1. Steamed Basha Fish: Shred onion, peeled ginger, sliced and shredded. Thaw Basha fish and add cooking wine. Marinate ginger slices for 20 minutes to remove fishy smell. Boil water in a steamer, pour out the cooking wine of Basha fish, steam in a steamer for 10 minute, and mix in oyster sauce and sugar. Basha fish takes out the oozing soup, which is salty and delicious. Put shredded ginger and onion on the fish, pour oil on it, and pour in the prepared juice.

2. Stewed chicken: 1 Wash the chicken and clean the floating hair with fire. Chop the chicken into large pieces, remove the chest and lungs, and clean it again. Put cold water into the pot, add onion, ginger slices and white wine. After the fire boils, turn to a small fire and fish out the chicken piece by piece from the rolling head. Rinse the chicken, put it in another pot, add enough boiling water, add ginger slices and onion knots. Skim off the foam and chicken oil and stew for about two hours. Add a proper amount of salty salt and skim the chicken oil again.

3, egg cod noodles: handling cod noodles: thaw the cod noodles in advance, after thawing, you can see a trace of noodles, then separate the noodles, boil the water in the pot, add cod noodles to boil, and then pick them up. Shred cucumbers and carrots, and use them after the eggs are cooked. Peel asparagus, cut off old roots, wash and cut into sections, put water in the pot, add a little salt, put asparagus in blanched water, pick it up, fry prawns in the pot, and take it out for later use. Prepare 1 non-stick pan, add appropriate amount of water to boil, add small pieces of cream, stir while cooking until the flame is completely turned off, and pour the cooked cod noodles into the pan after stirring evenly. Put all the food on the plate and decorate it with your favorite fruit.