1. Ingredients required for ancient-style steamed fish: 1 seabass, 100 grams of pork belly, soy sauce, ginger, garlic, oyster sauce, sesame oil, black beans, glutinous rice wine, sugar, shallots, and red pepper. Preparation steps: 1. Put the shredded pork in a bowl, add rice wine and stir evenly, then add black bean, minced green onion, minced ginger, minced garlic, soy sauce, white sugar and oyster sauce and stir evenly. 2. Cut the fish from the dorsal fin to the keel with a knife. 3. Add water to the pot, bring to a boil and blanch the fish, then soak it in the pot and remove it to remove the fishy smell. 4. Place green onion and ginger on the plate, place the fish on the plate with the cut side facing down, and pour the marinated shredded pork on top of the fish. 5. Add water to the pot. After the water boils, place the fish on the steaming rack and steam for about 15 minutes. Take it out and sprinkle some chopped green onion and red pepper. Heat a small spoonful of hot oil and pour it over.

2. Ingredients required for sweet and sour fish: fish, cooking wine, salt, monosodium glutamate, pepper, oil, tomato sauce, white vinegar, sugar, starch. 1. Season the cut fish with cooking wine and household seasonings (salt, monosodium glutamate, Sichuan peppercorns), then rinse and rinse. The fish still retains its original flavor. Drain the water and fry in an oil pan until crispy. until. 2. Use a relatively large amount of oil, otherwise the fish will easily fall apart. Then use tomato sauce, white vinegar, sugar with a small amount of salt, thicken the sauce, and pour it on the fried fish.

3. Ingredients required for braised fish: fish, oil, stock, soy sauce, vinegar, salt. Production steps: 1. Wash the fish. 2. The knife method for braised fish is to cut it vertically, and the fish will be in block shape. Fry it in a pan first, not too much oil. 3. Then season the stock into the pot and add soy sauce. 4. When the water temperature in the pot rises, add a small amount of vinegar. 5. The burning time is generally about five minutes.

4. Sweet and sour hairtail

Ingredients required: fresh hairtail, shallots, ginger, star anise, soy sauce, vinegar, sugar, cooking wine, refined salt, and starch. Preparation steps: 1. Wash the hairtail fish, cut it into 10 cm sections, and marinate it with salt for about 10 minutes. 2. Take a clean small bowl, pour an appropriate amount of cooking wine, 1 tablespoon soy sauce, and 1 tablespoon sugar, stir well, add an appropriate amount of vinegar and salt according to preference, and stir well. 3. Dip the hairtail segments evenly into dry starch. 4. Add oil to the pot. When the oil is hot, add the hairtail segments and fry over low heat. Gently turn over the hairtail segments on one side and fry the other side until slightly brown. Move the hairtail segments to one side and add green onions and ginger slices. , stir-fry star anise until fragrant. 5. Pour in the prepared sweet and sour sauce, covering the hairtail, and simmer over low heat for 10 minutes.