1, stir-fry Nanwan fish pieces. Wash the fish and cut it into pieces. Marinate it with cooking wine, salt, pepper and ginger for about half an hour. Chop all spices for later use, prepare a small bowl of clear water, add appropriate amount, soy sauce, oyster sauce, braised soy sauce, sugar and vinegar to make juice for later use. Marinated fish pieces, pour in proper amount of raw flour and mix well for later use. Pour the right amount of oil into the pot, which is more than usual. When the oil is hot, use chopsticks to open the fish piece by piece and fry them in the pot. Just fry until the surface is golden. Remove and drain the oil for later use. Leave a little base oil in the pot, stir-fry garlic and ginger, and add millet pepper. Then pour in the fish pieces and stir fry for a while. Add the prepared sauce and continue to cook. When the soup is thick, add the garlic leaves and stir-fry for a while.

2. Braised Nanwan fish. The spiced South Bay fish is ready, and the pieces that are too big are chopped into small pieces, and the red pepper and onion are chopped. Put the onion in a hot oil pan and stir-fry the red pepper to make it fragrant. Stir-fry the fish pieces piece by piece with slow fire. Add a little soy sauce and a little salt (the fish itself has been marinated to prevent it from being too salty). Add a little water, add a spoonful of Pixian red oil bean paste, add a spoonful of sugar and collect the juice with low fire to keep the fish pieces intact.

3. Fried South Bay Fish Pieces. Wash the fish, cut it into pieces, marinate it with seasoning for one or two hours, evenly wrap it in rice flour, fry it in a 70% hot oil pan until it is golden on both sides, and it is best to fry the fish bones until they are crisp and delicious (of course, it should be to people's taste, so don't fry them too hard if you like them tender, hold them by yourself).

4. Stew the South Bay Fish Pieces. Prepare materials; Oil-heated wok; Add a proper amount of seasoning (a small amount of dried Chili and soy sauce) and add water. After adding water, add fish pieces, cover the pot and bring to a boil. After boiling, a lot of foam will appear. Be sure to sweep it clean and turn to low heat to continue stewing for 30 minutes. Add salt, coriander and monosodium glutamate before cooking.