Ingredients: 500 grams of live fish (preferably Spanish mackerel), 25 grams of pea seedlings, 750 grams of chicken soup, 25 grams of cooked ham, 20 grams of water-soaked mushrooms, 25 grams of cooked winter bamboo shoots, salt, monosodium glutamate, white pepper, chopped green onion, Shaoxing wine and cooked lard.

Practice: Cut the cooked ham, mushrooms and winter bamboo shoots into pieces respectively. Slaughter fish, slice from pectoral fin along both sides of spine to tail, remove two pieces of fish, wash blood stains, tear off black film, take fish liver and fish, slice them separately, add refined salt and mix well, decant juice, add chopped green onion and Shaoxing wine and mix well. Boil chicken soup, add fish fillets, Shaoxing wine and refined salt, remove foam after boiling, add ham slices, bamboo shoots, mushrooms and pea seedlings, and add monosodium glutamate, cooked lard and white pepper to taste.

Braised eel with bamboo net

Ingredients: 500g white eel, scallion, Japanese sauce, chicken powder, monosodium glutamate, sugar, soy sauce, refined salt, pepper and sesame oil.

Practice: Slaughter and wash the eel. Remove the fishbone from the eel and cut it into inches. Mix Japanese cooking wine, chicken powder, monosodium glutamate, sugar, soy sauce, refined salt, pepper and sesame oil, marinate eel meat, and wrap it with onion slices and bamboo net. Soak and fry the wrapped eel segments in 60% hot oil, and take them out to eat.

Stewed eel

Ingredients: 500g of white eel, 20g of pork fat salted mustard leaf, 50g of salted mustard heart, 0/50g of water-soaked mushrooms/kloc-,0/50g of ribs/kloc-,750g of soup, and appropriate amounts of monosodium glutamate, refined salt, shredded onion, ginger slices, white wine, cooking wine and sesame oil.

Practice: the eel is blanched, cleaned and cut into small pieces. Cut the ribs into long strips. Blanch the fish, ribs and mustard strips in water, put them in a big soup bowl in turn, add cooking wine and white wine, cover with mustard leaves, add ginger, onion, fertilizer, salt and soup, steam in a cage for about 30 minutes, take them out, and remove onion, ginger, fertilizer and mustard leaves.

Sparerib, etc

Pour the raw materials into a pot to boil, skim off the foam and add monosodium glutamate. Serve with a mixture of pepper noodles and sesame oil.