1, steamed white chub.

Main ingredients: 300g chub, moderate oil, moderate salt, moderate cooking wine, moderate shredded green onion, moderate shredded ginger, moderate pepper, moderate pepper.

Methods: Wash one tail of white chub and break it from the center. Put it on a plate. Add salt. Add cooking wine. Shredded green onion and ginger. Pepper more. Put in a pot to steam and serve.

2, stewed chub fish.

Main ingredient: 1 chub, 50 grams of fungus. Seasonings: 30 grams of green onion, 20 grams of ginger, 20 grams of white garlic, 5 grams of salt, 8 grams of sugar, 8 grams of vinegar, 15 grams of cooking wine, 10 grams of soy sauce, 3 grams of pepper, 3 grams of monosodium glutamate (MSG), 4 grams of corn starch, 60 grams of vegetable oil.

Practice: clean up the chub, have a knife in the fish body on both sides of the graver cross knife; water fungus clean; will be placed on the pot on the high fire, pour vegetable oil, burned to fifty percent of the heat when the fish under the pot; deep-fried to both sides of the light yellow when fish; pot to stay the bottom of the oil, into the onion, ginger, garlic stir-frying, cooking into the cooking wine, soy sauce, add into the water (not over the body of the fish) with the chub, fungus, refined salt, sugar, vinegar, pepper into the pot, boil; slow stew with low heat, until the fish stew through, add monosodium glutamate, fish out into the dish; thickened with wet starch, poured on the fish can be.

3, sauerkraut stew chub.

Materials: two fresh chub, a bag of sauerkraut, dried chili peppers, ginger less, a little salt.

Practice: fresh chub scales, gills and viscera, washed and drained water standby. A bag of sauerkraut removed and cut small sections of spare. The fish is fried on both sides of the pan with oil, and the ginger and garlic are stir-fried before adding water to the pan. Add sauerkraut and one bag of pickled fish seasoning. Pour the fish into the hot pot and continue to simmer for twenty minutes, add dried chili peppers, red oil bean curd, salt and cook for ten minutes after the table.