As shown below.

The first fish to open its tail.

1. Clean the pomfret, drain the water, cut off the fins first, then cut off the head and tail; cut into even slices starting from the back, leaving 2 cm of the belly part Do not cut off the left and right connections.

2. Cut off the fish head and tail from the middle, and cut the fish tail along the middle fish bone. Cut off the fish bones so that the fish head and tail can stand upright.

3. Put all the fish into a bowl, add 3 spoons of cooking wine, sprinkle with a spoonful of salt, cut some ginger slices and green onions, mix well and marinate for 10 minutes.

4. Place ginger slices and shredded green onions on the bottom of the steamed fish plate, spread the fish out and place it on the plate, with the fish head in front to look like a peacock spreading its tail.

5. Boil the water in the steamer, put the whole fish into the steamer, sprinkle with some shredded ginger and green onions, and steam over high heat for 10 minutes.

6. After the fish is steamed, remove the shredded green onion and ginger, then put some new ones on it, decorate the loosened fish with some sliced ??green and red pepper, and evenly sprinkle 4 tablespoons of steamed fish on it. Fish soy sauce. Heat two tablespoons of oil in a pot until it smokes, then pour it over the fish and shredded onion and ginger.

The second one is braised three delicacies.

1. Clean the straw mushrooms and cut them into thick slices. After thawing the shrimps, add half a spoon of cooking wine and 1 spoon of pepper and marinate well. Beat the eggs with salt.

2. Boil water in a pot, add straw mushroom slices and cook for 2 minutes, then remove them to remove oxalic acid. Fry the eggs and set aside.

3. Add appropriate amount of oil to the wok, add shredded ginger and garlic cloves and sauté until fragrant, add shrimps and stir-fry until they change color. Pour the blanched straw mushrooms into the pot and stir-fry over medium heat for 2 minutes until the straw mushrooms are cooked.

4. Add half a bowl of water, scrambled eggs, 1 spoon of light soy sauce, half a spoon of sugar, appropriate amount of salt and simmer for 3 minutes before removing from the pot.