Health care effect: Ginger: It can reduce adverse reactions, stop vomiting, eliminate phlegm and relieve cough, dispel cold and relieve exterior syndrome.

Exercise 1

Ingredients: one stick of osmanthus fish (600g) with salt, onion, ginger, cooking wine, steamed fish sauce and salad oil.

Recipe practice:

1. Wash the blood of osmanthus fish with tap water, and cut two knives on both sides of the fish to facilitate pickling and savoring.

2. Put ginger slices in the incisions on both sides of the fish, put a piece of ginger in the belly of the fish, then sprinkle a little salt and cooking wine on the fish and marinate for 20 minutes.

3. Boil the pot with boiling water, add the fish, cover the pot and steam for 8 minutes (if you are not sure whether the fish is cooked or not, you can stick chopsticks on the fish and easily pass it through).

4. Cut some chopped green onion and coriander when steaming fish.

5. Take out the steamed fish, remove the ginger slices, drizzle with soy sauce, and sprinkle with shredded onion and coriander.

6. Pour the right amount of salad oil into the pot, boil it and pour it on the fish while it is hot.

Exercise 2: Materials

Osmanthus fragrans 1 treaty 1 kg and a half, shredded ginger, shredded onion, refined salt, oil, soy sauce and sugar.

working methods

1. Wash the osmanthus fish first, then marinate for ten minutes, and then remove the salt. Put shredded ginger in the fish belly.

2, fire, water steamed fish 10- 15 minutes. Heat the oil, soy sauce and sugar at the same time.

3. After the fish is steamed, sprinkle with shredded green onion and just prepared seasoning.

Exercise 3

Material: mandarin fish (mandarin fish) 1 600g.

Seasoning: vegetable oil 30g, onion 15g, ginger 10g, pepper 2g, salt 3g, soy sauce 15g.

Sweet-scented osmanthus fish is washed with tap water, and two knives are cut on both sides of the fish body to facilitate pickling and savoring. Put ginger slices in the incisions on both sides of the fish, put a piece of ginger in the belly of the fish, then sprinkle a little salt and cooking wine on the fish and marinate for 20 minutes.

Practice: 1. Fresh osmanthus fish, eviscerated and washed for later use;

2. Peel ginger, wash and chop it;

3. Rooted onions, washed and chopped;

4. Sprinkle the fish with salt and white pepper evenly;

5. Then spread the fish evenly with crushed ginger foam;

6. Put the fish dish into a pot with boiled water and steam for 13 minutes;

7. After steaming, pour off the water in the plate and evenly pour a thin layer of soy sauce on the fish (that is, soy sauce, and it is recommended to dry it with steamed fish soy sauce);

8. Then spread the chopped green onion evenly on the fish;

9. Start another pot, fire, put 45 grams of oil in the pot, and burn until the oil emits white smoke;

10. Pour the oil on the fish, and when it sizzles, you can eat it.

Exercise 4

1) Osmanthus fragrans scraped scales to remove internal organs and washed away blood. Several cuts were made on the back of the fish on both sides, and a few pieces of shredded ginger and scallion were stuffed into the belly of the fish.

2) Put some scallion and shredded ginger on the plate first, then put the perch on it, and then put some ginger on the fish's back.

Sweet-scented osmanthus fish is washed with tap water, and two knives are cut on both sides of the fish body to facilitate pickling and savoring. Put ginger slices in the incisions on both sides of the fish, put a piece of ginger in the belly of the fish, then sprinkle a little salt and cooking wine on the fish and marinate for 20 minutes.

3) After the water in the pot is boiled, steam the fish in the pot for about 8 minutes.

4) After the fish is steamed, pour out the water in the dish, throw away the onion and ginger, re-spread the shredded onion and a little ginger, and pour the steamed fish with soy sauce.

5) Heat the oil in another pot until it almost smokes, and then quickly pour the boiled oil on the shredded onion. Then you will hear a creaking sound. A delicious steamed osmanthus fish can be served.

Be careful: 1) Steamed fish must choose fresh live fish. .

2) Steamed fish must wait for the water to boil before putting the fish into the pot, and it should be cooked with a big fire, so as to ensure the freshness of the fish.

3) The excess water from the steamed fish should be poured out before the hot oil is poured, so that the steamed fish will not smell fishy.

4) The oil sprinkled on the shredded onion must be very hot, so as to force out the fragrance of the onion and keep the shredded onion green.

5) If there is no steamed fish and soy sauce, you can use soy sauce with a little salt, sugar, cooking wine and some water to mix well and cook it in a pot instead.