Ingredients: 500 grams of crucian carp, 50 grams of water-soaked mushrooms, 25 grams of winter bamboo shoots, 25 grams of cooked ham, and appropriate amounts of onion, ginger, Shaoxing wine, lard, chicken powder and salt.

Practice: clean the crucian carp, wash and drain the water, draw fine lines on both sides of the fish with a knife, and marinate it with Shao wine and a little salt for a while; Slice onion, ginger, mushrooms, ham and winter bamboo shoots. Put the crucian carp in a soup basin, add mushrooms, bamboo shoots, ham slices, lard and onion ginger, pour in the soup mixed with chicken powder, steam it for half an hour on high fire, take it out, and pick up the onion ginger.

2. Fried crucian carp.

Ingredients: Carassius auratus 300g, sweet bean 50g, green pepper 1, red pepper 65438, yellow pepper 65438 (sliced), lotus root strip 50g, dried onion or onion 25g, egg 1, dried starch, black and white sesame, lemon juice, salt, pepper, honey and fish sauce.

Practice: cut the crucian carp into blocks with uniform size, marinate with pepper, salt, lemon juice and honey for 5 minutes to remove the faint fishy smell of crucian carp; When the eggs are opened, the salted crucian carp is first glued with dry starch, then with egg liquid, and then with black sesame seeds and white sesame seeds that have not been fried for later use; Adjust the induction cooker to medium heat, take out the pan, pour in an appropriate amount of olive oil, when the oil bubbles, add crucian carp, fry one side with black and white sesame seeds for 20 seconds, and fry the other two sides until golden, about 9% ripe, then turn off the fire and fry for a few seconds with the remaining temperature, and serve; Stir-fry sweet beans, green peppers, red peppers, yellow pepper slices and lotus root slices, and mix them with the fried crucian carp.

3. Crucian carp soup.

Ingredients: Carassius auratus 1 strip, 5 pieces of pepper, 20g of egg milk, 0g of ginger10g of onion10g, proper amount of salt and chicken essence.

Practice: After the crucian carp is laparotomy, it is washed for later use. Put the crucian carp in 30% hot oil to remove the fishy smell of the crucian carp. Add appropriate amount of water and seasoning, and simmer for 40 minutes. Adding a little egg milk to the pot can make the soup white and thick and taste better.