1. Fish: cod, pomfret, red snapper, etc. Steamed: most seafood and fish in the south will be steamed, so as to keep the original flavor, so as to keep the whole fish look more beautiful without being cut off. Then, add shredded onion and ginger slices, steam them in boiling water, and finally season them with sauce. If it is too light, you can break up the hot oil and add some Chili sauce after steaming. Boiling soy sauce water: brown fish, miscellaneous fish, etc. This is a common practice in the coastal areas of southern Fujian and Guangdong. Add enough water to boil, add appropriate amount of soy sauce and salt and stir well. Finally, add fish and cook for more than ten minutes. Dry fried: pomfret, with net fish. Longli fish, etc. Some fish are more suitable for dry frying and need to be fried first and then stewed.

2, shrimp and crab, boiled: the practice of boiling is suitable for prawns. Dip in soy sauce and mustard after cooking. This also applies to octopus and squid. Steamed, shrimp and crab can also be steamed, delicious and convenient to cook. Stir-fry: directly stir-fry and braise in soy sauce after oil is heated, which is suitable for frying squid or braising squid in oil. Shrimp and crab seafood porridge: in the coastal areas of southern Fujian, I like to make seafood porridge, which is the first choice for warming the spleen and stomach and taking supper.

3, shellfish, soup: such as abalone, clam, scallop; Steamed: oysters and scallops; Stir-fried: clams, scallops.