It looks just fresh grass carp, but the secret lies in seasoning. Mix diced fish with potato powder, stir-fry in hot oil, add ginger, red pepper, onion, wet starch mixed vinegar, wine and other seasonings, stir-fry small fried fish with golden color and spicy and slightly sour taste. Plus the fish itself is tender and slippery, just looking at the pictures is enough to make your mouth water.

Three cups of chicken-one oil, one sauce and one wine

At first, I was curious why the chicken was cooked in a cup. When I say cup, I mean that this dish is only cooked with a cup of lard, a cup of soy sauce and a cup of rice wine without soup, so the cooked chicken is red in color and fragrant. This dish originated in Jiangxi and spread to Taiwan Province Province as a representative of Taiwan Province cuisine. It is said that three cups of chicken were made to worship Wen Tianxiang, which was later improved. The source is slightly tragic. At this time, focus on food.

Fish on Rice Noodles —— Four-star Moon Watching named by Grandpa Mao

During the land reform, the local people entertained Chairman Mao with rice noodles, fish and four side dishes, hence Chairman Mao's name "Four Stars Looking at the Moon", which has been passed down to this day. Grass carp is used as rice noodle fish. Put the lettuce leaves under a steamer, cover them with indica rice flour, and then cover them with grass carp slices for steaming. Then pour in the hot sauce, sprinkle with chopped green onion, and finally the delicious rice noodle fish is finished. This dish is full of weight and the price is favorable. Even if it is too spicy to eat every time, sitting on a low table with three or five friends is the accurate way to open it.

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