Ingredients: Yayu, salt, cooking wine, pepper, ginger, onion, sliced ham, magnolia officinalis, sliced Tricholoma, and golden hook.

Exercise:

1, slaughtered and cleaned, peeled off both sides, pickled with salt, cooking wine, pepper, ginger and onion, put in a steaming basin, and put in ham slices, magnolia slices, water mushroom slices and golden hook.

2. Cover with pig net oil, add soy sauce, cooking wine, clear soup, steam in a cage, take out ginger and onion, remove the net oil, pour the original juice into the pot, turn over and put in the cooked fresh vegetable heart.

3. Add clear soup to the raw juice, add soy sauce and pepper to boil, add monosodium glutamate, and pour into the fish dish.

(2) Duck and fish in casserole

Ingredients: Yayu, broth, oil, bamboo shoots, dictyophora, native chicken, pork tripe, tofu, etc.

Exercise:

1. Boil the broth of elbow, chicken and bonzi bone in a casserole;

2. Fry the fish in an oil pan until both sides of the fish skin roll, and then put the fish in a casserole;

3. Add bamboo shoots, dictyophora, native chicken, pork tripe, tofu and other auxiliary materials and cook for 5- 10 minutes.

(3) Dried roast duck fish

Ingredients: Yayu, Jiu Shao, refined salt, diced meat, salt, mash juice, sugar and vinegar.

Exercise:

1. Select a fish, scale it, gut it, take out its internal organs, wash it, gouge out the knife on both sides of the fish, spread Shao wine and refined salt all over it, fry it in an oil pan until its skin wrinkles, and then take it out.

2. Replace the pan with cold oil, gradually heat the stir-fried pickled peppers, chopped watercress, ginger and garlic, soak the fresh soup until the fragrance is overflowing, and beat off the seasoning residue.

3. Cook the fish with the fried diced meat, salt, mash juice, sugar and vinegar. After the soup is boiled, move to low heat and cook slowly until the juice is thick and the fish is tasty.