Ingredients: grass carp, tomato, salt, chicken essence, chopped green onion, ginger slices, soy sauce, tomato sauce, rice wine, corn stigma, sugar and white pepper.

Practice: cut grass carp into blocks. Cut two tomatoes into slices, two into petals, and add ginger, rice wine and salt to grass carp slices and grab them evenly by hand. Stick the fish pieces with thin corn starch, heat the oil in the pan, add the fish pieces, fry until the surface is golden, and take out and drain the oil for later use. Heat a little more oil, add ginger slices, stir-fry chopped green onion until fragrant, first add tomato pieces, add tomato sauce, sugar, soy sauce, salt and water, and bring to a boil over medium heat. Turn to low heat and cook until the diced tomatoes dissolve. Add the fried fish pieces and tomatoes, cover and simmer until the sauce is thick. Finally, add chives, chicken essence and white pepper. Braised paddle

Raw materials: grass carp, cooked cabbage, starch, salt, monosodium glutamate, sugar, vinegar, soy sauce, cooking wine, peanut oil, sesame oil, onion, ginger and garlic.

Practice: Take the tail of grass carp with a length of 12 cm, clean it, vertically change it into three sections, and add soy sauce and cooking wine for curing. Fry in hot oil until golden brown, and take out. Saute shallots, ginger and garlic, add soup and main ingredients, season, cook until cooked, and serve. Thicken the original soup, add sesame oil, pour it on the fish tail, and decorate the cooked rape heart.