Prepare the ingredients as follows: 2 longley fish, salt, 2 tablespoons of cooking wine, moderate amount of soy sauce, moderate amount of green onions, ginger, chili pepper, moderate amount of

The specific method is as follows: clean the longley fish, chopped into small pieces, and then placed in a dish, then add 1 teaspoon of table salt, drizzle with 2 tablespoons of cooking wine, with the hands of a good grasp, and then placed into the steamer tray, put half of the shredded green onions and ginger chili peppers, then into a steamer for 10 minutes on high heat. Half of the shredded green onion, ginger and chili pepper, and then put into the steamer, steam over high heat for 10 minutes, pour off the soup, drizzle with soy sauce, replace with new shredded green onion, ginger and chili pepper, and then pop with hot oil to taste!

Practice 2: Pan Fried Lobster

Prepare the ingredients as follows: 200 grams of lobster, 1 lemon, 1 teaspoon of salt, 2 tablespoons of cooking wine, black pepper, 1 piece of ginger

The specific method is as follows: clean the lobster, put it into a dish, add 1 teaspoon of salt, add 2 tablespoons of cooking wine, add a few slices of ginger, and then scratched with your hands well, and marinade for a while. Set aside! Preheat an electric pie pan with oil and add the marinated lobster, place 2 lemon slices on the side, fry the lobster until both sides are browned, then squeeze in a little lemon juice, plate and sprinkle with black pepper!

Practice 3: braised dragonfish

Prepare the ingredients as follows: 500 grams of dragonfish, 1 green onion, 1 piece of ginger, 3 cloves of garlic, 3 small bell peppers, salt, 2 tablespoons of cooking wine, 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, a little bit of water starch

Specialty methods are as follows: clean the dragonfish, put it into a plate, add a little bit of salt, add 2 tablespoons of cooking wine and then Scratch well, marinate for a while and set aside! Next, chop ginger, garlic, millet pepper, small onion into scallions and spare! Heat the oil in a wok, fry the fish until brown on both sides, then set aside, leave the oil in the wok, add the ginger, garlic and pepper and stir fry on low heat, stir fry, add 2 bowls of water, add a little salt, add 2 tablespoons of soy sauce, add 1 tablespoon of oyster sauce, bring to a boil over high heat, then add the fish, then cover the lid of the wok and let simmer for 5 minutes, then pour in the watercress to thicken the gravy, and when the soup is thick enough you can release the wok and serve, and then sprinkle with chopped scallions. Finally sprinkled with chopped green onions can be!