Composition:

A bass, onion, shredded onion, ginger slices, shredded ginger, shredded pepper, cooking wine, steamed fish and soy sauce and cooking oil.

1. After washing the perch, put it on the chopping board, remove the fish tail, cut it evenly from the abdomen to the back (about 2 cm apart, but don't cut it off), and then cut off the fish head.

2. Spread onion and ginger slices on the bottom of the plate; Then put it in the fish, with the abdomen facing the inner ring and put it in a proud peacock shape. Put ginger slices in the belly of the fish and put a little salt on it. Finally put the fish head in the middle.

3. Sit on the fire, add the fish after the water boils, and steam for 8 minutes.

4. After the fish is steamed, take it out, first remove the onion and ginger slices, then pour out the soup of the steamed fish, and then pour a little steamed fish soy sauce; Then put some shredded onion and ginger and pepper on the fish, pour a little hot oil on it, and pinch out the fragrance of shredded onion and ginger, and the delicious steamed bass is ready.

Second course: prawn vermicelli pot symbolizes auspiciousness, lucky strike.

Ingredients: 65,438kg of fresh shrimp, a handful of vermicelli, onion 1 piece, half of red pepper, celery 1 piece, 65,438 pieces of garlic, ginger 1 piece, ice 1 piece, rice wine 1 piece, and salt.

1. Prepare a catty of fresh shrimp, put it in a big bowl, add a big bowl of ice and ice water, and let it soak for 10 minute, so that it is convenient to shell. Then prepare a handful of vermicelli, soak it in warm water for about 5 minutes, then soak it in soft water, drain the water, and then cut it in the middle with scissors, which is convenient. Cut it and put it aside.

2. Now prepare the ingredients, prepare a small onion and half a red pepper, wash and chop them for later use, and then prepare a small handful of celery, not leaves but stems. After the celery stalk is cleaned, slice it with an oblique knife and set it aside for later use.

3. Prepare the first garlic, peel and wash it, chop it into minced garlic, put the chopped garlic into a bowl, let's adjust its taste, add some salt, a little sugar, some oyster sauce, soy sauce and a little peanut oil, stir well first, then pour in a spoonful of hot oil and stir well for later use.

4. Ice the fresh shrimp, remove the shrimp head, shrimp shell and shrimp line, peel the fresh shrimp, and then cut the shrimp back with a knife. Put the processed fresh shrimp into a bowl, add two spoonfuls of freshly prepared garlic sauce, stir well and marinate for a while.

5. Prepare a small casserole, pour a little peanut oil, heat the oil, add a few slices of ginger to make it fragrant, turn off the heat after it becomes fragrant, then pour the chopped celery to make it smooth, and then spread the prepared vermicelli, which will also make the vermicelli smooth.

6. After the ingredients in the pot are boiled, we pour 1 small bowl of yellow wine on the side of the pot cover to enhance the fragrance. Bake the shrimp for three minutes, then turn to high heat and bake for another minute.

7. It's time. The lid hasn't been opened yet, and the room smells. As soon as the lid is opened, saliva will flow out. Now sprinkle the prepared chopped green onion and red pepper, and then turn off the fire and eat.