Practice 1: Braised grass carp. Materials need grass carp, pork tenderloin, mushrooms, white sugar, white wine, soy sauce, wet starch, sesame oil, onion, ginger, garlic, salt and pepper, and edible oil. First, gut grass carp, cut it and marinate it with salt, then wash onion, ginger and garlic and cut it into powder, then shred pork tenderloin, wash and shred mushrooms, add a lot of oil, fry the whole fish until both sides are golden, take it out and drain the oil, then add minced garlic, shredded mushrooms, shredded pork, chopped green onion and Jiang Mo, stir-fry and add. Braised grass carp is delicious and nutritious.

Practice 2: Sweet and sour grass carp. The ingredients need 3 tablespoons of cooking wine, 2 tablespoons of tomato sauce, 50g of soft sugar, 3 tablespoons of rice vinegar, wet starch 1 tablespoon, salt 1 teaspoon, shredded ginger 15g, one grass carp, one egg 1 piece, 2 tablespoons of dry starch and 3 tablespoons of cooking wine. Clean grass carp first, then cut it from the middle along the back bone, then cut it into thin slices with an inclined blade and marinate it in cooking wine for 20 minutes. Then beat the eggs into a bowl, add dry starch and beat them into egg paste. Heat the oil in the pan until the fish fillets are 70% hot, evenly wrap in the egg paste and fry until cooked. When they turn golden yellow, take out the drained oil and put it on a plate. Leave a little oil in the pot, stir-fry with shredded ginger for a few times, then add soft sugar, tomato sauce, vinegar, salt and water, and then add wet starch to make sweet and sour juice. Just pour it on the fried fish fillets.