First of all, braised crucian carp

Ingredients: a fresh crucian carp, about 400g.

Seasoning: ginger slices, chives, cooking wine, soy sauce, cooking oil, refined salt, monosodium glutamate, sugar, etc.

Production skills:

1. Slaughter crucian carp, scale it, dig its gills, gut it, rinse it clean, make several cuts on the thick part of its back, and marinate it with a little onion, ginger and cooking wine.

2. Heat the wok and add oil. When the oil temperature is high, add crucian carp and fry the fish until the skin is tight and golden.

3. Put a small amount of cooking oil in the wok, add ginger slices and onion segments to stir-fry the fragrance, add appropriate amount of water, add crucian carp after the water boils, pour cooking wine, add appropriate amount of refined salt, white grain and soy sauce, and turn to low heat.

4. When the soup is sticky, add monosodium glutamate, add chopped green onion, pour in bright oil, and take it out of the pot and box it. In this way, a pot of braised crucian carp with strong onion fragrance, delicate taste and palatability was made. ?

Second, crisp small crucian carp?

Materials: small live crucian carp (best length 10 cm) 1 kg, onion 600 g?

Seasoning: sesame oil 120g, sugar color 30g, rock sugar powder 60g, white sugar 100g, spiced powder 3g, cinnamon, pepper, aniseed, clove, cardamom 6g, cooking wine 120g, aged vinegar 120g and soy sauce 65438. ?

Production process:

(1) Remove the gills and scales of crucian carp, cut a small mouth about 2 cm long along the belly of the fish under the gills, take out the internal organs (be careful not to break the gallbladder), and rinse it with clear water. ?

(2) Cut the onion into sections with the length of10cm. Mix soy sauce, old ester and cooking wine together to make seasoning water. ?

(3) Add one room of ribs to the casserole, then spread a layer of ginger slices and sprinkle with spices such as cinnamon, pepper, aniseed, clove and cardamom. Then put the fish head on the edge of the pot, centrifuge the bar code into a neat circle (leave a hole in the middle to form a chrysanthemum shape), and sprinkle with spiced powder. Cross-code a row of fish in the middle, cover the holes, sprinkle with a layer of spiced powder, and code the onion into chrysanthemums. Pour white sugar and rock sugar powder into the middle of the onion section, evenly pour the sugar color of sesame oil on the onion section, and add more than half of seasoning water. ?

(4) Move the casserole into the fire and boil it. Cover with a slightly smaller porcelain dish and simmer slowly. When simmering, let the soup boil around the porcelain plate. If the soup doesn't come, you must add some seasoning water. According to this method, gradually add all the remaining seasoning water (about 8 ~ 9 hours) and the fish can be simmered. ?

(5) Then uncover the porcelain plate and air it for 6-8 hours. Take out the chopped green onion first, and then carefully take out the fish (pay attention to keeping the fish shape intact). When eating, put a small amount of onion on the fish and pour the original soup. ?

Third, jelly squid?

Features: bright red color, spicy taste, rich fragrance, delicate fish and simple shape. ?

Raw materials: fresh crucian carp 1 piece (about 750g). 250g of white bean jelly. Cooking wine 15g, lean pork fat 200g, salt 5g, red oil 15g, lobster sauce 10g, garlic paste 5g, bean sprouts 10g, chopped green onion 5g and pepper oil 5g. ?

Exercise:?

① Carve 3 knives on each side of the clean crucian carp, and apply cooking wine and refined salt. Take a bowl, wrap the fish in lean pork fat, put it in the bowl, add onion, ginger and pepper, and steam for 15 minutes until cooked.

(2) Cut the onion, cut the sprouts and celery into pieces, and put the garlic and lobster sauce into a bowl. Pepper oil, pepper oil, monosodium glutamate and sesame oil are paired to extract juice. ?

(3) Cut the bean jelly into 3 cm square cubes, boil it with clear water, take it out, drain it, and pour it into the sauce and mix well. ?

(4) Take out the steamed fish, uncover the thin pig fat, put it in a plate, pour the mixed bean jelly and sauce on the fish, and sprinkle with coriander. ?

Fourth, squid tofu soup?

Ingredients: crucian carp

Accessories: tofu, pork, coriander

Seasoning: salt, Shaoxing wine, pepper water, chicken essence, onion, ginger and broth.

Exercise:

1. Cut tofu into small pieces, slice pork, cut parsley and onion, pat ginger loosely and cut into pieces;

2. Wash the fish with hot water, put it in cold water, scrape off the black skin and wash it, blanch the tofu thoroughly, and control the water;

3. Put the oil in the pan, stir-fry the shallot Jiang Mo, add Shaoxing wine, broth, sliced meat, pepper water and salt, bring to a boil, add water, fish and tofu, and simmer for 20 minutes. When the soup is thick and milky white, take out the onion and ginger pieces, add chicken essence to taste, and add coriander to the soup bowl.

Features: the soup is thick and white, and the fish and tofu are tender. ?

5. Grilled crucian carp with onion?

Ingredients: Carassius auratus three treaties 1.5 kg, about 4 ounces of shallots (only the first paragraph was used), cooking wine, lard, soy sauce, sugar, chicken essence, sesame oil?

Exercise:?

1. Crucian carp scraped off scales, removed gills, cut open the belly, and scraped off the black membrane in the belly. Wash?

2. Pick three oblique knife lines at the thick parts on both sides of the fish, and put soy sauce on both sides of the plate.

3. Cut onions (I also added Zhangqiu green onions to improve the flavor of onions)?

4. Heat the wok on the fire. Add lard to 70% to 80% heat after using an oil pan, and fry crucian carp on both sides of a wok until cooked. The fried crucian carp is immediately cooked with cooking wine (the carved wine I use), covered and stewed slightly to remove the fishy smell. Then add soy sauce, sugar, water and chicken essence. Cover and simmer for about 5 minutes, then take out.

5. Reheat the pot, put the oil to 70% to 80% heat, add the onion and stir-fry until fragrant, that is, pour the crucian carp juice to boil, and simmer for about 10 minute instead. Mix the soup tightly, pour the sesame oil on it, and take it out of the pot and put it on the plate.