1. Steamed mandarin fish: one mandarin fish (about 750 grams), 3 slices of cooked ham (25 grams). 6 slices of cooked bamboo shoots (60 grams), 3 large shiitake mushrooms, 2.5 grams of refined salt, 1.5 grams of MSG, 25 grams of Shaoxing wine, 10 grams of cooked chicken fat, 2.5 grams of ginger slices, and 1 green onion knot.

Cut open the mandarin fish, clean it, and place it flat on the cutting board. Use a knife to cut open the fish from head to tail, and then make diagonal slices every 25 cm on the back of the fish, with the knife going as deep as the bone. Take a large waist plate. Add mandarin fish, Shaoxing wine, ginger slices, green onion and cooked ham slices, steam for 15 minutes. After taking it out of the cage, remove the onion knots and ginger slices, and pour the original juice into a small bowl. Blanch the mushrooms and bamboo shoots in boiling water, place 3 bamboo shoots on each side of the fish body, place the ham slices and bamboo shoots apart, and cover the bamboo shoots with the mushrooms. Pour the original juice into the wok, add clear soup, monosodium glutamate, refined salt and cooked chicken to boil, pour it on the fish and serve.

2. Main ingredients: 750 grams of grass carp, auxiliary ingredients: 50 grams of pork (fat), 50 grams of sausage, 10 grams of mushrooms (fresh), seasonings: 2 grams of ginger, 10 grams of coriander, 5 grams of salt, 3 grams of chicken essence grams, 20 grams of shallots, 1 gram of pepper, 15 grams of sesame oil, appropriate amounts of each.

First remove the scales of the grass carp, take out the internal organs, wash them with clean water, and then rub the inside and outside of the fish body evenly with salt; cut the sausage, fatty meat, and mushrooms evenly into shreds and set aside; place the green onion strips horizontally Place the fish on the waist plate, then place the fish on top, put the ginger slices on the fish, steam it in a cage for about 90 minutes until cooked; remove the ginger and green onion strips, drain the original juice and set aside; heat the pot over medium heat and pour oil first. Pour the cooked oil on the fish body, then add the sausage, fatty meat and mushroom shreds and stir-fry, add the original juice, adjust the flavor, thicken the fish and pour it on the fish body; then pour the sesame oil, sprinkle with pepper and coriander and put it on the fish tail Serve.

3. Ingredients: 1 fish (300-400g), 1 green onion, 3 slices of ginger. Seasonings: 75g cooking wine, 50g light soy sauce, 15g white pepper, 15g salt, 15g sugar, 50g oil, a little coriander.

Scrape off the fish scales and remove the internal organs. After washing, dry the water and make 3-degree cuts on both sides of the fish body with a knife. Take half a green onion, cut it into two pieces, beat it, and cut the remaining half into dices. Place the two chopped scallions on a heat-resistant container and place the ginger slices on top. Then, place the fish on it. Add the seasoning mixture to the fish body, add 2 tablespoons of water, and cover with a heat-resistant lid (or cover with plastic wrap). Move the fish to a tea tray, add 1 tablespoon of oil to the fish's steaming juice, and pour the juice evenly over the fish. Finally, sprinkle with green onions and coriander.