegar, marinate for a few moments, placed on the sliced lemon standby.

3, double pepper diced, ginger, green onion, chopped.

4, the diced double pepper are sprinkled with marinated fish, fish body dripping some oil. Fish head vertical placed in the body of the first, on the steamer.

5, steam on high heat for 10 minutes after the pot, sprinkle with chopped parsley, hot oil drizzled on the fish.

6, the last step, in the fish body with a drizzle of June fresh soy sauce, you can enjoy.

Radish braised sea bass

Ingredients: sea bass tail 450g, 400g white radish, oil, salt, cooking wine, sugar, soy sauce, ginger, garlic, green onion, chicken broth.

Methods:

1, prepare the materials.

2, bass tail soak 60 minutes, wash, cut large pieces.

3, radish peeled, washed and cut rollerblade pieces.

4, hot oil in the pot, put down the sea bass.

5, fry through the sheng out.

6, hot oil in the pan, put down the radish stir fry for 3 minutes.

7, put the fish pieces.

8, add water, sugar, ginger, green onion, garlic.

9, add wine, soy sauce, high heat to boil, medium heat 15 - 20 minutes.

10, add some salt and cook for 1 minute, add green onion, chicken essence can be.

Bass in Sauce

Ingredients: 1000g of bass, 15g of green onions, 5g of ginger, 15g of garlic, 2g of dried chili peppers, 10g of leeks, 5ml of white wine, 25g of sweet noodle sauce, and 20ml of peanut oil.

Method:

1, Perch cleaned.

2, use scissors to cut the bass` abdomen.

3, the viscera, gills are cleaned.

4, cut the fish into segments.

5, add white wine.

6, onion and ginger shredded, garlic and chili pepper diced spare.

7, sprinkle onion and ginger marinade on the fish.

8, put peanut oil in the pot, when the oil is hot, dry red chili pepper into the fried.

9, put the garlic grains burst incense.

10, put the sweet noodle sauce.

11, keep stirring until the sauce is fragrant and sticky.

12, add half a pot of boiling water, put the fish into the pot, boil over high heat to simmer for 20 minutes.

13, fish simmering well, sprinkle leeks, can be out of the pot.

Steamed sea bass

Ingredients: 1 sea bass, oil, salt, soy sauce, garlic, ginger, cooking wine.

Methods:

1, fresh sea bass slaughtered well dealt with clean.

2, the fish on both sides of the three cuts, first in the fish body smeared with cooking wine and then smeared with salt.

3, the fish on the body of both the code on the ginger, marinated for 10 minutes.

4, pour the excess water in the dish, hot water on the pot to steam for 10 minutes.

5, steamed fish when the garlic minced.

6, hot pan into a tablespoon of oil to heat.

7, put the garlic granules under the pan stir fry on low heat.

8, garlic grains fried until golden.

9, the steamed fish pour off the water in the plate, arrange the scallions.

10, pour the garlic and oil on the fish while it is still hot.

11, and finally drizzled with good soy sauce can be.

Sea bass soup

Ingredients: sea bass 400g, yam 100g, wakame 50g, oil moderate, salt moderate, pepper moderate, cooking wine moderate, ginger moderate.

Methods:

1, prepared materials.

2, sit in the pot and light the fire pour oil, put onion and ginger slices, fish head, fish bone stir fry.

3, pour in the right amount of water.

4, put the yam block.

5, large fire boil dripping into the cooking wine.

6, soup into milky white into the wakame a few minutes to cook.

7, add refined salt to low heat, fish head, bones out.

8, sprinkle pepper.

9, into the fish slices scalded cooked with soup poured into the bowl that is complete.