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Add English translations for all 379 recipe and tip files

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Use dotlang AI translation (aiursoft-instruct:latest via Ollama) to
translate all Chinese content to English under en/ subfolder:
- en/dishes/: all recipe categories (aquatic, breakfast, condiment,
  dessert, drink, meat_dish, semi-finished, soup, staple, vegetable_dish)
- en/tips/: learn/ and advanced/ cooking guides
- en/README.md, en/CONTRIBUTING.md, en/CODE_OF_CONDUCT.md

The mkdocs-static-i18n plugin (docs_structure: folder) serves Chinese
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Co-authored-by: Copilot <223556219+Copilot@users.noreply.github.com>
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# How to Make Curry Crab
The first time I had curry crab was at the Chinese restaurant in Jiansheng Restaurant in Thailand. The crab meat was coated in a rich, crab-roe-flavored curry, and the taste was absolutely amazing. Programmers who love seafood simply cannot miss this dish. It’s easy to make and very friendly to programmers from coastal regions.
Estimated Cooking Difficulty: ★★★★
## Essential Ingredients and Tools
- Blue crab (also known as meat crab)
- Curry roux blocks (recommended: Lehui Crab Roe Curry)
- Onion
- Coconut milk
- Eggs
- Cornstarch (also known as starch)
- Garlic
## Quantities
Before each preparation, determine how many servings you want to make. One serving is sufficient for 1 person.
Total Ingredients:
- 1 blue crab (approx. 300g) * number of servings
- 15g curry roux blocks (one small piece) * number of servings
- 100ml coconut milk * number of servings
- 1 egg * number of servings
- 200g onion * number of servings
- 5 cloves of garlic * number of servings
## Instructions
- Remove the crab shell, split the crab in half, and gently crack the claws with the back of a knife. Dip the cut surfaces and claws lightly in cornstarch (do not use too much). Sprinkle 5g of cornstarch into the crab shell to cover the roe, and set aside.
- Finely chop the onion and set aside.
- Mince the garlic and set aside.
- Boil a pot of water and set aside.
- Heat a wok with about 20ml of cooking oil. Wait 10 seconds for the oil temperature to rise.
- Place the crab cut-side down into the wok and pan-fry for 20 seconds. This step helps seal in the roe and meat. Then flip and pan-fry each side for another 10 seconds. Remove the crab and set aside.
- Place the crab shell into the wok. Use a spoon to ladle hot oil over the roe inside the shell, frying for 20 seconds to seal it. Remove and set aside.
- Without cleaning the wok, add another 10ml of cooking oil. Increase the heat until the oil is lightly smoking. Add the minced garlic and chopped onion, stir-frying for 10 seconds.
- Add the curry roux blocks and stir-fry until melted (about 10 seconds). Add the pan-fried crab and toss to coat evenly.
- Pour in 300ml of boiling water and simmer for 3 minutes.
- After simmering, pour in the coconut milk and egg whites. Turn off the heat and continuously stir until the sauce thickens.
- Serve.
## Additional Resources
- Recipe reference: [Teaching on how to make hanging-sauce curry crab by an experienced Macau kitchen chef over ten years](https://www.bilibili.com/video/BV1Nq4y1W7K9)
If you encounter any issues or have suggestions for improving the process while following this guide, please submit an Issue or Pull Request.

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# How to Make Sizzling Eel Shreds (Xiang You Shan Si)
Sizzling Eel Shreds is a classic dish from the Jiangsu, Zhejiang, and Shanghai regions. The eel shreds are tender, smooth, and slippery, seasoned with garlic, minced ginger, and sauce. Pouring hot lard over the dish releases an irresistible aroma, resulting in a rich, slightly sweet flavor that pairs perfectly with rice.
Estimated Cooking Difficulty: ★★★
## Essential Ingredients and Tools
- Eel shreds
- Garlic
- Minced ginger
- Cooking wine
- Light soy sauce
- Oyster sauce
- Dark soy sauce
- Table salt
- White sugar
- Pepper
- Starch
- Minced garlic
- Chopped green onions
- Lard
## Calculation
Determine how many servings you want to make before starting. One serving is enough for 2 people.
Per serving:
- Eel shreds: 400 g
- Garlic: 40 g
- Minced ginger: 20 g
- Cooking wine: 13 g
- Light soy sauce: 3 g
- Oyster sauce: 2 g
- Dark soy sauce: 2 g
- Table salt: 2 g
- White sugar: 6-15 g
- Pepper: 3.5-8 g
- Starch: 10 g
- Water: 50 g
- Minced garlic: 40 g
- Chopped green onions: 15 g
- Lard: 20 g
## Instructions
- Cut the eel into three sections, then slice into thin shreds.
- Add 0.5 g of pepper and 3 g of cooking wine, mix well, then add 5 g of sesame oil to marinate.
- Heat the wok with oil.
- Add vegetable oil and heat to 60% hot.
- Add half of the minced garlic and all the minced ginger, and stir-fry for a few moments.
- Add the eel shreds and stir-fry over medium-high heat for 30 seconds.
- Drizzle 10 g of cooking wine along the edges of the wok and stir-fry briefly.
- Add light soy sauce and stir-fry until evenly mixed.
- Add oyster sauce and dark soy sauce, and stir-fry briefly.
- Add table salt, white sugar, and 3 g of pepper, and stir-fry until evenly mixed.
- Mix starch and water to make a slurry, pour it into the wok, and reduce the sauce until thick.
- Plate the dish and sprinkle with minced garlic and chopped green onions.
- In a separate small pan, heat lard until it reaches 70% hot, then pour it over the eel shreds to sizzle.
## Additional Notes
- Do not wash the eel's blood too thoroughly, or the eel may turn dark and develop an off smell.
- You can ask the vendor to slaughter and clean the eel for you.
- Adding extra pepper and white sugar helps remove the fishy smell and enhances the aroma.
- Reference: [Homemade Recipe for "Sizzling Eel Shreds" with Amazing Taste - YouTube](https://www.youtube.com/watch?v=X2DvbhnWcN4)
If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

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# How to Cook Crawfish
![Finished Dish](./成品.jpg)
Homemade crawfish with tender meat, juicy flavor, and clean preparation.
Estimated Cooking Difficulty: ★★★★
## Essential Ingredients and Tools
- Crawfish
- Oil
- Bay leaves
- Star anise
- Cinnamon bark
- Green Sichuan peppercorns
- Sichuan peppercorns
- Bullet-head chili peppers
- Scallions, ginger, and garlic
- Pixian broad bean paste
- Soybean paste
- Beer
- Light soy sauce
- Salt
## Measurements
The following quantities are for 1 kilogram (2 jin) of crawfish. Adjust proportionally as needed.
- Crawfish = 1 kg (2 jin)
- Oil = 70 ml (3 times the amount used for regular stir-frying)
- Bay leaves = 2 leaves
- Star anise = 1 piece
- Cinnamon bark = 3 g
- Green Sichuan peppercorns = 10 g
- Sichuan peppercorns = 10 g
- Bullet-head chili peppers = 5 g
- Scallions = 1 large scallion
- Ginger = 30 g
- Garlic = 7 cloves
- Pixian broad bean paste = 30 g
- Soybean paste = 30 g
- Beer = 500 ml
- Light soy sauce = 30 ml
- Salt = 10 g
## Instructions
- Scrub the crawfish clean and remove the digestive tract. Cut the scallions into 2 cm segments, and mince the ginger and garlic.
- Heat the oil until slightly warm. Add bay leaves, star anise, cinnamon bark, green Sichuan peppercorns, Sichuan peppercorns, and bullet-head chili peppers.
- Once the spices release their aroma, add the scallions, ginger, and garlic.
- After stir-frying the aromatics until fragrant, add the Pixian broad bean paste and soybean paste, stirring until red oil appears.
- Add the crawfish and stir-fry until they change color.
- Pour in the beer. Once it boils, add the light soy sauce and salt.
- Cook the crawfish thoroughly until done, then remove from heat.
## Additional Notes
Restaurants typically deep-fry the crawfish first. Deep-frying at home is wasteful, so this recipe uses slightly more oil than usual to pan-fry them instead. This method has been tested and yields equally delicious results.
Crawfish meat without the digestive tract removed has a slightly inferior texture compared to those with it intact. Additionally, removing the digestive tract can be challenging for beginners. If you are comfortable with the digestive tract, you may skip this step.
If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

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# How to Pan-Fry Argentine Red Shrimp
![Example Dish](./干煎阿根廷红虾.jpg)
The shrimp you usually see only turn red after being subjected to "boiling" and "frying." Argentine shrimp are quite stubborn; once they turn red, they stay that way forever! Like their relatives living in the Arctic, Arctic shrimp, they are naturally red.
The reason Argentine red shrimp are so red is that they live in the deep sea, which enriches their bodies with trace elements such as iodine, phosphorus, and precious astaxanthin. These nutrients can enhance human immunity and play an important role in regulating heart activity, while also reducing cholesterol levels in the blood.
Argentine red shrimp are not only large and plump, with flesh as white as congealed fat, delicate and smooth, but also have a fresh, tender texture and a sweet, rich flavor. They are the favorites of the shrimp cuisine world, making one's mouth water (chao) (ji) (xiang) (chi). Enjoy the pleasure of feasting on these delicious treats!
Estimated Cooking Difficulty: ★★★
## Essential Ingredients and Tools
- Argentine red shrimp (frozen shrimp selected)
- Sea salt (ground)
- Black pepper (ground)
- White wine
- Light soy sauce
- Cilantro
- Lemon
- Onion
- Ginger
- Garlic
## Measurements
- Argentine red shrimp: 2-3 pieces
- Sea salt: 5g
- Black pepper (ground)
- White wine: 20ml
- Light soy sauce: 1ml
- Cilantro: 3 leaves
- Lemon: 1 slice
- Onion: 10g
- Ginger: 10g
- Garlic: 10g
## Instructions
- Thaw the Argentine red shrimp. It is best to take them out of the freezer a day in advance and place them in the refrigerator to thaw naturally, which helps preserve their flavor and texture. You can buy pre-deveined shrimp with the back slit open to save time.
- Wash and dry the thawed red shrimp. Make sure to drain the water thoroughly. If you are in a hurry, use kitchen paper towels to absorb the moisture.
- Slice the ginger, cut the onion into small cubes, wash the cilantro, separate the leaves and stems, chop the cilantro leaves finely, and crush the garlic into small pieces.
- Heat a large pan over high heat, then add two tablespoons of olive oil. Once the oil temperature rises, add the ginger slices, onion cubes, and cilantro stems and stir-fry.
- After about 1 minute, remove the ginger, onion, and cilantro stems and discard them.
- Adjust to medium-high heat, add the red shrimp to start pan-frying. Ensure that each shrimp makes full contact with the bottom of the pan on one side. Pan-fry for about 2 minutes, brushing each shrimp with a layer of oil.
- When the bottom of the shrimp shell turns slightly golden, flip them over and sprinkle the minced garlic. Gently shake the pan to ensure even heating.
- After about 1 minute, add 20ml of white wine.
- Pan-fry for another minute, then reduce the heat to medium-low. Evenly sprinkle a layer of salt and black pepper.
- Add a drop of light soy sauce to each shrimp.
- Sprinkle with cilantro leaves and plate.
- Slice the lemon and arrange the slices on the side of the plate.
## Additional Notes
- Lemon can enhance the taste of the shrimp, but it is quite sour. Add it according to your preference, or omit it.
- Eat while hot.
If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

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# How to Make Microwaved Black Cod with Scallions and Ginger
This dish is adapted from a recipe by Margaret Lu, the mother of Johnny Zhu, head chef at Seattle's Veil restaurant. Ms. Lu's original recipe called for tilapia, but Johnny substituted cod. You can also use halibut fillets, sea bass, trout, or similar fish. Since the density of each fish varies, you may need to adjust the cooking time slightly.
Estimated Cooking Difficulty: ★★★
## Essential Ingredients and Tools
Ingredients:
- Black cod, with skin
Seasonings:
- Scallions
- Ginger
- Cooking wine
- Soy sauce
- Sesame oil
- Peanut oil
Tools:
- Resealable plastic bag
## Measurements
For 2 servings:
- Black cod, with skin, 2 fillets, 450g (the star of this recipe; adjust all seasonings proportionally based on the actual weight of the cod)
- Scallions, white parts only, 25g
- Scallions, green parts only, 10g
- Ginger, 13g
- Cooking wine, 5mL
- Soy sauce, 25mL
- Sesame oil, 2mL
- Peanut oil, 50mL
## Instructions
- Place each fish fillet in a separate resealable bag, skin-side down on a plate.
- Slice 25g of the white parts of the scallions into thin strips. Peel and slice 10g of ginger into thin strips. Mix them together, divide in half, and place one half on top of the fish fillet inside each bag.
- Pour 2.5mL of cooking wine into each bag.
- Seal the bags tightly and microwave on medium power (800 watts) until the fish is *opaque and flakes easily* (about 3.5–5 minutes). Remove the fillets from the bags.
- Discard the scallions and ginger.
- Mix 25mL of soy sauce with 2mL of sesame oil, then drizzle evenly over the two fillets.
- Slice 10g of the green parts of the scallions into fine strips. Peel and slice 3g of ginger into thin strips. Mix them together, divide into two portions, and sprinkle over the fillets.
- Heat 50mL of peanut oil in a small pan until it reaches 190°C.
- Pour the hot oil over the scallion- and ginger-topped fillets and serve immediately.
## Additional Notes
### Using Sea Bass, Tilapia, Halibut, or Snapper
| Fish Type | Cut | Weight | Microwave Time |
|----------------|----------|--------|----------------|
| Sea Bass | Whole | 450g | 6.5 minutes |
| Tilapia | Whole | 800g | 6 minutes |
| Halibut | Fillet | 170g | 2.25 minutes |
| Snapper | Fillet | 170g | 1.5 minutes |
### Other Variations
- For a more intense aroma, rub a mixture of scallions, ginger, and cooking wine evenly over both sides of the fish fillets before microwaving.
If you encounter any issues or have suggestions for improving the process while following the guidelines in this document, please open an Issue or submit a Pull request.

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# How to Make Boiled Fish
Boiled fish is a moderately difficult main dish. Basa fish is rich in high-quality protein and low in fat, making it very nutritious and healthy when paired with various seasonal vegetables. Beginners generally need about 2 hours to complete the dish.
Estimated Cooking Difficulty: ★★★★
## Essential Ingredients and Tools
- Basa fish
- Vegetables (e.g., potato slices/bean sprouts/cauliflower/lettuce/...)
- Red oil broad bean paste
- Vine pepper oil
- Rapeseed oil
- White pepper powder
- Garlic cloves
- Salt
- Sugar
- Measuring cup
- Kitchen scale (optional)
- Large stainless steel bowl
## Measurements
The following quantities are suitable for 3 to 5 servings.
- Basa fish: 500g
- Vegetables (e.g., potato slices/bean sprouts/cauliflower/lettuce/...): Can be mixed and matched; recommended total weight 300g to 500g
- Red oil broad bean paste: 40g (add 10-20g more if you prefer it spicier and oilier)
- Fermented black beans: 10g (optional)
- Vine pepper oil: 10ml
- Rapeseed oil: 25ml
- White pepper powder: 3g
- Garlic: 2 cloves
- Salt: 5g
- Sugar: 2g
## Instructions
- Preparation: If the basa fish is taken from the freezer, let it thaw naturally at room temperature for 5 hours before slicing.
- Slicing: Slice the basa fish into thin pieces, approximately 5cm long and 3cm wide.
- [Marinating](../../tips/learn/learn_marinating.md): Place the sliced basa fish into a large stainless steel bowl.
- Add 30g of broad bean paste, 3g of salt, 10ml of vine pepper oil, and 3g of white pepper powder.
- Mix well by hand, then add 5ml of rapeseed oil to seal in the flavors.
- Let it sit at room temperature for at least 30 minutes to absorb the flavors.
- Prep vegetables: Mince the garlic. Taking 300g of cauliflower and 200g of lettuce as an example, wash the cauliflower and lettuce.
- Blanching and stir-frying: [Blanch the cauliflower in boiling water](../../tips/learn/learn_blanching.md) and set aside; wash and dry the lettuce, then stir-fry it until cooked (no oil needed).
- Stir-fry the broad bean paste: Heat the pan with cold oil (20ml rapeseed oil), add 10g of broad bean paste, 10g of fermented black beans (optional), and minced garlic. Stir-fry slowly over **medium heat**.
- Poach the fish slices: Add 150ml of hot water. Once the water boils quickly, add the marinated fish slices. Gently stir to separate the slices in the water. Add 2g of salt and 2g of sugar for seasoning (adjust salt to taste at this stage). Once the water boils again, the dish is ready to be served.
- Plating: First, place the cooked vegetables into a large bowl. Then, top with the hot fish slices and pour the remaining hot broth from the pan over them!
## Additional Content
- The bottom vegetable combination and quantities can be adjusted freely, but keep in mind the characteristics of each vegetable. For example, when using potatoes, ensure the potato slices/cubes are fully cooked (you can check doneness by piercing them with chopsticks).
- Adjust the amount of chili bean paste (spiciness) and salt according to your personal taste.
- When slicing the fish, first cut the fish strip into 5cm chunks perpendicular to its length, then turn it 90 degrees and slice it diagonally into thin pieces.
- When [marinating](../../tips/learn/学习腌.md), avoid gripping the ingredients too tightly.
- [How to Fillet a Fish 怎样给鱼剔骨](https://www.youtube.com/watch?v=uXSgGtMkgro)
### References
If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

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# Braised Prawns Recipe
Estimated Cooking Difficulty: ★★★★
## Essential Ingredients and Tools
- Black Tiger Prawns or White Shrimp
- Scallions, Ginger
- Cooking wine, Salt, Rock sugar, Vegetable oil
## Quantities
Serves 1.
- Prawns: 10
- Sichuan peppercorns: 5g
- Scallions: 50g
- Ginger: 20g
- Yellow wine: 30g
- Salt: 3g
- Rock sugar: 10g
- Vegetable oil
## Instructions
- Trim the rostrum of the prawns down to the base, cut off the antennae and legs, remove the stomach sac, butterfly the prawns by making a slit along the back and removing the intestinal vein, then wash and set aside.
- Make infused oil
- When the oil is at 30% heat (low temperature), add the Sichuan peppercorns. Once the oil is hot, remove from heat and add the scallions and ginger (try not to let the oil change color). Cook until the scallions turn slightly yellow, then drain the oil. (Save excess scallion oil for tossing noodles.)
- Add the prawns to the oil, arranging them neatly. Once both sides have changed color, gently press the prawn heads.
- Add minced ginger (finely chopped ginger)
- Yellow wine: 30g
- Water: 2 small bowls
- Salt: 3g
- Rock sugar: 10g
- Bring to a boil over high heat, then reduce to low heat, cover, and simmer (do not add liquid or remove the lid during this process).
- When the shells are glossy and the prawns are curled, remove from heat and plate the prawns.
- Reduce the sauce (strain the sauce, return it to the pan to thicken, and add scallion oil) when about 1/4 of the sauce remains.
- Pour the sauce over the prawns.
- Done.
- ![Finished Dish](./油焖大虾.jpg)
- Enjoy! ✅
## Additional Information
- Recipe reference: Bilibili video by Lao Fan Gu [The Braised Prawns I've Eaten Since Childhood Are Actually Fake? A Master Chef Recreates the Authentic Flavor](https://www.bilibili.com/video/BV17f4y1W7z9)
If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

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# Grilled Fish Recipe
Estimated Cooking Difficulty: ★★★★
## Essential Ingredients and Tools
- Grass carp (have the butcher at the farmers' market or supermarket clean and gut it)
- Green onions
- Cooking wine
- White pepper powder
- Table salt
- Garlic
- Cinnamon stick
- Star anise
- Bay leaves
- Green Sichuan peppercorns
- Dried chili segments
- Lantern peppers
- Hot pot base (optional)
- Tofu skin
- Mung bean sprouts
- Onion
- Doubanjiang (broad bean paste)
- Celery segments
- Roasted peanuts
- White sesame seeds
- Cilantro (optional, adds flavor but can be omitted based on preference)
## Quantities (Per Serving)
- Grass carp: approx. 1.5 kg (3 jin)
- Green onions: half a stalk
- Cooking oil: 20 ml
- Cooking wine: 10-15 ml
- Table salt: 5-10 g
- White pepper powder: 5-10 g
- Cinnamon stick: one small piece
- Star anise: two pieces
- Garlic cloves: eight
- Bay leaves: two
- Green Sichuan peppercorns: a small handful
- Dried chili segments: 10 pieces
- Lantern peppers: 4 pieces
- Celery segments: two stalks
- Onion: half an onion
- Tofu skin: one sheet
## Instructions
- Prepare the grass carp (approx. 1.5 kg): Cut open along the back. Make several shallow slashes along the back on both sides, being careful not to cut into the belly, as this may cause the fish to fall apart.
- You can rinse the fish with hot water to remove slime, or scrub it under running water with a brush until the surface is no longer slippery.
- Place the fish in a container. Marinate by rubbing it with cooking wine, 10 g of white pepper powder, and 5 g of salt. Let it sit for 20 minutes to absorb the flavors.
- Cut half a green onion into chunks. Slice garlic cloves in half. Place the green onion, garlic, star anise, bay leaves, and cinnamon stick in a container.
- Split the dried chili segments in half and place them in a container with the lantern peppers.
- Cut the celery into small segments.
- Blanch the mung bean sprouts.
- Blanch the tofu skin, then cut it into thin strips.
- Slice the onion into strips.
- Grill the fish:
- If you have an oven, brush oil on a baking tray, place the fish skin-side down, and bake until both sides are golden brown. Sprinkle with cumin powder.
- If you don't have an oven, heat oil in a pan. Sprinkle 2 g of salt on both sides of the pan before adding the grass carp. Do not move the fish immediately; let one side set before flipping. Fry until both sides are golden brown, sprinkle with cumin powder, and transfer to a plate.
- Heat 20 ml of cooking oil in a pot. Once hot, add the green onion, garlic, star anise, and bay leaves, and stir-fry until fragrant.
- Add half a pack of hot pot base and 15-20 g of doubanjiang. Stir-fry until red oil emerges.
- Add 5 g of white sugar, 10 g of salt, and 5 ml of light soy sauce for seasoning. Pour in enough water to cover the ingredients and bring to a boil.
- Add the celery segments, mung bean sprouts, and tofu skin strips in order. Do not cook them thoroughly; just blanch them briefly. Then layer the onion strips on top, followed by the grilled fish.
- Add the dried chili segments, lantern peppers, and green Sichuan peppercorns.
- Heat oil in a separate small pan until hot, then pour it over the chilies to release their aroma.
- Finally, sprinkle with roasted peanuts, chopped green onions, white sesame seeds, and cilantro.
- Simmer for 5-6 minutes. The dish is now ready.
![Example of the finished dish](./烤鱼.jpg)
## Additional Information
- Technical Summary: The amounts of salt, black pepper, cumin powder, cooking oil, light soy sauce, and sugar used in this dish should be adjusted according to personal taste and ingredient ratios. There is no need to strictly adhere to the quantities listed above.
If you encounter any issues or have suggestions for improving the process outlined in this guide, please submit an Issue or a Pull request.

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# How to Make Steamed Oysters
Estimated Cooking Difficulty: ★★★
## Essential Ingredients and Tools
* Oysters
* Green onions
* Garlic
* Ginger
* Soy sauce
* Brush
## Quantities
* Drinking water: 1 liter
* Oysters: 6 pieces
* Green onions: 3 stalks
* Garlic: 6 cloves
* Ginger: 1 small piece
* Soy sauce: 1 ml per oyster
## Instructions
* Clean the oysters thoroughly with a brush (a toothbrush can be used if a brush is unavailable).
* Add water to the steamer. Place the steaming rack inside, arrange the 6 oysters flat on the rack, and steam at 50% power for 3 minutes.
* Using your right hand and a damp cloth, carefully lift the hot lid. Open each oyster shell halfway, removing the top half. Place each oyster with the convex side down and the flat side up. Top each with 1 strip of ginger and 10g of minced garlic.
* Close the lid and steam at 100% power for 3.5 minutes.
* Turn off the heat. Using your right hand and a cloth, carefully lift the hot lid. Drizzle 5ml of soy sauce over each oyster.
* Serve on a plate.
## Additional Notes
If you encounter any issues or have suggestions for improving the process while following this guide, please submit an Issue or Pull request.

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# How to Make Steamed Sea Bass
Estimated Cooking Difficulty: ★★★
## Essential Ingredients and Tools
- Sea bass (If you are afraid of cleaning the fish, ask the shop to help)
- Green onions
- Ginger
- Cooking oil
- Steamed fish soy sauce
- Cooking wine
- Table salt
## Measurements
Per serving:
- Sea bass: 1 whole
- Green onions: 3 stalks
- Ginger: 1 piece
- Cooking oil: 10-15ml
- Steamed fish soy sauce: 10-15ml
- Cooking wine: 10-15ml
- Table salt: 5-10g
## Instructions
- Slice and julienne the ginger. Cut the white parts of the green onions into sections and julienne the green parts. Soak the julienned green onions in cold water and set aside.
- Clean the sea bass thoroughly and pat it dry with kitchen paper. Make a few cuts on both sides. Use salt to wash off the slime on the fish's body, then rub 10g of salt all over the inside and outside of the fish. Marinate for at least 10 minutes.
- Add a note on how to score and plate the sea bass: Scoring the fish allows it to stand upright while steaming, ensuring even heat distribution and making it easier to eat without needing to flip it.
- ![Scoring](./改刀.jpg)
- ![Plating](./摆盘.jpg)
- Stuff the fish's belly with ginger and white onion sections. Sprinkle ginger and white onion sections over the fish's body (use half of the prepared amount). Place chopsticks under the fish on the steaming plate to elevate it.
- Once the water is hot, place the plate with the fish into the steamer.
- Steam on high heat for 10 minutes.
- Transfer the steamed fish to a clean plate and remove the ginger and white onion pieces.
- Pour 15ml of steamed fish soy sauce over the fish.
- Sprinkle fresh ginger and green onion strips over the fish. Heat 10ml of cooking oil in a pan until hot, then drizzle the hot oil over the fish. Serve.
![Finished Dish](./清蒸鲈鱼.jpg)
## Additional Notes
- Technique Summary:
- This dish is very easy to make. The key lies in controlling the heat. The cooking time depends on the size of the fish. Overcooking will make the meat tough and negatively affect the texture, while undercooking will leave some parts raw. Therefore, steaming on high heat for under 10 minutes is generally ideal.
- Always use chopsticks to elevate the plate with the fish during steaming. This has two benefits:
- 1. Fish releases water while steaming. If the fish sits directly in the water, it may taste fishy when eaten.
- 2. It ensures even heat distribution.
- This dish is simple to make and tastes delicious.
If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

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# How to Make Boiled Shrimp
Boiled shrimp is an excellent choice for programmers living in coastal areas, similar to steamed fish: simple, forgiving, nutritious, satisfying, and visually appealing.
Estimated Cooking Difficulty: ★★
## Essential Ingredients and Tools
- Live shrimp
- Onion
- Ginger
- Garlic
- Green onion (scallion)
- Cooking oil
- Soy sauce
- Cooking wine
- Sesame seeds
- Oyster sauce
- Chinkiang vinegar
## Quantities
Before each preparation, determine how many servings you want to make. One serving is sufficient for 1 person.
Total Amount:
- Shrimp: 250g * number of servings (recommended for 1-2 people)
- Green onion: 1 stalk
- Ginger: 1 piece
- Onion: 1 head
- Garlic: 5-8 cloves
- Cooking oil: 10-15ml
- Cooking wine: 20ml
- Soy sauce: 10-15ml
- Sesame seeds: 1 handful
- Chinkiang vinegar: 10ml
- Oyster sauce: 10ml
## Instructions
- Cut the onion into small pieces and slice the ginger. Spread them evenly across the bottom of a skillet.
- Rinse the live shrimp (removing the vein and trimming legs and antennae with scissors are optional). Drain the water and place the shrimp on top of the onions and ginger in the skillet.
- Pour the cooking wine into the pot, cover with a lid, and cook over medium heat for 1 minute, then reduce to low heat for 5 minutes, and turn off the heat for another 5 minutes.
- While the shrimp is cooking, prepare the dipping sauce:
- Chop the green onion, mince the garlic, and mix with soy sauce, sesame seeds, and Chinkiang vinegar.
- Heat the oil until hot, then pour it over the dipping sauce mixture.
- Remove the shrimp from the heat and arrange them on a clean plate.
![Boiled Shrimp](./白灼虾.webp)
## Additional Notes
- Technical details:
- Do not start with high heat to prevent the food from burning at the bottom.
- If your lid has a vent, adjust the cooking time accordingly (consider adding 30 seconds of medium heat).
- The dipping sauce is optional; you can also use plain vinegar. Fresh shrimp, when not diluted by water, have an excellent taste and texture.
If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

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# How to Make Sweet and Sour Carp
Estimated Cooking Difficulty: ★★★★
## Essential Ingredients and Tools
- Carp
- Ketchup
- White sugar
- White vinegar
- Starch
- Salt
- Green onion
- Ginger
- Cooking wine
- One sprig of cilantro
- Two bowls
- One kitchen knife
- One slotted spoon, one spatula
## Calculations
Note: This dish is best suited for 3 or more people (fish that is too large or too small is not appropriate). It is ideal for family gatherings, such as New Year's Eve dinners.
- Carp: approximately 3 jin (1.5 kg)
- Water: 50g
- Ketchup: 40g
- White sugar: 20g
- White vinegar: 10g
- Starch: 10g
- Salt: 30g
- Green onion: 30g (about half an onion)
- Ginger: 30g
- Cooking wine: 25g
## Instructions
- Clean the fish thoroughly, ensuring no scales or foreign objects remain.
- Position the fish with its head to the left and belly down. Hold the knife in your right hand. Make a vertical cut 1cm deep, press down on the fish body, and slice horizontally to the left for 3-4cm. Then, make a light incision down the middle of the fillet.
- Place the fish in a bowl. Slice the ginger and cut the green onion into segments (roughly chopped is fine; the goal is to remove the fishy odor).
- Squeeze the juice from the green onions and ginger into the bowl with as much force as possible.
- Add 20g of salt and 25g of cooking wine, then rub the mixture evenly over the carp.
- ![Marinating](./腌制.jpg)
(The longer the marination time, the less fishy the taste. Marinating for more than 30 minutes is recommended.)
- Find a clean bowl, add 100g of flour, 200g of starch, 180g of water, and 5g of salt. Mix thoroughly by hand until the batter is thick and stretchy. Then, crack in one egg and mix again.
- Let it rest for 30 minutes.
- Place the fish on a cutting board and pat it dry with a clean towel (this helps the batter adhere better).
- Rinse the bowl clean and dry it with a towel.
- Heat oil in a wok or deep pot. Add about 1L of oil and heat it to 70% hot, approximately 200-240°C (392-464°F).
- Hold the fish by the tail, submerge the head into the hot oil, and use a ladle to pour hot oil over the body. Once the batter sets, gently lower the fish into the pot. Use a spatula to lift the head slightly and support it with a skimmer to prevent the bottom from burning.
- Prepare a plate for the cooked fish and place it next to the stove.
- Gently slide the spatula under the fish to flip it over with the help of the skimmer. Fry for another two minutes. Use the same method (skimmer supporting the head, spatula supporting the body) to transfer the fish to the plate.
- Pour the oil from the pot back into the cleaned and dried bowl and set aside. Then, scrub the pot clean.
- In a small bowl, mix 50g of water, 40g of ketchup, 20g of sugar, and 10g of white vinegar until well combined.
- In another small bowl, mix 10g of starch with 10g of water to create a slurry.
- Heat the pot over high heat, then pour in the prepared sauce. Bring to a boil over high heat, then reduce to low heat.
- Add the starch slurry while stirring continuously. Cook for 20 seconds, then turn off the heat.
- Spoon the sweet and sour sauce evenly over the fish. Garnish with cilantro or chopped green onions if desired. Your Sweet and Sour Carp is ready!
- ![Finished Dish](./成品.jpg)
The sweet and sour sauce turned out a bit too thick...
## Additional Notes
This dish has a medium difficulty level and might not be very beginner-friendly...
If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request.

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# Braised Fish Recipe
- **WARNING** If you have never used a cleaver to chop meat, this menu is not recommended!
- During the process, the sharp cleaver may cut your fingers, so please be very careful.
- This recipe represents a general method for braised fish. Ingredients are divided into essential and optional~
Estimated Cooking Difficulty: ★★★★
## Essential Ingredients and Tools
- Ginger, garlic cloves, dried chili peppers
- Oil, salt, cooking wine, vinegar, soy sauce, white sugar
- Fish
### Optional Additional Ingredients
Note that these ingredients are based on experience. Adding too much of anything except cilantro is not a good idea.
- Oyster sauce
- Scallions (green onions)
- Cilantro
- Fresh chili peppers
- MSG (or chicken essence)
## Measurements
* Fish: Beginners are advised to start with one medium-sized crucian carp. Score the fish in advance to help it cook evenly (otherwise, the back of the fish may remain undercooked).
* Ginger: Cut 2-3 slices of regular mature ginger, then julienne them.
* Garlic cloves: 3-4 cloves, crushed, minced, or sliced.
* Dried chili peppers (according to personal taste): 2-3 pieces, minced.
* Cilantro: According to personal taste.
* Salt: 10g. If the chili peppers are very spicy, consider adding a bit more.
* Vinegar: 5ml
* Soy sauce: 5ml
* White sugar: 10g
* Scallions: 1-2 stalks. Normally, just sprinkle chopped scallions.
* Fresh chili peppers: 1-2 pieces. You can omit them, but from experience, do not exceed 2, or the spiciness will be overwhelming.
* MSG: According to personal taste. Do not add too much; 5g is sufficient.
* Oyster sauce: 5g is sufficient, same principle as MSG.
## Procedure
### Preparation of Raw Materials
* Prepare ginger and garlic, and mince them.
* Mince the dried chili peppers and combine them with the ginger and garlic.
### Final Steps
* Add 30-50ml of oil and wait for the pan to heat up...
* Add the **dried fish** (to avoid splashing hot oil on yourself), then shake the pan to fry the fish in hot oil. Note that this step must be done over low heat.
* Flip the fish and repeat the frying process.
* Add ginger, garlic, and chili peppers, and stir-fry until fragrant.
* Pour in the cooking wine (add a bit more). Be careful during this step as it will produce a lot of smoke.
* Pour in the vinegar (add more if you like it sour).
* Then add white sugar and soy sauce (dark soy sauce).
* Add cold water, just enough to cover the fish. Turn the heat to medium, cover the lid, flip the fish after about 1 minute, and continue covering the lid.
* After 3-4 minutes, add salt, fresh chili peppers, and oyster sauce (MSG, chicken essence, etc.). Continue covering the lid and flipping the fish later.
* When the sauce reduces to just below the fin on the fish's spine (or when there is not much sauce left), turn the heat to low, add cilantro and chopped scallions, cover the lid for 20 seconds, and turn off the heat.
* Serve.
## Additional Content
If you follow this guide's process and find issues or have suggestions for improvement, please submit an Issue or Pull request.

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# Braised Fish Head Recipe
- **WARNING** If you have never used a cleaver to chop meat, this recipe is not recommended!!!
- During preparation, the sharp cleaver may cut your fingers, so please be very careful.
Estimated Cooking Difficulty: ★★★★
## Essential Ingredients and Tools
- Note: If possible, prepare a separate cleaver. Cheap cleavers with thicker blades (5-7mm thick) are widely available in supermarkets or markets and are ideal for this task.
- Green onions, ginger, garlic, cilantro, bird's eye chilies
- Cooking oil, salt, chicken bouillon powder, light soy sauce, dark soy sauce, aged vinegar, black pepper, cooking wine
- Star anise, dried chilies
- One fish head
- Note: Fish heads sold in markets are generally of two types: bighead carp (Bai Lian) and silver carp (Hua Lian). The former is cheaper, while the latter is slightly more expensive but offers a better texture!
## Quantities
Note: This recipe yields enough for 2 people.
* 1 fish head
* 200g green onions
* 80g ginger
* 3-4 cloves of garlic
* 1/4 bird's eye chili
* 4 sprigs of cilantro
* 2 star anise pods, 5 dried chilies
## Instructions
### Preparing the Ingredients
* Wash the green onions, ginger, garlic, cilantro, and bird's eye chili thoroughly.
* Rinse the dried chilies and star anise lightly.
* Cut the green onions in half. Cut the lower white part (scallion white) into 4cm segments. Cut the upper green part (scallion greens) into segments, then split each segment into four quarters.
* Slice the ginger into 3mm thick slices.
* Smash the garlic cloves.
* Take two sprigs of cilantro, remove the roots, and chop them into 1.5cm pieces.
* Slice the bird's eye chili into 3mm thick rings.
* Cut the dried chilies into four pieces.
### Marinating the Fish Head
- Note: The "fish body" mentioned below refers to the meat attached to the fish head when purchased.
* Remove the scales from the fish head and clean out any remaining internal organs.
* Chop off the fins and clean the gills.
* Separate the fish head from the fish body at the jaw connection. Cut the fish body into chunks and divide the fish head into four or six pieces.
* Note: Describing fish preparation in text is difficult; it is recommended to search for videos on how to prepare fish heads.
* Rinse the chopped fish head thoroughly, preferably washing away any residual blood from the pieces.
* Place the cleaned fish pieces in a bowl. Add 5g salt, 10g light soy sauce, and 10g cooking wine. Add the green onions (the chopped upper part) and 1/3 of the sliced ginger. Mix well and let it marinate for 1-2 hours.
### Final Steps
* Add 30ml of oil and wait for the pan to heat up...
* Once the oil is hot, reduce the heat to low.
* If you are unsure why this step is necessary, please refer to the "Stir-frying Techniques" section in [Learn Stir-frying and Pan-frying](../../tips/learn/学习炒与煎.md).
* Add ginger slices and stir-fry slowly until most of the juice from the ginger is released and the slices turn golden yellow.
* Add scallion segments and stir-fry until they begin to turn slightly white.
* Add minced garlic, star anise, and dried chili peppers; stir-fry for 5 seconds.
* Pour the marinated fish head into the pan and stir-fry for 2-3 minutes.
* Add 500ml of water, along with 2g of salt, 3g of chicken essence, 5g of light soy sauce, 3g of dark soy sauce, 5g of cooking wine, 2g of black pepper powder, and 3g of aged vinegar.
* Place two stalks of cilantro into the pot and cover with a lid.
* Increase the heat to high and bring the water to a boil.
* Reduce the heat to medium and simmer slowly to allow the flavors to absorb.
* When the broth has reduced by half, remove the lid.
* Increase the heat to high to reduce the sauce. When the sauce is reduced to 1/3 of its original volume, turn off the heat and transfer to a small bowl.
* Note: Pour the broth evenly over the fish head. When serving, you can place the cooked cilantro from the pot at the bottom of the serving dish to make the dish look more appealing and delicious.
* Place the cilantro on top of the served fish head, and arrange the sliced bird's eye chili rings on top of the cilantro.
* The braised fish head, complete in color, aroma, and taste, is ready to serve!
## Additional Content
If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

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# How to Make Braised Crucian Carp
Estimated Cooking Difficulty: ★★★★
## Essential Ingredients and Tools
- Green onions, ginger, garlic, dried chili peppers
- Oil, salt, light soy sauce, dark soy sauce, aged vinegar, oyster sauce, cooking wine, white sugar
- Crucian carp, pork belly
## Quantities
For 2 servings:
- Crucian carp (approx. 1 kg / 2 jin)
- Pork belly 100g
- Green onions 200g
- Ginger 80g
- Garlic cloves 3-4
- Dried chili peppers 2
- White sugar 50g
## Instructions
Note: The fish described below has been preliminarily cleaned by the seller, including scaling and gutting.
- Wash the green onions, ginger, garlic, and dried chili peppers thoroughly.
- Cut the white part of the green onions into segments approximately 4cm long, then split each segment into four quarters.
- Slice the ginger into pieces approximately 3mm thick.
- Smash one large garlic clove and mince it; cut the remaining garlic cloves in half.
- Cut the dried chili peppers into four segments.
- Slice the pork belly into pieces approximately 4cm x 4cm.
- Clean the fish.
- Make several diagonal cuts into the thick part of the fish's back to help it absorb flavors.
- Add a generous amount of oil to the wok and heat it to 70% heat (just beginning to smoke). Fry the fish for 1 minute until the skin becomes slightly firm, then remove and set aside. (Note: Do not stir or move the fish immediately after placing it in the pan; let it fry for a while before flipping or moving it.) Pour out the frying oil, leaving a small amount of base oil in the wok.
- Heat the base oil in the wok, then add the pork belly and stir-fry until fragrant.
- Add the dried chili peppers, green onions, ginger, and garlic halves, and stir-fry for 1 minute.
- Add the fried fish back into the wok.
- Pour along the edge of the wok:
- 50ml cooking wine
- 50ml aged vinegar
- 50ml Weijixian soy sauce (premium light soy sauce)
- 20ml dark soy sauce for color
- 5ml oyster sauce for umami
- 5g salt
- 50g white sugar
- Enough water to cover the fish.
- Turn the heat to medium and bring the liquid to a boil.
- Reduce the heat to low and simmer slowly to allow the flavors to penetrate.
- After 15 minutes, open the lid and remove the green onions, ginger, garlic, and dried chili peppers from the pot.
- Increase the heat to high to reduce the sauce. When the sauce reduces to about 1/4 of its original volume, sprinkle with minced garlic, turn off the heat, and serve.
- Braised Crucian Carp is ready!
## Additional Notes
Pork belly is added to the Braised Crucian Carp for the following reasons:
- Stir-frying the pork belly renders lard. Compared to vegetable oil, animal fat provides a richer aroma.
- The pork belly, once fried until golden and then stewed, remains delicious and serves as a complementary side dish.
- Fish naturally has low fat content and lacks aroma, focusing instead on the texture of the meat. Therefore, recipes for fish dishes often recommend using lard to achieve a milky white and rich fish soup. Lard is the best choice for this purpose.
If you follow this guide's process and encounter any issues or see opportunities for improvement, please submit an Issue or Pull Request.

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# How to Make Braised Crab Pot
Braised Crab Pot is a savory, sauce-rich dish featuring live crabs as the star ingredient, paired with tender potatoes and chewy rice cakes. A secret sauce is slow-simmered to allow the crab meat to fully absorb the rich broth, resulting in a fresh, slightly sweet and spicy flavor. The sauce is absolutely perfect for mixing with rice! Rich in high-quality protein and trace elements, it’s ideal for sharing with friends at gatherings!
Estimated Cooking Difficulty: ★★★★
## Essential Ingredients and Tools
- Live Crab (Recommended priority from high to low: Myanmar Black Crab, Mud Crab, Swimming Crab, Hairy Crab)
- Shrimp (Optional)
- Potato
- Rice Cake (Hard rice cake recommended; fresh rice cake also works)
- Onion
- Garlic
- Ginger
- Dried Chili Peppers
- Green Bell Pepper
- Red Bell Pepper
- Oyster Sauce
- Seafood Sauce (Optional)
- Soybean Paste (Optional)
- Sweet Bean Sauce (or BBQ Sauce, Optional)
- Tomato Sauce (If unavailable, squeeze half a tomato and mash it)
- Starch (Corn starch or potato starch)
- Rock Sugar
- Chicken Powder
- White Pepper Powder
- Cooking Wine (Yellow wine can be used as a substitute)
- Light Soy Sauce
- Dark Soy Sauce
- Beer
- Water
## Calculations
Determine how many portions you want to make before each preparation. One portion is sufficient for 3-4 people.
Per portion:
- Crab 500 g
- Shrimp 200 g
- Potato 450 g
- Rice Cake 200 g
- Onion 100 g
- Garlic 20 g (Add 10 g if shrimp is used)
- Ginger 15 g
- Dried Chili Peppers 5 g
- Green Bell Pepper 30 g
- Red Bell Pepper 30 g
- Oyster Sauce 20 g
- Cooking Oil 30-50 ml (Add 10 ml if shrimp is used; an additional 500 mL is needed for frying)
- Seafood Sauce 15 g (Substitute: 12 g Oyster Sauce + 3 g White Sugar)
- Soybean Paste 15 g (Substitute: 12 ml Light Soy Sauce + 2 ml Dark Soy Sauce + 1 g White Sugar)
- Sweet Bean Sauce 10 g (Substitute: 5.5 g White Sugar + 4 ml Light Soy Sauce + 0.5 ml Dark Soy Sauce)
- Tomato Sauce 10 g
- Starch 40 g
- Rock Sugar 10 g
- Chicken Powder 3 g
- White Pepper Powder 2 g (Add 1 g if shrimp is used)
- Cooking Wine 15 ml
- Light Soy Sauce 20 ml
- Dark Soy Sauce 5 ml
- Beer 200 ml (Add 50-100 ml if shrimp is used)
- Water 800 ml (Add 200 ml if shrimp is used)
## Instructions
- Cut the potatoes into 3 cm cubes, slice the green and red bell peppers into 4 cm diamond-shaped pieces, cut the onions into 3 cm wide crescent-shaped slices, and slice the rice cakes into 1 cm thick pieces.
- Cut the crab into 50-80 g chunks, coat them lightly with starch, and deep-fry in oil at 180 °C for 1 minute before removing.
- Heat oil in a pan, stir-fry garlic, ginger, and dried chilies until fragrant, then add all sauces and rock sugar. Cook over low heat until red oil appears, being careful not to burn the bottom.
- Add the crab, potatoes, beer, and water. Bring to a boil, then reduce to low heat and simmer for 12 minutes.
- Add the rice cakes and green and red bell peppers. Increase the heat to reduce the sauce until it coats the ingredients. Finish by sprinkling with white pepper powder.
## Additional Notes
- It is recommended to freeze the crab for 20 minutes to stun it (do not freeze it solid), or insert chopsticks into its mouthparts to damage its nervous system.
- If using frozen crab, fully thawing it may cause the legs to fall off and result in meat loss. It is recommended to partially thaw the crab, coat it with flour, and deep-fry for an extended time of 2 minutes.
- If your stove has low power, the oil temperature may drop rapidly when ingredients are added. It is recommended to preheat the oil to 200 °C and fry in multiple batches.
- Be sure to remove the crab stomach (triangular sac), crab gills, and crab heart (hexagonal white piece).
- Ensure the crab coated in starch is thoroughly dried before frying, as hot oil can splatter upon contact with water.
- Dead crabs must not be used (except for those bought frozen, but do not use them if they have been thawed and not used promptly).
- Do not consume with persimmons or strong tea.
- Patients with gout should consume with caution.
- After slicing the rice cakes, soak them in cold water. Rinse them before cooking to prevent sticking. Place them on top of the dish when cooking; if they sink to the bottom, they are more likely to burn.
- If you are bitten by a crab or suffer a burn, rinse the area with cold water for 15 minutes. Seek medical attention immediately if the injury is severe. If the wound is deep, medical attention is essential.
If you encounter any issues or have suggestions for process improvements while following this guide, please submit an Issue or Pull request.

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# How to Make Mustard Butter Rosé Shrimp
![Mustard Butter Rosé Shrimp](./芥末黄油罗氏虾.jpg)
This is a simple-to-make, delicious, and innovative seafood dish.
Estimated Cooking Difficulty: ★★★
## Essential Ingredients and Tools
* Rosé Shrimp
* Butter
* Mustard
* White Sugar
* Light Soy Sauce
* Oyster Sauce
* Salt
* Cooking Wine, Rum, or Beer
* Cilantro
* Garlic
## Quantities
For 1 serving:
* Rosé Shrimp: Slightly more than 1 jin (approx. 40~45 RMB per jin in Guangdong market)
* Butter: Approx. 20g
* Mustard: 15g
* White Sugar: 3g
* Light Soy Sauce: 30g
* Oyster Sauce: 30g
* Salt: 3g
* Cooking Wine, Rum, or Beer: 15g to 30g
* Cilantro: 5 stalks, cut into segments
* Garlic: 5 cloves, minced
## Instructions
* Trim the sharp tips of the head and tail, whiskers, and legs from the Rosé Shrimp. Use scissors to butterfly the shrimp body and remove the vein.
* Prepare the mustard sauce in advance: mix soy sauce, oyster sauce, mustard, salt, and sugar until well combined.
* Wash the cilantro and cut it into segments for later use.
* Drain the water from the Rosé Shrimp. Add oil to the pan, place the shrimp directly in, and pan-fry over medium heat until the exterior is golden brown. Remove and set aside.
* Add the minced garlic to the pan. Stir-fry over high heat using the remaining oil from frying the shrimp. When white steam rises and the garlic becomes fragrant, add the shrimp and butter, allowing the shrimp to fully absorb the buttery aroma.
* Pour in the prepared sauce. Continue to boil over high heat while tossing the shrimp until the sauce thickens. Add the alcohol (30g for cooking wine or beer; 15g is sufficient for rum due to its strong flavor).
* Once the sauce has slightly reduced, add the cilantro, toss briefly, and serve.
## Additional Notes
* Prepare the sauce and butter in advance to save time during the cooking process.
* Be careful to add the minced garlic only after removing the shrimp from the pan. Frying it for too long can cause it to turn black and become bitter.
* Adjust the amount of mustard according to your preference. If you add too much, simmering it a bit longer will help dissipate the strong mustard flavor.
If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

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# Recipe for Scallion Oil Steamed Mandarin Fish
Estimated Cooking Difficulty: ★★★★
## Essential Ingredients and Tools
- Mandarin fish
- Green onions
- Millet peppers
- Ginger
- Cooking wine
- Vegetable oil
- Salt
- Steamed fish soy sauce
- Steamer (including steaming pot)
- Clean water
- Cutting board
- Wok
- Plastic plate or basin (for marinating the fish)
- Disposable gloves
- Kitchen paper towels
- Steaming plate (large enough to lay the fish flat)
- Chef's knife
- Peeler
- Heat-resistant tongs (or heat-resistant gloves)
## Calculations
This recipe is scaled for 2 servings. In actual practice, considering that the texture and umami of the fish may vary depending on the size of the individual fish, it is recommended to prepare the ingredients for 2 servings to achieve the best flavor.
- Mandarin fish = 1 jin (500g)
- Green onions = 1 stalk (30cm in length)
- Millet peppers = 2 pieces
- Ginger = 50g
- Cooking wine = 25g
- Vegetable oil = 15g
- Salt = 8g
- Steamed fish soy sauce = 10g
- Clean water = 5L
## Instructions
- Purchase pre-cleaned fish from the wet market (if cleaning it yourself, it is best to leave the internal organs intact). Scrape off all scales from the surface of the fish.
- Use kitchen paper towels to wipe out the adhering blood and black membrane inside the fish cavity (the adhering blood affects the texture, and the black membrane is the source of the fishy odor).
- Scrape the surface of the fish back and forth with a cleaver several times to remove the slime, further reducing the fishy odor. Then rinse the fish thoroughly inside and out with clean water.
- Place the fish flat on a cutting board. Use kitchen paper towels to dry the moisture inside and outside the fish. With the head facing left and the tail to the right, make longitudinal cuts every 3 cm starting from the gill area, cutting deep enough to reach the fish's spine. Repeat the same process on the other side.
- Place the fish flat in a basin, ensuring there is no excess water in the basin.
- Take a 50g piece of ginger (about the size of an egg), peel off the skin using a peeler, wash it clean, and then slice it into 3mm thick pieces.
- Wash the millet peppers, remove the stems, and slice them into 2mm thick rounds (or cut them into 1mm wide strips).
- Wash the scallions, remove the root hairs, and cut them into 3cm segments. For slightly thicker scallions, you can split them lengthwise along their natural growth direction.
- Add 8g of salt and 25g of cooking wine to the basin. Put on disposable gloves and massage the entire fish for 1 minute, ensuring that every part of the fish is evenly coated with salt and cooking wine.
- After massaging the fish, stuff a slice of ginger into each cut on the fish's body, and place 3 slices of ginger inside the fish cavity. Marinate for 10 minutes (it is recommended not to marinate for too long, as this may reduce the freshness of the fish).
- While the fish is marinating, add 5L of clean water to the steamer, bring it to a boil, and then place the steaming rack on top of the steamer.
- After marination, the fish will release moisture. Discard the excess moisture along with the cooking wine and ginger slices used for marinating. Rinse the fish body and cavity with clean water and pat dry with kitchen paper towels.
- Place the fish flat in a steaming plate. Re-stuff slices of ginger into the cuts on the fish's body and inside the cavity.
- Then place the steaming plate into the steamer, cover with the lid, and steam over medium heat for 20 minutes.
- During the steaming process, steam will condense on the fish and the plate, forming fish broth. Do not discard this broth after removing it from the steamer; this liquid is the essence of the umami flavor.
- Use heat-resistant tongs to remove the steaming plate. Pour 10g of steamed fish soy sauce over the fish and around it.
- Then evenly sprinkle the scallion segments and millet peppers over the fish and the surrounding area.
- Pour 15g of vegetable oil into a wok and heat it over low-medium heat for 5 minutes. Do not use high heat, otherwise the oil will evaporate too quickly.
- Slowly and evenly pour the hot oil over the fish. The delicious scallion oil mandarin fish is now ready to serve!
## Additional Notes
After numerous tests, the success rate is 100%. This dish is very forgiving and compatible with people from any province and any taste preference. Although this tutorial is titled "How to Make Scallion Oil Mandarin Fish," the ingredients are not limited to mandarin fish. You can substitute it with sea fish such as sea bass or turbot (freshwater fish tend to have more parasites than sea fish, so their use is not recommended; for freshwater fish preparations, please refer to tutorials like "Braised Fish"). This method has low coupling and high scalability.
If you encounter any issues or have suggestions for improving the process outlined in this guide, please submit an Issue or Pull Request.

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# How to Make Scallion Braised Sea Cucumber
![Finished Dish](./葱烧海参.jpeg)
This dish is not difficult to prepare, but rehydrating the dried sea cucumber takes time. During the pandemic lockdown at home, I decided to use the dried sea cucumber I had stocked up before the Lunar New Year.
Estimated Cooking Difficulty: ★★★
## Ingredients and Tools
- Rehydrated sea cucumber![Sea Cucumber](./海参.jpeg)
- White part of the scallion (scallion whites)
## Ingredients per Serving
- Rehydrated sea cucumber (Arctic sea cucumber) 4 pieces
- White part of one large scallion (just the white part)
- Cooking oil 20-25ml
- Oyster sauce 20g
- Light soy sauce 5g
- Sugar 2g
- Cornstarch 2g
## Instructions
- Cut the scallion whites into 1cm segments and set aside.
- Cut the sea cucumber into 1cm segments and set aside.
- In a small bowl, mix 20g of oyster sauce, 10g of light soy sauce, and 2g of sugar. Stir well.![Sauce](./酱汁.jpeg)
- In another small bowl, mix cornstarch with a little water to prepare a slurry for thickening.
- Heat a wok or pan and add 20ml - 25ml of cooking oil. Wait about 10 seconds for the oil temperature to rise.
- Add the scallion whites, reduce heat to *low*, and be careful not to burn them. Fry for about 3-5 minutes.![Scallion Whites](./葱白.jpeg)
- Remove the scallion whites with chopsticks and set them aside on a plate.
- Pour in the prepared sauce, stir-fry until fragrant, and **wait for 1 - 2 minutes**.
- Add the cut sea cucumber and stir-fry for 1 minute.
- Add 100ml of water, reduce heat to medium-low, and **wait for 5 minutes**.
- When the sauce in the pan is almost dry, add the cornstarch slurry and the reserved scallion whites.
- Once the dish reaches a *viscous consistency*, turn off the heat and serve.![Finished Dish](./葱烧海参.jpeg)
## Additional Notes
- While cooking, keep an eye on the amount of liquid in the pan. If it dries up too quickly, you can add the cornstarch slurry directly.
If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

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# Garlic Shrimp Recipe
Garlic shrimp is a traditional specialty from Guangdong Province, China, renowned for its appealing color, aroma, and taste.
Estimated Cooking Difficulty: ★★
## Essential Ingredients and Tools
* Sea shrimp
* Garlic sauce
* Cooking oil
* Light soy sauce
## Measurements
Per serving:
* 8 sea shrimp
* 50 g garlic sauce
* 20 ml cooking oil
* 5 ml light soy sauce
## Instructions
* Use a knife to cut down the center of the shrimp's back, stopping 1 cm from the tail.
* Spread the garlic sauce along the cut in the shrimp's back and place the shrimp on a plate.
* Pour hot water into a steamer pot, place the plate inside, and steam on high heat for 3 minutes.
* Heat the oil and pour it over the shrimp, then drizzle with light soy sauce.
![Example Finished Dish](./1.jpeg)
![Example Finished Dish](./2.jpeg)
## Additional Information
If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request.

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# Garlic Butter Shrimp Recipe
Garlic Butter Shrimp is a classic Western seafood dish featuring fresh shrimp as the main ingredient, cooked with minced garlic and butter. It offers a tender texture and rich garlic flavor. Simple to prepare, it is perfect for everyday home cooking.
![Garlic Butter Shrimp](./1.jpg)
Estimated Cooking Difficulty: ★★
## Essential Ingredients and Tools
- Large shrimp (Black tiger shrimp or White shrimp recommended)
- Unsalted butter (Anchor brand recommended)
- Garlic
- White wine (optional)
- Lemon
- Skillet or frying pan
- Kitchen tongs
## Quantities
Determine how many servings you plan to make before starting. One serving is sufficient for 1-2 people.
Per serving:
- Large shrimp: 8-10 pieces (approx. 200g)
- Unsalted butter: 30g
- Garlic: 4 cloves (approx. 20g)
- White wine: 15ml (optional)
- Lemon: 1/4 piece
- Olive oil: 10ml
## Instructions
- Peel the shrimp, leaving the tail on. Remove the vein using a toothpick. Rinse and pat dry with kitchen paper.
- Mince the garlic and set aside.
- Heat a skillet over medium heat and add 10ml of olive oil.
- Once the oil is hot, add the shrimp. Fry for 1-1.5 minutes per side until they change color, then remove and set aside.
- In the same pan, add the butter. Once melted, add the minced garlic and sauté over low heat for about 30 seconds until fragrant.
- If using white wine, add it now and cook until the alcohol evaporates (about 1 minute).
- Return the shrimp to the pan and toss with the garlic butter sauce for about 1 minute.
- Squeeze in lemon juice, toss to combine, and immediately remove from heat.
- Plate the shrimp and drizzle with the remaining sauce from the pan.
## Additional Notes
- Avoid overcooking the shrimp, as they will become tough.
If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

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# How to Make Razor Clams with Egg
Razor Clams with Egg is a traditional home-style dish popular in the Fuzhou area of Fujian Province.
Estimated Cooking Difficulty: ★★★
## Essential Ingredients and Tools
* Razor Clams
* Eggs
* Cooking Oil
* Onion
* Cornstarch
* Light Soy Sauce
* Chicken Bouillon
* Cooking Wine
## Quantities
Per serving:
* Razor Clams: 200 g
* Eggs: 2
* Cooking Oil: 100 ml
* Onion: 0.25
* Cornstarch: 20 g
* Light Soy Sauce: 5 ml
* Chicken Bouillon: 5 ml
* Cooking Wine: 5 ml
## Instructions
* Boil water, add the razor clams, and boil for 2 minutes. Remove them, shell them, and place them in a large bowl.
* Add onion, light soy sauce, cooking wine, chicken bouillon, and cornstarch to the bowl, then mix thoroughly.
* Crack 2 eggs into the bowl and continue to mix.
* Heat oil in a pan, pour in the razor clam mixture, and fry until one side is golden brown. Flip and continue frying.
![Example Dish](./1.jpeg)
![Example Dish](././2.jpeg)
![Example Dish](./3.jpeg)
## Additional Notes
* Locals in Fuzhou often use water chestnuts (to cut the richness) and potatoes (to absorb oil). However, due to supply issues during the pandemic, pineapple was used instead.
* Min cuisine tends to be sweet. If you are not accustomed to sweet flavors, you can omit the white sugar.
* You can tap the fried meat chunks with a spoon; a hollow sound indicates they are fully cooked.
If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request.

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# How to Make Braised Crab in Soy Sauce
Braised crab in soy sauce: A limited autumn flavor! The rich crab roe is coated with savory sauce, while the sweet crab meat absorbs the flavors perfectly. The thick sauce is excellent for mixing with rice.
Estimated Cooking Difficulty: ★★★
## Essential Ingredients and Tools
- Crabs (river crabs are preferred, swimming crabs are a secondary option)
- Doubanjiang (broad bean paste)
- Rock sugar (optional)
- Dark soy sauce
- Rapeseed oil (unrefined rapeseed oil, commonly known as "mao cai you" or "tu cai you"; peanut oil is an acceptable alternative)
- Ketchup
- Cooking wine
- Old ginger
- Green onions
- Eggs (optional)
- Ground pork (optional)
## Quantities
Before each preparation, determine how many servings you wish to make. One serving is sufficient for 2 people.
Per serving:
- Crabs: 500 g (approximately 3-4 medium river crabs)
- Doubanjiang: 30-50 g
- Rock sugar: 0-15 g
- Dark soy sauce: 15 ml
- Rapeseed oil: 20 ml
- Ketchup: 15 ml
- Cooking wine: 5 ml
- Old ginger: 10 g
- Green onions: 10 g
- Eggs: 1 (approximately 50 g)
- Ground pork: 50 g
- Water: 500 mL
## Instructions
- Scrub the crabs clean, then split them in half on a cutting board.
- Heat the rapeseed oil in a pan, add minced ginger and doubanjiang, and stir-fry until fragrant. Add the rock sugar and stir until dissolved, cooking until small bubbles appear. Remove from heat.
- Spread a layer of the sauce at the bottom of a steaming dish. Place the crab halves cut-side down, arranging them neatly on top of the sauce.
- Add green onion segments and ginger slices. It is recommended to crack an egg on top or spread ground pork at the bottom of the dish.
- Steam for 10-12 minutes.
## Additional Notes
- For a savory taste, use 50 g of doubanjiang. For a sweeter taste, reduce the amount of doubanjiang and add rock sugar and ketchup.
- Sprinkle with chopped green onions after plating for enhanced aroma and presentation.
- Reference: [Autumn Breeze Blows, This Delicious Dish from Pinghu Goes Well with Rice_Tide News](https://tidenews.com.cn/news.html?id=2925971)
If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

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# How to Pan-Fry Spotted Snakehead
![Pan-Fried Spotted Snakehead](./香煎翘嘴鱼.jpeg)
Estimated Cooking Difficulty: ★★★★
## Essential Ingredients and Tools
- Spotted Snakehead (a carnivorous fish with delicate meat and excellent texture)
- Ginger
- Green onion
- Garlic
- Green bell pepper
- Cilantro
- Dark soy sauce
- White sugar
- Doubanjiang (fermented broad bean paste)
- Cooking wine
- Light soy sauce
- Salt
## Measurements
Note: This quantity is sufficient for 2-3 people.
Per batch:
- Spotted Snakehead: 2 jin (approx. 1 kg) is best
- Minced ginger: 20g
- Green onion: half stalk (50g)
- Garlic: 4 cloves
- Cilantro: to taste
- Dark soy sauce: 2ml (omit if you prefer a lighter flavor)
- White sugar: 10g
- Dried chili peppers: 4-6 (adjust according to your spice preference)
- Cooking wine: 100ml
- Light soy sauce: 4ml
- Salt: approx. 50g (for marinating the fish)
- Cooking oil: 100ml
## Instructions
- Prepare the fish by cutting along the back (ask the fishmonger to do this; do NOT gut the fish. It is crucial to cut along the back). Clean thoroughly.
- Rub the fish evenly with salt, pour in about 80ml of cooking wine and 20g of minced ginger. Place in the refrigerator's fresh compartment to marinate for 1-2 days.
- Remove the marinated fish and hang it up to air-dry until semi-dry (approx. 1-2 days, depending on temperature and sunlight).
- Before cooking, rinse the fish with clean water and drain well (to prevent oil splatter when water meets hot oil).
- Heat the wok over high heat, then quickly reduce to low heat. Add oil, ensuring the entire surface of the wok is coated. Slide the fish into the wok along the edge (start with the skin side down).
- Once the fish is in the pan (and after flipping), do not move it immediately to avoid breaking the skin. After frying for about 30 seconds, try shaking the wok gently.
- Fry the first side for about 1 minute, then flip and fry the other side for 1-2 minutes until both sides are golden brown.
- When both sides are fried, push the fish slightly to one side of the wok to create space. Add Doubanjiang and stir-fry until fragrant, then add ginger and garlic.
- Once the aromatics are fragrant, add cooking wine, light soy sauce, and dark soy sauce. Pour in hot water until the level is even with the fish or slightly lower.
- Increase heat to medium-high and simmer for 5-10 minutes. Then add chopped green bell pepper, white sugar, chicken essence, Shisanxiang (Chinese thirteen-spice powder), and aged vinegar.
- Reduce heat to low and cook for another 2-5 minutes. Add green onions and cilantro, then serve.
## Additional Notes
- Remember: The fish must be prepared by cutting along the back. When marinating, simply rub salt evenly on the surface. The marinating and drying times should be 1-2 days.
- Use low heat throughout the frying process. Do not move the fish immediately after placing it in the pan, as the skin may break.
- Pay attention to the doneness of the green bell pepper after adding it. The pepper inside is delicious. Add cilantro last.
- Pay attention to heat adjustments. The Doubanjiang and white sugar enhance freshness, while the aged vinegar adds aroma.
If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

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# How to Make Braised Carp with Napa Cabbage
![Braised Carp with Napa Cabbage](./鲤鱼炖白菜.jpeg)
Estimated Cooking Difficulty: ★★★
## Essential Ingredients and Tools
- Cooking oil
- Ginger
- Garlic
- Carp
- Napa cabbage hearts / Baby cabbage
- Salt
- Dark soy sauce
- Light soy sauce
- Cinnamon stick
- Star anise
- Pixian broad bean paste
- Dried chili peppers (omit if you don't like spicy food)
## Measurements
Note: Adjust seasonings based on the size of the fish.
Per serving:
- Cooking oil: 10ml
- Ginger: 3 slices
- Garlic: 3 cloves (cut into chunks)
- Carp: 0.6 kg (cleaned)
- Baby cabbage: 13 leaves (you can add more as it shrinks significantly during cooking)
- Salt: 5-8 grams
- Dark soy sauce: 3ml
- Light soy sauce: 6ml
- Cinnamon stick: 1 piece
- Star anise: 3 pieces
- Pixian broad bean paste: 20 grams
- Dried chili peppers: 4-6 pieces (adjust to taste)
## Instructions
- Clean the carp and make cuts on its body (several incisions help the flavors penetrate)
- Wash the baby cabbage and place it in a plate for later use
- Heat cooking oil in a pot. Add a pinch of "salt", "ginger", "garlic", "Pixian broad bean paste", "cinnamon stick", and "star anise", and stir-fry until fragrant
- Place the fish in the pot and pan-fry (for 3 minutes, flip every 30 seconds)
- Add "water" (the water level should be nearly even with the fish, slightly less is fine). Add "light soy sauce", "dark soy sauce", and "baby cabbage"
- Simmer on high heat for 15-20 minutes. When the sauce is almost dry, add "salt" and serve
## Additional Notes
- You can also add some vermicelli noodles. Soak the noodles in cold or warm water until soft, then add them together with the baby cabbage.
If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

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# Recipe for Braised Bream with Tofu
![Braised Bream with Tofu](./鳊鱼炖豆腐.jpg)
Estimated Cooking Difficulty: ★★★
## Ingredients and Tools Required
- Bream (ask the vendor to clean and prepare it for you)
- Firm tofu
- Ginger
- Green onion
- Garlic
- Dark soy sauce
- Cinnamon stick (optional)
- Rock sugar
- Dried chili peppers (omit if you don't like spicy food)
- Cooking wine
- Light soy sauce
- Salt
- Star anise (optional)
- Bay leaves (optional)
- Hot water
## Quantities
Note: This recipe serves approximately 2-3 people.
Per batch:
- Bream: 550 g
- Firm tofu: 400 g
- Ginger: 5 slices
- Green onion: Half a stalk (50 g)
- Garlic: 4 cloves
- Dark soy sauce: 2 ml (omit if you prefer a lighter flavor)
- Cinnamon stick: 1 piece
- Rock sugar: 5 pieces
- Dried chili peppers: 4-6 pieces (adjust according to your taste preference)
- Cooking wine: 5 ml
- Light soy sauce: 4 ml
- Salt: 5-8 g (adjust according to your taste preference)
- Star anise: 1 piece
- Bay leaves: 1-3 leaves
- Cooking oil: 10 ml
- Hot water: 400 g
## Instructions
- Score the bream, then marinate with ginger slices and cooking wine for 5-10 minutes.
- Cut the firm tofu into cubes and set aside in water.
- Heat the oil in a pan. Add a pinch of salt to the pan to prevent the fish from sticking. Pat the marinated fish dry with kitchen paper, then place it in the pan. Pan-fry both sides until golden.
- Once both sides are fried, push the fish to one side of the pan to create space. Add the green onion, ginger, garlic, dried chili peppers, bay leaves, and star anise, and stir-fry until fragrant.
- After the aromatics release their scent, add the cooking wine, light soy sauce, dark soy sauce, rock sugar, and cinnamon stick. Pour in the hot water; the water level should be level with or slightly below the fish.
- Bring to a boil over high heat, then add the firm tofu. Place the tofu against the side of the pot, add the salt, and reduce the heat to low.
- Simmer on low heat for 10-15 minutes, then increase the heat to reduce the sauce. Serve immediately.
## Additional Tips
- Pan-fry each side of the fish for 2-4 minutes.
- Maintain medium-low heat throughout the frying process.
- For enhanced flavor, sprinkle some chopped garlic over the dish just before serving.
If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

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# Butter-Fried Shrimp Recipe
![Finished Dish](./Butter-Fried-Shrimp.jpg)
Butter-fried shrimp is a relatively simple dish with excellent flavor. The main time investment lies in preparing the live shrimp, with a total cooking time of under an hour, making it suitable for beginners.
Estimated Cooking Difficulty: ★★★
## Required Ingredients and Tools
- Fresh shrimp (Highly recommended: firm-fleshed Kuruma prawns; regular white shrimp also works)
- Butter (Anchor brand recommended; use one small 7g stick per batch)
- Black peppercorns (Use a grinder bottle)
- Light soy sauce
- Salt
- White sugar
- Rice wine
## Measurements
Per serving:
- Fresh shrimp: 300g
- Butter: 7g
- Black peppercorns: approx. 15ml
- Cooking oil: 45ml
- Light soy sauce: 10ml
- Rice wine: 5ml
- White sugar: 10ml
- Salt: 2.5ml
## Instructions
- Remove the heads from the fresh shrimp and pull out the intestinal vein (if this step is difficult, the vein can be removed later when butterflying the back). Use scissors or a knife blade to butterfly the shrimp back, then drain and set aside.
- Prepare the sauce: In a small bowl, mix the specified amounts of light soy sauce, rice wine, white sugar, and salt until combined. Set aside.
- Heat a wok or pan over medium-high heat. Add the cooking oil and wait 10 seconds for the oil temperature to rise.
- Add all the shrimp to the pan. Grind black pepper directly over the shrimp while stirring to distribute evenly.
- Once the shrimp change color, add the butter. After the butter has completely melted, pour in the prepared sauce and continue stir-frying.
- Stir-fry on high heat for 15 seconds to reduce the sauce, then plate.
## Additional Notes
- Butterflying the shrimp allows for better flavor absorption. However, be extremely careful when handling the knife during preparation; beginners are prone to injury.
- [Feng Xiaochu's Recipes](https://www.bilibili.com/video/BV1g541177cd)
If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.