First, boiled fish.

Raw materials: grass carp, soybean sprouts, egg white, soybean oil, salt, ginger, garlic cloves, pepper, dried pepper, cooking wine, starch, Pixian bean paste and pepper.

Exercise:

1. After the grass carp is cleaned, remove the head and tail, cut the fish into two pieces along the middle fishbone, then cut the fish skin down and cut into fillets with moderate thickness. Cut the fishbone into sections and cut the fish head in half.

2. Pour an egg white into the fish fillet, add salt, cooking wine and starch and marinate for 20 minutes.

3. Slice ginger and garlic, chop Pixian bean paste, and break dried peppers into small pieces.

4. Boil a pot of boiling water, put the bean sprouts into the pot, take them out and spread them at the bottom of the container where the fish is cooked.

5. Heat the pan, pour in the vegetable oil, and slowly fry the peppers for about 2 minutes.

6. Pour in dried Chili and bean paste and stir-fry until fragrant.

7. After the pepper changes color, remove half of the oil, pepper and pepper for use.

8. Continue the fire, pour garlic slices and ginger into the pot and stir-fry until fragrant.

9. Pour the fish head, fish tail and fish bone, stir well and heat the water.

10, after the water is boiled, put the fish fillets into the pot, stir them gently with chopsticks, and cook until the fish fillets change color until cooked, about 1~2 minutes.

1 1. Pour the ingredients in the pot and the bean sprouts into the bowl.

12. Heat half the oil and pepper in advance and pour into the fish fillets.

Second, sweet and sour crispy fish

Raw materials: carp, dried mushrooms, fresh peppers, garlic, winter bamboo shoots, onions, starch, ginger, soy sauce, sugar, lard, cooking wine, vegetable oil, vinegar and broth.

Exercise:

1. Cut onion, garlic and ginger in half and shred. In other words, one group is chopped green onion, garlic and Jiang Mo, and the other group is shredded green onion, shredded garlic and shredded ginger.

2. Fresh peppers, winter bamboo shoots and soaked mushrooms are all cut into filaments.

3, 25 grams of starch, add 25 water to restrain into wet starch.

4, fish scales, gills and internal organs, after washing, smooth with a cloth, respectively, on both sides of the fish with a knife a few times, the distance between the knife edge and the knife edge should be equal, the depth of the knife edge until you see the fishbone.

5. Soak the cut fish in a little soy sauce and cooking wine, then take it out, wipe off the seasoning and smear it on the fish with the prepared wet starch.

6. Heat the frying spoon and drain the oil. Hold the fish's tail. Fry the fish in a pan until it is dark yellow. Filter the fried oil, put it on a plate, cover it with a clean cloth, and pat it with your hand to soften it.

7. Heat a frying spoon and add lard, stir-fry chopped green onion, Jiang Mo, minced garlic, shredded bamboo shoots and shredded mushrooms. Add soy sauce, sugar, vinegar and stock, stir well, mix the remaining starch with water, put it in a pot, cook it with other seasonings and pour it on the fish.

8. Sprinkle with onion, shredded ginger and pepper.