Braised sea fish: wash and drain the sea fish, heat the oil pan, add ginger slices, and fry the sea fish until golden on both sides. Add cooking wine, salt, soy sauce and water without fish. The fire boiled and turned to medium fire. Cook until a little soup remains, sprinkle with chopped green onion and take out.

2. Exercise 2

Braised marine fish: clean the marine fish and drain the water for later use. Prepare onion, ginger, garlic and pepper to cut into sections for later use. Light the pot, light it, grease it and moisten it. Add onion, ginger, garlic and pepper and stir-fry until fragrant. Add the main ingredients and fry them with low fire to make the fish shape suitable. Cook the cooking wine, light soy sauce, dark soy sauce, white sugar and mature vinegar, add appropriate amount of boiling water, bring to a boil with strong fire, and cook for about 10 minute. When the soup is nearly dry, add leek and monosodium glutamate to serve.

3. Exercise 3

Steamed sea fish: clean the fish, cut a hole in the stomach, put onion and ginger slices, put some in the stomach, pour some steamed fish soy sauce, soy sauce and a little cooking wine, and marinate for half an hour. After pickling, put water in the pot. After the water boils, put the fish in the pot and steam for 10 minutes. Take out the steamed fish and throw it away.