One dish: Steamed bass Step 1: Slaughter fresh fish. If two people eat it, it doesn't need to be very big, just over a kilo. Rinse with clear water, and make two cuts on both sides of the fish with a knife to facilitate the fish to taste.
Step 2: Peel, wash and cut shallots into thin strips, peel and cut ginger into thin strips, and cut dried peppers into sections. Some green onions were stuffed into the belly of the fish with ginger slices, and the fish was salted with a layer of rice wine 10min.
Step 3: Add cold water to the pot to boil, put a notched iron shelf on the pot, put the salted fish on the shelf until it boils again, and steam again for 10- 15 minutes.
Step 4: Then fish out the whole fish and put it on a clean plate. Remove the onions from your body and throw away some ginger slices. Sprinkle the remaining onion and ginger slices on the fish.
Step 5: Take a small plate, pour in a proper amount of light soy sauce, rice vinegar, edible salt, white sugar and sesame oil, pour all the stirred ones on the fish, take out the pan, bring the oil to a boil, stir-fry the dried peppers and their prickly ash until cooked, and pour them on the fish while it is hot.
One soup: Shrimp skin, laver and tofu soup Step 1: Keep the shrimp skin, break the laver into small flowers, peel and wash the shallots, cut the ginger into thin strips, cut the tofu into small pieces, and beat the raw eggs into a bowl to make a delicate egg liquid.
Step 2: Bring the oil to the boil, then stir-fry the scallion and ginger slices, then pour in the right amount of soy sauce, stir-fry and color evenly, and then pour in the right amount of water to boil.
Step 3: Pour in water tofu, boil it again and cook it again 15min, then sprinkle some edible salt, pour in seaweed and stir gently until it boils again.
Step 4: Put it up and down for two or three minutes, then pour in the prepared egg liquid and gently stir until the egg liquid is formed, and then pour in the shrimp skin and stir it evenly to serve.