Steamed (1)Material: bass 1 (500 ~ 600 g〕, cooked ham 30 grams, 30 grams of bamboo shoots, mushrooms and 4, a little parsley.Accessories: ginger, spring onion each 5 grams, salt 5 grams, 15 grams of cooking wine, soy sauce, a little, chicken soup 50 grams.Preparation: the perch to remove internal organs and clean up, wipe the body excess water into the steam disk; to ham and bamboo shoots cut into similar size pieces, codes in the fish; mushroom hair with warm water, remove stalks, sliced , but also code in the fish and around the office, and then ginger, spring onion into the fish dish, and then into the salt, soy sauce, cooking wine; parsley optional wash clean, cut into sections alternate.Practice: 1. Fire boiling pots of water, put the fish plate, large steam for 8 to 10 minutes, the fish cooked immediately removed, picked ginger, spring onion.2. After boiling the chicken, pouring down the fish body, can be decorated with parsley segment.Tips: 1. If there is no chicken soup, you can use chicken instead of transferred to clean water, add chicken soup steamed fish, primarily to increase the flavor, you can not.2. With steamed cooking methods such as fresh fish production, in addition to bass, the grass carp, Wuchang fish, mandarin fish, also can be.Characteristics: bass and warm, there are fill in the gas, Ziyin, appetizers, prolactin and other effects. Bass settle only fat, meat, white snow, the "ramp on the west wind bass Xiang-do."Fried dumplingMaterials: 225 grams pork fat, the net perch 300 grams of meat, eggs, 3.Seasoning: 3 tsp salt, 1.5 teaspoon of MSG, sesame oil, pepper and 1 teaspoon, wet starch, dried starch of 0.5 tablespoons oil, peanut oil 750 grams, ji juice, salt pepper and 1 disc.Production: fat to change to grow 5cm, width 3cm rectangular 24 pickle too. Perch meat into about 5cm, width 3cm piece of Rectangle put salt, monosodium glutamate, sesame oil, pepper mix well.The eggs, wet starch transferred into a thick paste, with 70% smooth evenly over fish, with 30% of the fat will be Yanhao mix. Sprinkle with dried starch with a broader market, the fat behind the plate, and then attached to the fat on the fish. Heat release base oil pan, end away from the fire place, will be ranked fish pot, into the furnace and a half deep fry two appear before half-fried golden, pour into colander oil control. Cut with scissors Qi placed in the disk. Another with ji juice, salt and pepper and serve at the same time.Steamed (2)Material: bass 1 (1.2 kg or so best), onions, ginger, parsley, wine, salt, soy sauce, the United States a very fresh, white pepper, sugar, oil.Practice: 1. The bass will be washed out of both sides of oblique flowers knife, cut along the fish back up to a depth of fish bone knife-edge; in fish cast salt, cooking wine, each flower within a folder on a knife-edge green onions, ginger, and then put in the fish maw in onions (large section) folder on the back of ginger;2. On the pot and steam for 15 minutes, the fish when placed in a fish dish, use a pair of chopsticks put up to prevent the adhesion with the fish plate. Good steamed, it will clip out the soup seasoning drained;3. Seasoning juice production: pot into the soy sauce, the United States a very fresh, wine, and then put onion ginger silk (the length of spring onion 2-inch is better). After rolling a small fire, add sugar and white pepper; feed juice can be adjusted slightly according to their own tastes. Then, do a good job of seasoning the fish sauce into the plate, and the fish参考资料：http://baike.baidu.com/view/24706.htm?fr=ala0#9
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