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Add egg white, salt, cooking wine, ginger slices, and pepper to the sashimi and marinate for 15 minutes. Pour an appropriate amount of oil into the pot, add the ginger slices and saute until fragrant, then pour Add the fish fillets and fry briefly. Leave the base oil in the pot, add black fungus, add an appropriate amount of water and simmer for a while, then add cucumber slices. Finally, add the fish fillets and season to taste. 02

Cook the mullet fillets into porridge, wash the rice, soak it for a while in advance, put it in the pot and cook until ready. Soak the mushrooms in advance and cut into slices, saute until fragrant and set aside. Add a little cooking wine, salt and pepper to the mullet fillets. Wash and cut the celery into small cubes. Put the mushrooms into the porridge, then add the mullet fillets and shredded ginger until boiling. Finally add celery and salt to taste. 03

Tomato fish fillets, marinate the fish fillets with cooking wine, salt, and pepper for 20 minutes, mix with white vinegar, starch, tomato paste, sugar, and light soy sauce and set aside. Dip the marinated fish fillets in starch and set aside. , pour an appropriate amount of oil into the pot, fry the fish fillets until golden brown, take them out and set aside. Leave the bottom oil in the pot, add the onion, ginger and garlic and saute until fragrant. Pour in the tomato sweet and sour sauce and stir until thick. Pour in the fish fillets evenly. Just dip it in the sauce. 04

For lettuce and fish fillet soup, marinate the fish fillets with egg white, starch, salt and cooking wine 20 minutes in advance. Pour an appropriate amount of water into the pot, add ginger slices and saute until fragrant, add the fish fillets and fry briefly Add appropriate amount of stock at once, add lettuce at the end, and add a little salt to taste.