1. Sweet and sour carp

Ingredients: carp; onion; ginger; garlic; light soy sauce; sugar; vinegar; cooking wine; tomato sauce; salt; starch; flour

Method: After cleaning the carp, drain the water, make a 2.5cm diagonal cut on each side of the fish body (first cut vertically to a depth of 1cm, then cut flatly to a depth of 2cm), season with pepper, light soy sauce and a little Salt slightly, add light soy sauce, sugar, vinegar, cooking wine, water and a spoonful of tomato paste to make a sweet and sour sauce for later use. Make a paste of starch and flour and spread it evenly on the marinated fish.

Heat the oil until it is 70% hot. Lift up the fish tail, fry the fish head first, then pour the oil on the fish. When the batter solidifies, slowly put the fish into the oil pan. Fry the fish until golden brown, remove from oil and place on a plate for later use.

Leave a little oil in the wok, add chopped green onion, minced ginger and minced garlic and sauté until fragrant, then pour in the prepared juice, add a little wet starch to thicken and pour it over the fish.

2. Garlic fried fish

Ingredients: 1 carp; garlic; dried chili pepper; pepper; salt; cooking wine; white sugar; rice vinegar; seafood soy sauce;

When buying carp, ask the seller to help clean the scales, internal organs, and gills. When you take the carp home, remove the black membrane and all remaining internal organs from the belly of the fish, and then rinse it repeatedly.

To remove the fishy tendons, make a crosswise cut on the back of the fish under the head, and then make a crosswise cut near the tail. You will see that there are fish in the cross-section. For small white spots, pinch the white spots with your nails and slowly pull out the white tendons. You can also tap the back of the fish with the back of the knife while pulling it, which will make it easier to pull it out. There are fishy tendons on both sides of the fish, and removing them is the key to keeping the fish from waking up.

Finally, split the fish evenly on both sides for easy cooking and flavor.

Put the carp into the pot, add water that has not covered the fish, and then add a few slices of ginger to remove the fishy smell and improve the freshness.

After the fire boils, cook for another 5 minutes and then turn off the heat.

While the fish is cooking, you can prepare the ingredients. Cut the garlic cloves into fine pieces and cut the dried chilies into long strips.

Remove the cooked carp completely and move it to a plate, then pour the sauce mixed with salt, cooking wine, sugar, rice vinegar, and seafood soy sauce, and sprinkle an even layer on top. Minced garlic.

Pour a little more oil into the pot, add Sichuan peppercorns and dried chili peppers and stir-fry over low heat until fragrant.

The peppers to be fried turn dark red, allowing the spiciness and numbing flavor of the pepper to be fully released.

Then while it is still hot, pour it lightly and quickly on the fish.

3. Farm fish stew

Ingredients: 750 grams of carp; 100ml of Huadiao wine; vinegar; green onion; ginger; garlic; aniseed; pepper; dried chili; salt; soy sauce ; White sugar.

Method: Wash the fish, remove the fishy lines, and cut into 5 cm wide sections.

Heat oil in a pot, add onions, ginger, garlic, aniseed, Sichuan peppercorns, and dried chili peppers and stir-fry until fragrant.

Add fish pieces without turning.

Pour in Huadiao wine without turning the fish pieces, so that the flavor of Huadiao wine and spices can be forced into the fish.

Add vinegar in order to remove the fishy smell, and then add appropriate amount of soy sauce, salt and sugar according to personal taste.

Add water to cover the fish, bring to a boil over high heat, then turn to low heat for 20 minutes until the soup thickens.