Bream opens

Delicious ~~ Friends who like to eat fish must learn it. Generally, the dishes I cook are very easy to learn ~~~ But don't forget the master after you learn!

Wuchang fish in Kaiping

After learning the Wuchang fish made by my relatives, I showed off during the festival (first to be proud). I love spicy food, so I made salty and spicy food. It was passed on to my relatives to share the joy of food!

Anchovy with chopped pepper

Ingredients: chicken essence,salt,bream,pepper,cooking wine,green onion,ginger,edible oil,sugar,chopped pepper,garlic,beautiful fresh

Braised bream fish

Ingredients: bream,onion,Jiang,garlic,ham

Braised bream fish

I bought an eight-liang bream (I feel too small. If I caught this kind of fish when I was a child, I would release it, but unfortunately, I rarely see the big bream weighing more than 2- 4 kilograms on the market. In fact, it would be best if I had the kind of triangular bream in the Yangtze River. It is estimated that all the good things from childhood will be extinct) necessary ginger, onions, and garlic.

Bream in onion oil

Ingredients: salt,bream,MSG,cooking wine,salad oil,onion,ginger,garlic

sour fish

After heating the pot, add a little oil for 5 minutes, pour in the fish head and fry it until it is seventy ripe, add water and heat to make a soup. Add less than milk to make the soup brighter and more beautiful.

Wuchang fish with double pepper

Ingredients: salt,bream,cooking wine,vinegar,sugar,ginger,chopped pepper,wild mountain Pepper

Steamed fish with black bean sauce

Ingredients: douchi,salt,celery,red pepper,bream,MSG,pepper,Jiang,oyster sauce,chicken powder,garlic,scallion,sesame oil,steamed fish oyster sauce

Peacock Kaipingfish

The colorful method of steaming fish makes it beautiful and delicious to make New Year's Eve dishes.