1, practice 1. Ingredients: Hemiptera 500g, shredded ginger 30g, shredded onion 30g, shredded garlic 30g, yellow wine 1 spoon, salt 5g, a little black pepper, beer100g. Practice: Wash the fish, cut each side three times, evenly coat with salt, sprinkle with shredded ginger, shredded onion and shredded garlic, and sprinkle with freshly ground black pepper. Sprinkle with yellow wine and let stand 1 hour. As for black pepper, it is also possible to replace it with ready-made pepper. Spread a large piece of tin foil on the pot and lay the delicious fish flat. The four corners of the tin foil are folded towards the center, which is beneficial to the circulation of water vapor. Pour in100g of beer. Heat to the edge of the pot cover with medium heat and start steaming. Turn the heat down 10 minute.

2. Exercise 2. Ingredients: a piece of herring, 3 tablespoons of onion, ginger slices, soy sauce, 1 tablespoon of wine, pepper, spiced powder. Practice: a piece of herring, onion and ginger slices are scattered. Cut the fish into thick slices and season with 3 tablespoons of soy sauce, 1 tablespoon of wine, a little pepper and five-spice powder, and onion and ginger slices for a while. Fry around the fish in a non-stick pan until golden and cooked. Fry the skin first, then fry the other noodles. Frying with slow fire and half-covering the pot and half-frying will make the thick fish pieces easy to cook but not hard. Add soy sauce 1 tsp, sugar 1 tsp, spiced powder 1 tsp, and 2 tsps of water (onion and ginger are not used) to the leftover juice of pickled fish, boil it and pour it on the fried fish pieces.

3. Exercise 3. Ingredients: three sea fish, one onion, one ginger, several cloves of garlic, soy sauce, pepper powder, salt and oil. Practice: Wash and drain the marine fish, cut the onion and ginger into sections, and reserve the garlic. Heat the casserole with oil, add ginger and garlic and stir-fry until fragrant. Put the fish in ginger, garlic and onion, and simmer for one minute on medium heat. Open the pot cover and add appropriate amount of soy sauce pepper powder and onion leaves to the fish. Cover with medium fire 1 min and cover with low fire for 5 minutes. Don't open the lid immediately after the flameout, let the fish heat in the hot pot for a few more minutes.