Steamed mandarin fish (18 pieces): raw materials: one mandarin fish (about one catty); Eight-point refined salt; Yellow rice wine San Qian; Onions are two dollars; Cooking oil is two dollars; Method of making two-currency ginger slices: 1. Remove scales and gills from fresh mandarin fish, disembowel them, wash them, soak them in clear water, take them out, put them in cold water, gently scrape off black scales, wash them, put them in a plate, evenly spread with refined salt and marinate for a while. 2. Rinse the pickled mandarin fish with water, cut cruciform flowers on both sides of the fish, put them flat on a plate, add onions, ginger slices, refined salt (three points), yellow wine and cooking oil, put them in a cage and steam them for about ten minutes with high fire, and take them out when the fish's eyeballs protrude. Features: The fish in this dish is tender, fresh, mellow and delicious. Processing technology (19 sheets). Method 2 Steamed mandarin fish raw materials: mandarin fish 750g, hairy crabs 1 one, small abalone 4, clams 5, ham 50g, Flammulina velutipes 100g. Seasoning: salt 5g, seafood 2g, carved wine, ginger juice and pepper. Practice: 1. Clams are soaked in clear water in advance to spit sand. Abalone is cut open and washed. Slice ham. Flammulina velutipes is washed and dried. 2. Wash mandarin fish and fry in oil until both sides turn yellow. Add Huadiao wine and ginger juice, cook until the soup is thick, then add river crab, shredded ham, clams, abalone and Flammulina velutipes, boil, season with salt and seafood, and serve. Practice 3 Ingredients: 1 mandarin fish (about 600g) Seasoning: appropriate amount of fish sauce and ginger slices. Exercise 1. Scales, gills and viscera of mandarin fish are removed, washed, flowers are cut on both sides of the fish, water is controlled and placed on a plate, and ginger slices are placed on the stomach and body of the fish. 2. After the water in the steamer is boiled. Put the mandarin fish in a steamer, steam it for 8- 10 minutes, then take it out and pour the fish sauce on the fish. 3. Heat the right amount of oil in the pot and pour it on the fish.