Ingredients: grass carp

Accessories: tofu, fat.

Seasoning: white sugar, soy sauce, cooking wine, vinegar and pepper.

Buy the grass home, take out the internal organs, clean it up, and cut several times on the fish with a knife. It's easy to taste after stewing. Dice the fat, slice the onion, ginger and garlic, and cut the tofu for later use. Put oil in the pan, pour in fat and stir fry. When the fat is fried, add bean paste, star anise, onion, ginger and garlic in turn and stir-fry until fragrant, then add soy sauce and water to boil the soup. When the soup is boiling, put the prepared dried peppers, sugar and fish into the pot for stewing. After stewing 15 minutes on medium fire, add the chopped tofu, stew 10 minutes and add salt.

Exercise 2

Put 500g of fennel, 500g of perilla seed and 500g of fragrant rapeseed into a hot iron pan, stir-fry them with low fire until they are fragrant, take them out, crush them with a rolling pin and mix them evenly. Merlin can steam pork in 3 cans (550g/ can), mash the meat, and then add 5kg Xiangqi sauce, 5kg Northeast soy sauce, 5g Perilla Chili sauce and 50g oyster sauce and mix well. Add 2,500g of cooked lard and 2,500g of refined chicken oil into the pot, when the pot is heated to 50%, add 50g of scallion and 50g of ginger slices, stir fry, filter off the residue, add the prepared sauce, simmer for 65,438 05min, add the mixed seasoning, continue to simmer for 65,438 05min, and cool off the fire.