1. Warm sea cucumber and grouper fish skin. Method: Blanch the fish skin with a knife in boiling water for 1 minute until it becomes firm, then remove it from the purified water. Put it into a container together with 50 grams each of green and red pepper slices and onion slices. Add 15 grams of mature vinegar and Sichuan peppercorns. Mix 10 grams of oil, 10 grams of sesame oil, and 15 grams of very fresh soy sauce, then plate and serve.

2. Sea cucumber and grouper fish soup. Method: clean the fish with a knife, put it into a container, add 10 grams of shredded green onion, 10 grams of ginger, and 2 grams of salt, marinate for 5 minutes, remove and wash the marinade, add water to the pot and bring to a boil, put the fish into the pot, and add 10 grams of cooking wine , 2 grams of chicken essence, 30 grams of carrot cubes, simmer over low heat for about 5 minutes, turn off the heat and add 1 gram of salt, add minced green onions and coriander to the pot, put on a plate and serve.