Materials:

65438 tilapia +0, 2 slices of ginger, 1 shallot, 2 cloves of garlic, 5 dried peppers, appropriate amount of oil, salt, soy sauce, soy sauce and water.

Production process:

1. Clean up the fish, cut flowers on both sides, and then use kitchen paper to absorb water and blood;

2. Chop the ginger, cut the onion into sections, slice the garlic, chop the dried pepper, salt, soy sauce and old sauce;

3. Fry the fish in a pot with cold oil;

4. After one side is golden, turn over and continue to fry the other side until golden, and shovel it for use;

5. Stir-fry ginger, garlic and dried pepper in the oil pan again, and pour sauce and water to boil;

6. put the fish back, cover it, simmer for a while, turn it over and simmer for a while, don't dry it, put it in the pot, boil the juice and sprinkle with chopped green onion.

Steamed tilapia

Materials:

Tilapia, onion, ginger, salt, cooking wine, steamed fish and soy sauce, edible oil.

Production process:

65438+

2. Generally, according to the size of the fish, boil water and steam for 8 to 15 minutes. Be sure to wait for the water to boil before cooking. I steamed the fish for ten minutes, and then stewed it for two minutes after turning off the fire.

3. Take out the steamed fish, remove the onion and ginger put in when steaming the fish, and pour out the soup of the steamed fish, otherwise it will smell fishy. Spread shredded onion and ginger on the fish, and you can also add Chili, then steam the fish with Lee Kum Kee's soy sauce, which everyone likes, and then heat the oil in a wok and add some Chili, which will be more fragrant. After the oil is heated, take out the Chili granules and pour them evenly on the fish. It's simple.