2. Braised fish: Ingredients of braised fish: two spoonfuls of grass carp starch, half a spoonful of bean paste, one spoonful of Shanxi mature vinegar, one spoonful of sugar, two spoonfuls of chicken essence, one spoonful of edible salt and cooking oil, chopped green onion and celery, Jiang Mo and minced garlic.

3, the practice of braised fish: slaughter the fish clean, put a cross knife on both sides. Use cooking wine to marinate the fish with a flower knife for 4-5 minutes, pat in a tablespoon of starch, and pay attention to evenly cover the fish. Put half a pot of oil into the pot when it is on fire. When the oil smokes, add the fish and fry for 2-3 minutes. Put a little oil in the pan, add Jiang Mo, minced garlic and bean paste, stir-fry until fragrant, add two small bowls of water, add fried fish and cook for 7-8 minutes on medium heat (remember to turn over). Take the fish out and put it on the plate, and keep the soup. Mix vinegar, remaining starch and sugar into juice, pour into the pot, add celery, salt and chicken essence, and pour over the fish for one minute.