1, old-fashioned flavor steamed fish

Materials: sea bass, pork, soy sauce, ginger, garlic, oyster sauce, sesame oil, edamame, rice wine, sugar, small onions, red bell pepper.

Practice: Shredded meat into a bowl, mix in rice wine and stir well, then add black beans, minced scallions, minced ginger, minced garlic, soy sauce, sugar, oyster sauce and mix well. Cut the fish from the dorsal fin to the keel with a knife. Add water to the pot, boil the fish, and remove the fishy odor by soaking it in the pot. Place scallions and ginger on a plate, place the fish on the plate incision side down, and drizzle the marinated shredded pork on top of the fish. Add water to the pot, when the water comes to a boil, put the fish on the steaming rack, it takes about 15 minutes to steam, take it out and sprinkle some chopped green onion and red pepper, heat up the oil and pour it on.

2, green onion yellow croaker

Materials: yellow croaker, green onion, ginger, salt, soy sauce, cooking wine, vinegar.

Practice: yellow croaker clean, hit the knife, evenly sprinkled with a little salt marinade for half an hour. The onion is chopped and sliced, and the ginger is sliced. Heat a frying pan, put in the marinated yellow croaker, fry on both sides until golden, put in the ginger slices and scallion segments, pour in soy sauce, cooking wine and vinegar and a small cup of water. Slowly simmer over low heat until the water is almost dried out. Serve on a plate, garnished with scallions and red pepper.

3, scallion oil fish

Materials: crucian carp, ginger slices, scallions, soy sauce, soy sauce, vinegar, soy sauce, salt, monosodium glutamate.

Practice: first in the crucian carp parallel cut into the body of a number of knives, not too deep, turn over and also cut the yellow wine, salt, monosodium glutamate uniformly smeared on the fish, in the opening of the fish body stuffed with ginger to let lie flat on the plate in the pot to steam, the pot of water do not have too much, about the amount of 20-30 minutes. When the eyes of the fish stand out, it is almost done. At this time to start the pot, the plate will be some juice, pour off some, sprinkle green onions, add the right amount of soy sauce, vinegar in the pot of leftover water poured out, start the fire hot oil, oil gas bubbling, the oil evenly poured on the fish.