The ingredients are as follows: grass carp 1, pickled mustard tuber 30g, ginger 1, garlic 3 cloves, bean paste 1 tablespoon, soy sauce 1 tablespoon, salt 2 tablespoons, oyster sauce 1 tablespoon, white vinegar 1 tablespoon and water.

The specific method is as follows: pat ginger flat, chop garlic flat and chop, then wash grass carp, put knife flowers on both sides, then pour cooking wine and spread it evenly, then sprinkle salt, spread it evenly, drain a little water, then add oil to the pot and burn it, and take out grass carp when the surface is brown. Leave the bottom oil in the pot, then put the minced garlic, Jiang Mo and pickled mustard tuber into the pot and stir-fry until fragrant with low fire. Then add 1 tbsp bean paste and stir-fry red oil with low fire, add 2 bowls of clear water, add 1 tbsp salt, add 2 tbsp soy sauce, add 1 tbsp oyster sauce, and add 1.

Practice 2: Stewed grass carp

The ingredients are as follows: grass carp 1, salt, cooking wine, 1 shallot, 1 coriander, 1 tablespoon soy sauce, 1 tablespoon cooking wine, 1 tablespoon white vinegar.

The specific method is as follows: clean the grass carp, then cut it into pieces about 2 cm wide from the back, and don't cut off the belly. After grafting, sprinkle cooking wine and salt on the surface of grass carp and smear evenly. Slice ginger, cut onion into sections, prepare coriander and garlic, heat with oil, stir-fry ginger with chives, add soy sauce, cooking wine and vinegar, bring to a boil, add a lot of boiling water, and add fish after boiling.

Practice 3: Steamed grass carp

The ingredients are as follows: grass carp 1, onion 1, red pepper 1, ginger 1, steamed fish and soy sauce, vegetable oil, 2 tablespoons of cooking wine and salt.

The specific method is as follows: shred the onion, red pepper and ginger, soak them in clear water, then clean the grass carp, cut the fish back from the bones in the belly, and be careful not to cut off the back, so that the grass carp will lie prone, then coat the grass carp with a layer of cooking wine and a layer of salt, shred half of the onion, pepper and ginger on the back of the fish, then put them in a fish steamer and steam them in a steamer.

Practice 4: Fish with Chinese sauerkraut

The ingredients are as follows: grass carp 1, pickled cabbage 1 kg, onion 1, ginger 5, garlic 4, salt, dried red pepper 10, pepper 20, green pepper 1 teaspoon, and starch 3.

The specific methods are as follows: after grass carp is cleaned, remove the fish head, cut off the fishbone with an oblique knife, leave clean fish, rinse it with clear water, cut it from the tail with a blade facing the tail, cut the cut fish into fillets, rub it with 1 tablespoon salt, rinse it with water into glittering and translucent fish fillets, and use salt, white pepper and 60. Marinate for 20 minutes, wash the fish head and fishbone for later use, blanch the pickled cabbage, take out for later use, cut the dried pepper into small pieces, cut the onion into large pieces, slice the ginger and garlic, heat the oil in the pan, stir fry the shallot, ginger and garlic, stir fry the fish skin with the fish head and fishbone, stir fry the pickled cabbage for one or two minutes, add enough boiling water, and boil it over high fire. Fish fillets 7 and 8 are cooked, fished out and put in a pot, poured in fish soup, put oil in the pot, add pepper and pepper to cool the oil, simmer for a while, the pepper will become shiny and dry, then fished out and put on the fish fillets, and sprinkled with green pepper. When the oil catches fire, it will smoke and pour it on the fish fillets.

Practice 5: Steamed grass carp with chopped pepper

The ingredients are as follows: grass carp 1, millet pepper 5, red pepper 5, garlic 5, salt 2, cooking wine 1, ginger 1, soy sauce 1, oyster sauce 1 and chicken essence 1.

The specific method is as follows: clean grass carp, chop it into small pieces, then put it into a soup basin, add ginger slices, add 1 tablespoon cooking wine, add 1 teaspoon salt, then stir well and marinate for a while. Then chop the millet pepper and red pepper together, pat the garlic flat and chop it, heat it with oil, add the minced garlic, stir fry with low fire, add the chopped pepper after stir fry, and then add 1 teaspoon salt, 1 teaspoon chicken essence, 1 tablespoon soy sauce, 1 tablespoon oyster sauce.