Steamed broth
1. Slice the fish, add cooking wine, salt, ginger and onion, and marinate for 10 minute.
Put three or four slices of ginger on the plate, put the fish on it, and put ginger and onion on the fish, not too much. Then put it in a pot and steam it.
3. Remove the yellow onion and ginger from the fish and pour some steamed fish soy sauce or ordinary soy sauce.
4. Put the oil in the pot, pour in the garlic and stir fry until the garlic is golden. Add some chopped green onion to the fish, then pour hot oil and golden garlic on the fish.
fried
1. Chop garlic and sprinkle it on the processed Lingbo fish. Then cut the lemon and squeeze the juice on the fish.
2. Sprinkle pepper, cinnamon powder and salt, and cut tomatoes with a cross knife for later use.
3. After the pot is hot, add butter to melt, then add fish and minced garlic, and press the tomato juice.
4. Finally, fry until golden on both sides, and add lemon and lettuce.
water cooking
1. Slice Ling Bo fish, add salt, pepper, monosodium glutamate, sweet potato powder and cooking wine, mix well and let stand for about ten minutes.
2. Wash and cut half a cabbage, cut ginger, cut dried peppers and prepare peppers.
3. Heat oil in the pot, add ginger and bean paste and stir fry; Add water and cabbage.
4. Clip the scalded cabbage into the soup basin, simmer it, and put the fish fillets into the pot. Finally, cook over medium heat until the fillets float, add chicken essence and pour the soup into the soup basin; Finally, sprinkle with onions and red pepper rings.