The first fish to open the screen.

1. Wash pomfret, drain water, cut off all fins first, and then cut off the head and tail; Cut evenly from the back and keep a connection of about 2 cm at the belly of the fish.

2. Cut the fish head and tail from the middle. Cut the fishtail along the middle fishbone, and cut off the fishbone, so that the fish head and fishtail stand up.

3. Put all the fish in a bowl, add 3 tablespoons of cooking wine, sprinkle with 1 spoon of salt, cut some ginger slices and shredded onion, and marinate for 10 minute.

4. Spread ginger slices and shredded onion on the bottom of the steamed fish plate, and put the fish stall into the plate with the fish head in front, forming a triumphant look.

5. Boil the water in the steamer, put the whole fish in the steamer, sprinkle some shredded ginger and onion, and steam over high fire for 10 minute.

6. After the fish is steamed, remove the shredded onion and ginger, put some new ones, decorate some sliced green and red peppers on the scattered fish, and evenly sprinkle 4 spoonfuls of steamed fish soy sauce. Heat two spoonfuls of oil in the pot until it smokes, and then pour it over the fish and shredded onion and ginger.

The second stew is three fresh.

1. Wash straw mushroom and cut into thick slices. After the shrimps are thawed, add half a spoonful of cooking wine and 1 spoonful of pepper to catch and marinate. Add salt and break the eggs.

2. Boil the water in the pot, add the straw mushroom slices and cook for 2 minutes, then remove the oxalic acid. Scramble the eggs for later use.

3. Add the right amount of oil to the wok, add shredded ginger and garlic cloves and stir-fry until fragrant, and add shrimps and stir-fry until they change color. Pour the blanched straw mushrooms into the pot and stir-fry for 2 minutes over medium heat until the straw mushrooms are cooked.

4. Add half a bowl of water, add scrambled eggs, 1 tablespoon of soy sauce, half a spoonful of sugar and appropriate amount of salt and cook for 3 minutes.