Ingredients: 2-3 Jin carp, 2-3 Liang pork belly, onion, ginger, garlic, coriander, carrot, pepper, soy sauce, salt, sugar, aged vinegar and cooking wine.

Exercise:

1. First, take out the prepared internal organs, scrape off the scales, then clean them, cut the slices on both sides of the fish obliquely with a knife several times to facilitate the taste, cut them for later use, and then cut the pork belly into thin slices with moderate thickness.

2. Then clean the prepared onions, ginger and garlic. First, cut the onion into sections of about three centimeters, and slice the ginger. Carrots are washed and sliced for later use.

3. Put a proper amount of cooking oil in the pot. After the oil is heated, add ingredients such as three petals of aniseed, pepper, thin ginger slices, minced garlic, carrots and pork belly. When it is almost the same, add a proper amount of water, and finally add vinegar, wine and coriander to remove the fishy smell of the fish.

4. Fry the fish until golden on both sides, put it in the pot, cover the pot and stew for 20 minutes.

Second, sweet and sour carp.

Ingredients: one carp, soy sauce, refined salt, monosodium glutamate, cooking wine, vinegar, sugar and wet starch.

Exercise:

1. Clean the killed fish, then cut two 3cm holes in the back of the fish, sprinkle with refined salt and cooking wine for pickling, and mix all kinds of prepared seasonings into sauce for later use;

2. Sprinkle wet starch on the knife edge, fry it in 70% hot oil until the skin becomes hard, then dip it in water and fry it with low fire for three minutes, then fry it with high fire until golden brown, take it out and put it on a plate, and pinch the fish with your hands. At this time, put the onion, ginger and garlic into the pot and stir-fry until fragrant, then pour in the appropriate sauce. When foaming, pour the boiling oil of fried fish into the juice, stir fry quickly and pour it on the fish quickly.

Third, steamed carp.

Ingredients: carp, ginger, pepper, soy sauce.

Exercise:

1, wash the carp first, and then cut a knife away from the gills. This place is white, not a gland. At this time, you can pat the fish gently, so that this gland can be easily pulled out, so that the fish will not smell.

2. Then make a few diagonal cuts on both sides of the fish, and put ginger slices at the crevasse and also at the belly of the fish. Put a proper amount of water in the pot, cook the fish and steam for about 15-20 minutes.

3. Then put a proper amount of cooking oil in the pot, heat it, add pepper and fry it, then turn off the fire and pour the oil directly on the fish, and a delicious steamed carp is ready. This is also a simple and delicious way to make carp well.