Tomato fish fillet soup: one tomato, one catty of fish, one big potato, several dried peppers and several garlic. Cut two pieces of meat from the fish with a knife, leaving a fishbone shelf. Slice the fish and set it aside. Shred ginger, heat the pan, pour the oil, put the ginger into the pan, slide off the oil, and fry the fish skeleton in the oil pan for a while. When it's almost fried, pour in the right amount of yellow wine, add the right amount of water and add the right amount of salt. After the fire boils, turn to low heat and simmer until the soup is milky white.

Pick up shredded ginger and pour it into the soup bowl for later use. Wash tomatoes, top them with a knife, scald them with boiling water and peel them. Cut into small squares. Wash potatoes and cut them into thin slices. Cut the dried Chili into small pieces with scissors, pat the garlic into mashed garlic, and then cut some ginger. Pour the oil in the pan, heat it, put the dried pepper, garlic paste and ginger in the pan, stir-fry until fragrant, and then remove them all. Stir-fry diced tomatoes and potato chips in oil until the tomatoes become mushy. Pour the cooked fish soup into the pot. When the fire boils, turn to low heat and cook until the potatoes are crisp. Then pour the sliced fish into the pot and cook for a while, then take the chicken out of the pot.

Broccoli tenderloin soup: 200g of broccoli, 2 tomatoes, 250g of mandarin fish and 3 slices of ginger. Wash broccoli and tomatoes separately, cut into pieces and pieces; Wash the mandarin fish, cut it into thin slices, and marinate it with 1 tablespoon of raw flour, soy sauce and oil for a while. Add 1250 ml (5 bowls) of water and ginger to the wok, bring to a boil over high fire, add broccoli and tomatoes, roll until cooked, add fish fillets, and add appropriate amount of salt and oil after boiling.

Mushroom fillet soup: mandarin fish 150g, fresh mushrooms 75g, pea seedlings 20g, egg white 30g, cooking wine 2g, monosodium glutamate 2g, salt 3g, pepper 1g, starch (peas) 10g. Slice mandarin fish, mix well with yellow wine, salt, monosodium glutamate and pepper, and marinate for 5 minutes; Put three small bowls of fresh soup into a clean pot, boil them, add the mushroom slices, salt, monosodium glutamate and pepper, add the bean sprouts after boiling, then pour them into a large bowl, beat the egg whites until they foam, add the dried raw flour and stir them evenly to form an egg bubble paste, wrap the fish slices with a layer of egg bubble paste one by one, put them into the boiling pot, scald them, and take them out and add the mushroom slice bean sprout soup. Preserved egg tenderloin soup: appropriate amount of mandarin fish, oil 1 tbsp, chicken powder 1/4 tbsp, white pepper 1/4 tbsp, sesame oil 1/4 tbsp, salt. Wash and slice pomfret; Wash coriander and cut into long sections; Slice ginger into silk; Wash the preserved eggs, shell them and cut them into small petals; Boil water in a wide-mouth casserole, add oil, add preserved eggs, fish fillets and shredded ginger, cook for two minutes, add chicken powder, white pepper and appropriate amount of salt to taste, add coriander, turn off the heat and pour in sesame oil. Chinese kale fillet soup: 750ml water, 300g Chinese kale, fillet 150g, Le Jia thick soup 1 slice. Peel the Chinese kale and wash it for later use. Pour water into the pot. When the water boils, put 1 slice of Le Jia thick soup and thick slippery fish soup into the pot and stir until it is completely melted. Add kale and fish fillets until the ingredients are cooked.