1. Steamed fish. Ingredients: 1 fish. Ingredients: green onion, ginger, steamed fish with soy sauce, salt, oil. Method: Clean the fish, rub salt inside and outside, and put ginger slices on top. Steam in a hot pan for about 10 minutes (time depends on the size and thickness of the fish). Remove the steamed soup from the plate and remove the old ginger slices (or replace it with a new plate). And sprinkle chopped green onion and ginger on the fish. In a separate wok, heat the oil, pour it on the fish, and pour in appropriate amount of steamed fish soy sauce.

2. Braised fish. Ingredients: One piece of fish, appropriate amount of green and red pepper, appropriate amount of onion and ginger, stock, sweet wine, dark soy sauce, black bean hot sauce, salt, pepper, appropriate amount of water starch. Method: Wash the fish and drain the water, chop the ginger and garlic, remove the green onions and set aside. Cut the green and red pepper into small pieces, chop the green onion leaves, heat 200ml of oil in a wok, apply dark soy sauce to the fish and fry it in the pan. Fry until both sides are golden brown and take out of the pan. Add a little oil in the pan, add onions, ginger and garlic and sauté until fragrant, then add green and red peppers. Then add black bean chili sauce, rice wine and dark soy sauce, pour in broth, salt and pepper, stir well, bring to a boil and add fish. After boiling, turn to medium-low heat and simmer until the soup thickens. Take the fish out of the pan and sprinkle in some chopped green onion. Pour water starch into the soup in the pot to thicken it, then pour it on the fish.

3. Fish soup. Ingredients: 5 taels of fish (about 200g), 1 tael of ham (about 40g), 2 taels each of winter bamboo shoot slices and mushrooms (about 80g), 8 cups of soup, appropriate amount of Longjing tea leaves, a little salt, oil and pepper . Method: Slice the fish and mix well with salt, oil and pepper. Shred the ham, wash and slice the mushrooms. Pour the soup into the pot, bring to a boil, add the fish fillets and ham shreds, boil for about 5 minutes, pour into a large soup basin, and season with salt. Pour the Longjing tea leaves into a glass and place it in the center of the basin. Pour the tea into the soup before eating.