Cheonggang fish can be made into small tomato stewed cheonggang fish, cheonggang fish stew cheonggang fish, beer stew cheonggang fish. 1. small western red braised cheonggang fish: cheonggang fish, onion 1, ginger 1, star anise, sesame leaves, peel, oyster sauce 3 spoons, soy sauce 4 spoons, 2 spoons of cooking wine, small tomatoes 15-20, coriander 2, chili peppers 5. Cut the fish into 0.5 ~ 1cm thick slices. Heat oil in a pan, sauté ginger, green onion, star anise, fenugreek leaves, cinnamon, pepper, and fish for 1 minute without stirring.

1. Tomato Stewed Qingjiang Fish: 1 Qingjiang fish, 1 green onion, 1 ginger, star anise, sesame leaves, orange peel, 3 tablespoons of oyster sauce, 4 tablespoons of soy sauce, 2 tablespoons of cooking wine, 15-20 small tomatoes, 2 cilantro, 5 chili peppers.

Slice the fish into 0.5 ~ 1cm thick slices. Heat oil in a wok, sauté ginger, green onion, star anise, fenugreek leaves, cinnamon, pepper, and fish for 1 minute without stirring.

Then put soy sauce, oyster sauce, cooking wine without salt, because soy sauce and oil consumption is salty, excess salt will make it salty. Cover the pot and simmer for 5 minutes.

When you see the juices oozing out and the fish is not yet cooked, put the tomatoes on medium heat and simmer for another 5 minutes.

By this time the water from the tomatoes is oozing out and the fish is cooked. Sprinkle with cilantro and put some chicken essence. If you don't eat chicken essence, you can just serve it on the table.

2. Stewed Qingjiang fish: 1200 grams of Qingjiang fish, green onion, ginger and garlic, 6 small pieces of rock sugar, rice vinegar, star anise, pepper, chicken essence, salt, 2 spoons of soy sauce, 1 spoon of dark soy sauce.

After the fish is dismembered, add green onion, ginger, garlic, wine and salt to marinate for about 20 minutes.

Ginger, garlic, fennel and pepper.

Add water and pour in the clear river fish section. The water doesn't reach the fish area. Add appropriate amount of salt, light and dark soy sauce, simmer over low heat, leaving a little broth. Turn off the heat, put the fish into a plate, add the soup at the end, add cilantro and mix well.

3. Beer Stewed Qingjiang Fish: 1 Qingjiang fish (2.5 pounds), 1 block of tofu, 1 package of enoki mushrooms, green onion, ginger and garlic, 2 teaspoons of salt, 1 teaspoon of Sriracha sauce, 2 teaspoons of light soy sauce, 1 teaspoon of dark soy sauce, 1 teaspoon of oyster sauce, 1 teaspoon of cooking wine.

Clean and cut the fish into pieces, add a spoonful of salt, cooking wine, Sriracha, soy sauce, oyster sauce, and dark soy sauce, and marinate for more than half an hour.

Cut the tofu into cubes, heat the pan with oil and fry the tofu until golden brown on both sides.

Fry and set aside. Put oil in a casserole dish and add green onion, ginger and garlic.

Spread the enoki mushrooms and the fried tofu.

Put the salted fish, a spoonful of salt, a bottle of beer, and some water.

Cover the pot and simmer until the soup is thick, turn off the heat and serve.