1, steamed fish. Main ingredients: 1 fish. Accessories: green onion, ginger, steamed fish soy sauce, salt, oil. Practice: the fish is clean, inside and outside the salt, on the ginger. Steam the fish in a hot pan for about 10 minutes (time depends on the size and thickness of the fish). Remove the steamed soup inside the plate and remove the old ginger slices (or just replace with a new plate). Sprinkle the fish with chopped green onion and ginger. In a separate frying pan, heat the oil, pour it over the fish and pour in the right amount of steamed fish soy sauce.

2, braised fish. Ingredients: one fish, green and red bell peppers, green onions and ginger, broth, sweet wine, dark soy sauce, black bean chili sauce, salt, bell peppers, water starch, moderate. Practice: Wash and drain the fish, ginger and garlic chopped, green onions to the scallion head to be used. Green and red bell peppers cut into small pieces, chopped green onion leaves, frying pan 200ml oil hot, fish smeared with soy sauce and pan frying. Fry until golden brown on both sides, then remove from the pan, a little oil in the pan, add green onions, ginger and garlic and stir, then add green and red bell peppers. Add the black bean hot sauce, rice wine and dark soy sauce, pour in the stock, salt and pepper and stir well, bring to a boil and add the fish. Bring to a boil and then turn to medium-low heat, simmer until the soup is thick, fish out of the pot sprinkle with the appropriate amount of chopped green onion. The soup in the pot pour water starch thickening, and then pour on the fish can be.

3, fish soup. Ingredients: fish 5 two (about 200 grams), ham 1 two (about 40 grams), asparagus slices, mushrooms, each 2 two (about 80 grams), 8 cups of soup, Longjing tea leaves, salt, oil, pepper a little. Directions: Slice the fish and mix well with salt, oil and pepper. Shred ham, wash and slice mushrooms. Fill a pot with stock, bring to a boil, add the fish slices and shredded ham, boil for about 5 minutes, pour into a large stockpot, and season with salt. Longjing tea leaves into the glass cup brewing, placed in the center of the basin, before serving the tea into the soup that is complete.