Ingredients: 400 grams of crucian carp, 400 grams of tofu, Shaoxing wine 15 grams, 3 grams of onion, 2 grams of refined salt, 2 grams of monosodium glutamate, a little wet starch and a proper amount of salad oil.

Practice: clean up the crucian carp, cut 3 knives on each side of the fish, smear evenly with a small amount of salt and sprinkle with a small amount of cooking wine. Cut the tofu into pieces, and cut the onion and ginger finely for later use. Stir-fry fish in a hot pan with low fire. After one side is browned, turn it to the other side to continue frying. After both sides are browned, pour in 2 bowls of water, add cooking wine and shredded ginger. When the fire boils, add tofu when the soup turns white, simmer slowly until the soup is thick, add a little salt, wait for the salt to taste, cease fire, and add minced garlic and chicken essence.

2. Soybean pettitoes soup

Ingredients: 750g trotters, 0/50g soybean/kloc-,0/0g onion/kloc-,5g ginger, 4g refined salt and 2g monosodium glutamate.

Practice: Wash the trotters with boiling water, scrape off the old skin, add water to boil, and skim off the floating foam. Add Shao wine, shallots and soybeans soaked in clear water for 1 hour, medium fire for 35 minutes, add salt and monosodium glutamate to taste, and then high fire for 15 minutes.

3. Sam sun soup

Ingredients: 50g of water-soaked sea cucumber, 50g of chicken breast (cock), prawn 1 piece, winter bamboo shoots10g, rapeseed heart10g, and appropriate amounts of soy sauce, salt, monosodium glutamate, sesame oil and chicken soup.

Practice: cut winter bamboo shoots into small pieces; Wash the rape heart and scald it with boiling water; Slices of sea cucumber and chicken breast into small slices; The prawns are turned around, peeled and sanded, and sliced into thin slices. Boil chicken soup in the pot, add sea cucumber, chicken, shrimp slices, winter bamboo shoots and rape heart, then add salt and soy sauce to boil, skim off the floating foam, pour in sesame oil and add monosodium glutamate to serve.

4, papaya fish soup

Ingredients: papaya 1 piece, 2 loach fish (about 600g), 4 slices of ginger, 5g of almonds, 8 candied dates, a little lard and a little salt each.

Practice: Scrape the skin of papaya, remove the core, wash it with clear water and cut it into thick pieces. Remove scales and gills from the loach fish, remove internal organs, and rinse with clean water; Wash almonds and candied dates with clear water respectively. Put the pot on the fire, add lard, heat it, add beef, loach and fish, fry until fragrant, and serve. Boil a proper amount of clear water in a pot, release ginger slices, loach fish, almonds and candied dates, cover the pot, and simmer for 1 hour. Put the papaya in the pot, cook for another half an hour, add a little salt to taste, and you can eat.