The method of braising carp in soy sauce: fresh carp 1 (about 750g), peanut oil 100g, wet starch 25g, onion 5g, soy sauce 20g, Tricholoma matsutake 15g, cooking wine 20g, ginger 5g, monosodium glutamate 1g and pepper/kloc-0. Practice: 1. Wash fresh carp, remove scales and gills, cut the abdomen with a knife, remove internal organs, wash away blood foam, and cut both sides with 5 knives. 2. After soaking Tricholoma matsutake in water, wash the sediment, remove the pedicle, peel the scallion, wash it and cut it into filaments; Wash ginger, peel and slice. 3. Put peanut oil in the pot and heat it over high fire. When the order is slightly different, fry the whole carp until both sides are yellow, then cook the cooking wine, then add Chili noodles, shredded Tricholoma matsutake, refined salt, soy sauce and ginger slices in turn, boil over low heat, add scallion, monosodium glutamate, sesame oil and pepper, and serve. Features: it is yellow, with the fragrance of fresh fish and mushrooms, and the juice is rich and delicious. Red bean carp method 1 carp (above1000g), red bean100g, 7.5g of dried tangerine peel, 7.5g of pepper and 7.5g of tsaoko. Scales and gills of carp are removed, and internal organs are removed and washed. Wash adzuki beans, dried tangerine peel, pepper and tsaoko, stuff them into the fish belly, then put the fish in a casserole, add onion, ginger, pepper and salt, pour chicken soup, steam in a cage for about 1.5 hours, and when the fish is cooked, come out of the cage and sprinkle with chopped green onion. Promote qi and stomach, strengthen spleen and eliminate dampness, promote diuresis and reduce swelling, and lose weight. Sweet and sour carp-method of making sweet and sour carp-random order-menu-food-method of making sweet and sour carp Material: Yellow River carp ginger onion garlic refined salt soy sauce white sweet and sour broth wet starch peanut oil Yellow River carp1000g. Ginger 10g, onion 15g, minced garlic 10g, refined salt 5g, soy sauce 10g, sugar 40g, vinegar 40g, clear soup 150g, wet starch 60g, peanut oil 100g. 1, carp scales, intestines and cheeks are removed, washed, cut straight (1.5cm deep) and then obliquely (2.5cm deep) and cut into knife flowers every 25cm. Then lift the fish tail to open the knife edge, sprinkle refined salt into the knife edge to marinate it slightly, and then spread wet starch evenly on the whole body and knife edge of the fish. 2. Put peanut oil in the pot. When the fire is medium to 70% hot (about 175℃), put the fish tail into the pot and cut the hole. Hold the fish with a spatula to avoid sticking to the bottom of the pot, fry for 2 minutes, push the fish to the side of the pot, and the fish will be ready. Then fry the fish back down for 2 minutes, then lay the fish flat and press the fish head into the pot for 2 minutes. When all the fish are fried to golden brown, take them out and put them on a plate. 3. Leave a little oil in the pot. When the heat reaches 60% (about 150℃), add onion, ginger, minced garlic, refined salt, soy sauce, clear soup and white sugar, and stir well with wet starch. Boil vinegar to make sweet and sour juice, and quickly pour it on the fish. Features: delicious and smooth, tender outside and fresh inside, salty and distinct, the whole fish is amber, crisp, sweet and sour, quite elegant. The method of steaming carp fish is 1. Carp washed. Cut a knife from the gills and you will see something white. This is a gland. You can pat the fish gently to pull out the glands. In this way, the fish will not smell. 2. Cut the fish a few times diagonally. 3. Put the ginger slices in the crevasse and put the ginger slices in the belly. 4. After the water is boiled, steam it in the pot for about 15-20 minutes. This is very important. Open the lid and simmer. Pour the water out of the fish plate. Put it back in the pot and cut it on the fish. The fragrance came out at once. How to cook braised carp Ingredients: 500 grams of carp (other fish can also be used). Accessories: onion, ginger, garlic, mushrooms, dates, refined salt, vinegar, soy sauce, cooking wine and edible oil. Practice: 1. Wash the fish and soak in salt for 5~ 10 minutes. 2. Put a little oil in the pot. After the oil is hot, stir-fry the pot with chopped green onion, then add a proper amount of water (just before the fish) and put the fish in the pot. 3. Add cooking wine, onion, ginger, garlic, vinegar, mushrooms and dates, and bring to a boil. 4. After boiling, simmer for about 30 minutes. The practice of pepper and hemp fish is to soak the fish in boiling water first. Marinate fish with thickening powder, a little wine and pepper. The mixed oil burns at 50% oil temperature. Add ginger slices, garlic cloves, dried chili festival, prickly ash, stir-fry, bean paste and spit oil. Take out all seasonings, add oil, and put the fish in when the oil temperature drops. Chop onion leaves into paste, add seasoning Chili noodles, soy sauce, monosodium glutamate, sesame oil and a little broth and mix to make Chili paste. After the fish is taken out of the oil pan, pour the Chili sauce on the fish. The formula of Danggui carp soup is Danggui 15g, Baizhi 15g, Beiqi 15g, Lycium barbarum 10g, 5 jujubes and carp 1 strip (about 600g). Production: Wash Angelica sinensis, Radix Angelicae Dahuricae, Radix Astragali, and Fructus Lycii, remove the core of jujube, remove intestinal impurities after carp slaughter, add appropriate amount of water, cook the carp, add salt and monosodium glutamate to taste, and cook the carp meat in soup. 1 The next day is expected. Efficacy: nourishing qi and blood, breast enhancement, used for female breast dysplasia, or promoting breast bodybuilding. The basic feature of black bean carp soup is tonifying kidney and promoting diuresis. Nephropathy edema belongs to kidney deficiency, and its symptoms are recurrent edema, mainly manifested as lower body swelling, unfavorable urination, dry mouth, pale face and tepid limbs. The basic materials are 30g black beans, carp 1 (about 250g) and ginger 1. Practice (1) Wash black beans and soak for 3 hours; Wash ginger; Scales, gills and intestines of carp are removed, washed, fried in a pot and slightly fried. (2) Put all the ingredients together in a pot, add a proper amount of water, boil with strong fire, then simmer until the black beans are full and season. Eat meat with soup. Explain that kidney deficiency can't control water, and the water is wet. This soup not only tonifies the kidney, but also benefits the water. Among them, black beans enter the kidney, taste sweet and flat, and have the functions of diuresis, blood circulation and kidney benefit. It is rich in protein, fat, sugar, carrots, vitamins (B 1, B2), nicotinic acid, isoflavones, saponins and choline. Compendium of Materia Medica says yes: "Treating kidney disease is beneficial to underwater qi." Carp is sweet in taste and flat in nature, and has diuretic and detumescence effects. The Reference of Edible Materia Medica says that it can "eliminate edema, jaundice and beriberi." It is reported that treating chronic nephritis edema with carp, tea and vinegar has obvious diuretic and detumescence effects. Ginger can dispel dampness, can be used as soup, and can tonify kidney and eliminate dampness. Note that if kidney deficiency is cold, black beans can be fried before use. Breastfeeding carp soup and ingredients: carp 1, trotters 1, medulla tetrapanacis 10g, a little scallion and a little salt. -Features: This soup has the function of inducing resuscitation and promoting lactation. Suitable for postpartum breast retention or lactation deficiency. Drink 1 bowl of soup twice a day, and it will take effect 2-3 days after taking it. -Exercise: 1. Scales, gills and internal organs of carp are removed, washed and roughly cut; Pig's trotters are depilated, washed and cut open. 2. Put carp, pig's trotters, medulla tetrapanacis, scallion and salt into the pot, add appropriate amount of water, and cook over high fire until the meat is cooked and the soup is thick. Features: the soup is delicious and the hooves are ripe. -Nutritional value: Carp-Yellow River Carp is mainly produced in the Yellow River in Hejin, Yongji, Ruicheng and Yuanqu counties. It has a long history. As early as the Spring and Autumn Period, collagen in pig's trotters is one of the main components of human skin, and it also has the function of promoting the synthesis of female hormones, which is beneficial to women's appearance.

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