1, cook dried porridge with sea oysters. First, wash a proper amount of rice, pick the leaves of Chinese cabbage or rape, wash and chop them, and then cut dried oyster into small pieces with a knife. Boil rice and water in a pot, and put a little oil in another wok at the same time. When the oil is 30% hot, add onion strips and saute until fragrant, then add dried oysters and stir fry a few times. Pour everything in the wok into porridge and cook together. First, boil the porridge with high fire, then simmer for about ten minutes on medium fire, and finally turn to low fire until the rice blooms. At this time, the viscosity of the porridge is relatively high. Put the leaves in the fire, and add seasonings such as salt and chicken essence two minutes later, and you can go out of the pot smoothly.

2. Dry fried noodles with sea bream. First, wash dried oysters, mushrooms and shrimps until soft, then wash Chinese cabbage and cut it into pieces for later use. Then put the right amount of oil in the wok and stir-fry the onion and ginger. Add dried oysters, mushrooms and shrimps and stir-fry until the fragrance overflows. Put the cabbage in a pot and fry it together. At this time, add soy sauce and salt, stir-fry evenly, add a little water, put the noodles in the pot, stir-fry until it is broken, and turn off the heat and take out the pot.

3. Sea bream and crucian carp soup. First, the crucian carp is slaughtered and washed for later use. Cut tofu into cubes, prepare ginger slices and chopped green onion, and wash the leaves of vegetables. At the same time, wash the dried oysters and cut them into pieces. Marinate the crucian carp with soy sauce, salt and yellow wine for a while, add water to the crucian carp, add ginger, onion and oyster, bring to a boil, add tofu, cook for 30 minutes with slow fire, and add cabbage leaves before taking off the pot.