1. After the oil is heated to 60% to 70%, put the ginger in the pot and wipe the whole pot clean, so that the fish skin is not easy to stick to the pot, and then put the fish wrapped in flour into the pot. {Remember that the oil can't be too hot} After frying one side until it is golden brown, slowly turn to the other side. After the fish is fried, add soy sauce and stir fry, then add water to make the fish just right. Add onion, ginger, aniseed, salt, a little vinegar, sugar and pepper according to personal taste. When the juice is almost collected, you can go out of the pot, and then put monosodium glutamate into the pot.

2. Clean grass carp, cut the fish into sections, wrap it in salt and marinate for a while, wash onion, ginger and garlic and cut into powder, wash mushrooms and shred pork tenderloin; Put a lot of oil in the pot. When the oil is 60% hot, fry the whole fish in the pot until both sides are golden, and take out and drain the oil. Add chopped green onion, Jiang Mo, minced garlic, shredded mushrooms and shredded pork, stir fry, add salt, chicken essence, sugar, grass carp, soy sauce, cooking wine, pepper and sesame oil, stew for a while, thicken and take out.

3. Take a section of fresh grass carp, mine is the tail of the second half, cut a few knives in the middle and evenly spread salt; Put ginger slices, lobster sauce peppers and steamed fish lobster sauce into the slit of the knife, and pour a few drops of vinegar to make juice; Add onion knots and pour in a little clear oil; Steam in a pot for 8 minutes.

4. Grass carp removes fish heads, fish scales and internal organs, cleans them, cuts them from the middle along the back bone, removes the fish on both sides, and then slants them into thin slices. Add cooking wine and marinate for 20 minutes. Beat the eggs into a bowl, add the dry starch and beat them into an egg paste. Add oil to the pot. When it is 70% hot, coat the fillets with egg paste evenly, fry until golden brown, take out and drain the oil. Put it on the plate. Leave a little oil in the pot, stir-fry shredded ginger for a few times, add vinegar, soft sugar, tomato sauce, salt and 40ml water in turn, stir for a few times, then add wet starch, and stir in one direction with a shovel to make sweet and sour juice. Quickly pour the prepared sweet and sour sauce on the fried fish fillets.