Ingredients: ray 1 kg, ginger, onion, garlic and pepper. Seasoning: pepper, cooking wine, soy sauce, salt, chicken essence.

Practice: Cut the rays into pieces. Add ginger, garlic and pepper and stir fry. Fry the rays a little. Add cooking wine, add salt, soy sauce and pepper to taste, then add water to cook, and add onion and chicken essence to taste before taking out.

2. Fried rays with mugwort sauce.

Ingredients: Rays 1 50g, Artemisia scoparia 2g, sour beans10g, vinegar 1㏄, white wine sauce1,a little salt and pepper.

Practice: Rays are sprinkled with salt and pepper (seasoning can be based on personal taste) and fried and colored. Add broken wormwood and broken sour beans into the white wine sauce and cook for about 5 minutes to get wormwood sauce. Bake the fish in the oven 180℃ for 5~8 minutes, then take it out and pour the sauce on it.

3. Braised rays.

Ingredients: 500g ice skates, pickles, onions, ginger, garlic and red pepper.

Practice: Wash the pickled vegetables with running water and cut them into small pieces. Wash other onions, ginger and garlic, cut into pieces, shred and pat flat for later use. The rays are also washed and sliced. Sit in the pot and watch the heat. Add ginger and garlic and stir-fry until fragrant. Then pour the fish into the pot. Pour in water that hasn't eaten fish, bring it to a boil with high fire and cook it slowly with low fire until the fish turns white. Pour in a little soy sauce. Add chopped pickled vegetables and simmer until the soup is collected. Add red pepper. Sprinkle with shallots and serve.