Stir-frying first and then stewing is a home-cooked stew method. The soup cooked at home is milky white and the nutrition is not lost. If you stew bass, you don't have to fry it. The stew is refreshing. A complete set of methods for stewing perch: Method 1: main ingredients: perch 750g, auxiliary materials: winter bamboo shoots 100g, coriander 30g, seasoning: lard (refined) 50g, salt 8g, onion 25g, cooking wine 20g, ginger 15g, pepper 2g, monosodium glutamate 2g and sesame oil 10g. Scrape the gills of perch. 2. Draw a "cross" knife on both sides of the fish, and then put it in a boiling water pot to pick it up and drain it; 3. Cut the winter bamboo shoots into silk; 4. Wash coriander and cut into pieces; 5. Put the wok on high fire, add lard and heat it to 80% heat, then add onion and ginger slices and stir fry the wok to make it fragrant; 6. Immediately add perch, pour cooking wine, cover slightly, add fresh soup, refined salt and pepper, and cook for 5 minutes; 7. Add shredded winter bamboo shoots, then boil and pour into the casserole. Stew over low heat for half an hour until the fish is cooked and the soup is thick; 8. Slice the onion and ginger, pour in sesame oil, put it in a plate and sprinkle with coriander powder. Method 2: Raw materials: perch (1 strip, 700g), shredded pork (50g), shredded mushroom (20g), refined salt (a little), lard (40g), sesame oil (a little), white soy sauce (a little), shredded ginger (15g) and pepper. Production process 1. Slaughter the perch, gut it and wash it. Mix well with salt, sesame oil and monosodium glutamate, and pour into the belly of perch. Put two or three slices of onion at the bottom of the dish, and perch on the onion. 2. Stir well with shredded pork, shredded mushroom, shredded ginger and (a little) hot salt, soy sauce and chestnut powder, coat on the fish, steam with strong water for 10 minute, take out half of the original juice when cooked, add shredded green onion and pepper to the fish, then boil and pour lard, and add a little sauce and wine. Method 3 raw materials: fresh bass 1 kg, shredded onion 1 2 cups, shredded ginger 4 tbsp, shredded red pepper 1 tbsp, seasoning a salt 1 tbsp, wine1tbsp, 4 segments of onion, 4 slices of ginger and seasoning b. 2. Put in a plate and steam for 10 minute. 3. Heat the pot, add shredded onion, shredded ginger and shredded red pepper to the steamed fish soup, bring to a boil, thicken the fish with seasoning B, and drop a few drops of sesame oil. Featuring this cooking method with less oil and salt, fish juice, wine, onion and ginger are used to add flavor. The above answers are for reference, I hope I can help you, thank you! Wish you a happy life! If it helps you, please adopt it ~ thank you!