Ingredients: 1 Carassius auratus, winter bamboo shoots, shredded red pepper, shredded onion, salt, Shaoxing wine, pepper, ginger slices, lard and soy sauce.

Practice: Scrape the scales of crucian carp, remove gills and viscera, and wash the black clothes in the abdomen; Cut the winter bamboo shoots into sections for later use. Arrange crucian carp in a long plate, add winter bamboo shoots, shredded onion and shredded red pepper, sprinkle with pepper, salt and ginger slices, add Shaoxing wine, pour lard, steam in a cage for 12 minutes, take out, take out onion and ginger, and pour with light soy sauce.

Braised crucian carp

Ingredients: 1 crucian carp (about 500g), salad oil, onion, ginger, garlic, red pepper, soy sauce, cooking wine and sugar.

Practice: Wash crucian carp, cut several knives diagonally on both sides of the fish, and marinate with cooking wine and soy sauce 15 minutes. Heat the oil in the pot, grab the fish tail with both hands and slide the fish into the hot oil. Pour the oil carefully with a shovel to prevent the fish from breaking the skin. Remove the oil from the pan when frying until both sides turn brown. Leave the bottom oil in the pot, add the onion, ginger, garlic and red pepper, stir fry until fragrant, add the fried fish, add cooking wine, soy sauce, sugar and water, bring the fish to a boil with high fire, cover the pot and cook for 5 minutes with low fire, then stir fry with high fire until the juice is thick and delicious, and then take the pot and plate.

Boiled Fish with Pickled Cabbage and Chili

Ingredients: 1 live crucian carp (about 500g), 100g pickles, ginger, garlic cloves, spicy bean paste, cooking wine, salt, soy sauce, sugar, pepper, onion, sesame oil, vinegar and salad oil.

Practice: Wash the crucian carp, obliquely cut several knives on both sides of the fish, and marinate with cooking wine and soy sauce 15 minutes. Cut onion, garlic cloves, ginger and pickles into powder. Heat the oil pan, fry the fish in the pan until golden brown, remove and drain. Leave the bottom oil in the pot, put Jiang Mo, minced garlic and spicy bean paste in the pot, stir well, add cooking wine, salt, soy sauce, sugar, pepper and water, add crucian carp, cover, simmer for 20 minutes with low fire, change the fire to collect concentrated juice, and add kimchi, chopped green onion, sesame oil and vinegar.