1. Crispy fish steak

Divide the cut fish into three large pieces, sprinkle with sugar, salt, wine, etc. and marinate for 5 or 6 minutes, then fry the small pieces. Fry both sides of the fish until it turns orange. Next, melt the yellow butter cubes in the pot, add onions, ginger, green and red peppercorns, etc. and stir-fry, then pour in the black pepper juice to make the soup, then put the fried small fish into the pot and cook. In three minutes, a piping hot crispy grass carp steak is ready!

2. Stir-fried crispy grass carp

Marinate the crispy carp with black pepper and rice wine for 15 minutes before use Fry both sides in cooking oil until orange. Heat oil in a wok, add onion and ginger to expose the aroma, then add fried crispy carp and stir-fry evenly. Add seasoning sauce and a bowl of water (I used seafood sauce) and then pour in the fried gluten and simmer until the crispy fish and noodles become loose. Add parsley, stir-fry briefly and serve.

3. Red braised grass carp with noodles

One pound of crispy grass carp, 500 grams of fried gluten, two celery stalks, a few pieces of ginger slices, and 5 garlic cloves. Marinate the crispy catfish with black pepper and rice wine for 15 minutes, then fry both sides with cooking oil until orange. Heat oil in a wok, add onion and ginger to expose the aroma, then add fried crispy carp and stir-fry evenly. Add the seasoning sauce and a bowl of water (I used seafood sauce) and then pour in the fried gluten and simmer until the crispy fish and noodles become loose. Add parsley, stir-fry briefly and serve.