Treatment of cod: cod has few spines, is not fishy, does not need to be cleaned up and is very easy to cook. The only thing to note is that generally we buy frozen cod, so it must be melted, and when melting, must remember to melt on a rack, so that the water out, will not make the fish soak in the water, affecting the taste. Once melted use kitchen paper to absorb the water and set aside.

Practice 1: processed codfish with a little white pepper and steamed fish soy sauce, cooking wine (white wine is best) marinated for fifteen minutes. Bring the steamer to a boil. Put ginger and green onion on the fish, pour off the juice of the marinated fish, pour some soy sauce, put into the steamer with high heat and steam for five or six minutes to cook. While steaming, use another wok, pour some sesame oil, put in the peppercorns, and fry the peppercorns until they turn black. Take out the fish, put fresh ginger on the fish, then while the oil is hot, carefully skim the peppercorns and pour the hot oil through the ginger onto the fish.

Practice 2: Rub both sides of the cod fillets with salt and pepper to taste. Marinate for ten minutes, then lay it flat on the bottom of the plate, sprinkle chopped green onions, ginger and garlic on the fillets, then arrange the red and green peppers cut into julienne strips, and finally drizzle some sesame oil. Depending on your preference, you can also add a little less high quality soy sauce. When the water in the steamer comes to a boil, place the fish plate in the pot and steam for 7 to 8 minutes over medium heat to remove from the pot.

Practice 3: Cod, squash, straw mushrooms, red persimmon peppers, shredded green onions and ginger, cilantro, chicken broth, sugar, cooking wine, each appropriate amount. Onion and ginger, straw mushrooms, squash end into the cod, add cooking wine, sugar, chicken essence and mix well into the pot to steam for 8 minutes, out of the pot, drizzle with olive oil, put on the red pepper shreds, cilantro can be.