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Carp, soaked adzuki bean, oil, ginger, garlic slices, onion, starch, aged vinegar, soy sauce, salt, cooking wine and chopped green onion.

1. Rinse the treated carp repeatedly, wash the blood, and pat a little dry starch on the body.

2. Put the oil in the pot, heat it, put the fish in, and fry it slowly. Don't turn the fish with a shovel. You can shake the pot slightly until one side is set, turn the fish over with a shovel, and then fry the other side until both sides are golden. Add onion, ginger and garlic and stir fry until fragrant.

3. Sprinkle a little old vinegar along the edge of the pot, add clear water to submerge the fish, pour the soaked adzuki beans into the pot, and change the fire.

4. Put a little soy sauce, after the pot is boiled, skim off the floating foam with a spoon, then add a proper amount of cooking wine, stew for 20~30 minutes on low heat, add salt to taste, sprinkle a little chopped green onion, and serve.

Braised yellow croaker with scallion

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Yellow croaker, onion, ginger, salt, soy sauce, cooking wine, aged vinegar.

1. The yellow croaker is cleaned, cut with a flower knife, and evenly sprinkled with a little salt for pickling for half an hour.

2. Chop the green onion into pieces and slice the ginger.

3. Heat the oil pan, add the salted yellow croaker, fry on both sides until golden brown, add the ginger slices and shallots, and pour in soy sauce, cooking wine and aged vinegar and a small glass of water.

4. Simmer slowly on a small fire until the water is almost dry. Take the pan and put it on the plate. Sprinkle small shallots and red peppers for decoration.