Sticky fish soup ingredients: two sticklebacks, onion and ginger, oil and cooking wine. Exercise: Exercise: 1. Kill stickleback, wash and drain. 2. Fry the fish in a hot pot until the meat turns white and the skin turns yellow. 3. Add water, onion ginger and cooking wine and bring to a boil over low heat. 4. Then turn to low heat and stew for about half an hour.

Raw materials of winter bamboo shoots and fish soup: winter bamboo shoots 30g, pickled cabbage 30g, fat 30g, yellow croaker 1 strip (about 500g), onion, ginger, peanut oil, sesame oil, clear soup, cooking wine, pepper noodles, salt and monosodium glutamate. Practice: 1. Firstly, scaling the yellow croaker, eviscerating, cleaning, making winter bamboo shoots, slicing, cleaning Chinese cabbage and chopping; Wash the pork and slice it for later use. 2. Heat peanut oil in the pot and fry it on both sides of the fish for a while; Then add clear soup to the pot, add winter bamboo shoots, snow vegetables, sliced meat, yellow croaker and seasonings, first boil with strong fire, then switch to slow fire 15 minutes, then switch to slow fire, take out onion and ginger, sprinkle with monosodium glutamate and pepper noodles, and sprinkle with sesame oil.

Raw materials of yellow croaker soup: clean yellow croaker 200g, chopped green onion 3g, tender bamboo shoots 50g, chopped green onion 5g, cooked pork fat 20g, Shaoxing wine 1 5g, cooked ham10g, refined salt 4g, eggs1each, monosodium glutamate 3g, and ginger juice. Practice: 1, yellow croaker slices are 4cm long, 2cm wide and 1 cm thick, pork fat is cut into nail slices, tender bamboo shoots and cooked ham are cut into pieces, and eggs are knocked in a bowl to break up. 2. Put a wok in a medium fire, add 25g of cooked lard, add onion and Jiang Mo, stir-fry fragrant fish fillets, add Shaoxing wine, ginger juice, clear soup, bamboo shoots, salt and pork fat slices, boil, skim off foam, add monosodium glutamate and wet starch, and pour in egg liquid and cooked pork fat slices.

Ingredients of fish soup with Chinese sauerkraut: 1 fish sticks, 100g sauerkraut. Cooked lard, cooking wine, monosodium glutamate, refined salt, onion. Practice: 1, cut open the yellow croaker and wash it, insert wavy flower knives on both sides of the fish, and cut the cabbage into pieces. 2. Heat a wok over high fire, add croaker, fry until golden on both sides, pour cooking wine, cover the pot and simmer; 3. Add water, bring to a boil with high fire, cover the pot, and simmer for 10 minute. When the soup is milky white, add cabbage, salt and onion, then boil it with strong fire, add monosodium glutamate and put it in a big soup bowl. Raw materials of the soup of loofah fillets: 200g pomfret, loofah 1 root, appropriate amount of shredded ginger, cooking wine 1 teaspoon, salt 1/2 teaspoons. Practice: 1. Wash pomfret, cut into fillets and marinate in cooking wine for a while. 2. Peel the loofah and cut it into pieces for later use. Put the loofah and ginger into the pot. 3. Add the fish fillets and blanch them with boiling water, then cook them on low heat 15 minutes. 4. Finally, add salt and mix well, and serve in a bowl.