5 grams of refined salt for live crucian carp and 2 strips.

Egg white 6 monosodium glutamate 1g

5g chopped cooked ham and 300g chilled soup.

5 grams of ginger and 5 grams of cooking wine.

5 grams of scallion and 5 grams of sesame oil.

5 grams of chopped green onion

[method]

Scrape the scales of crucian carp, remove gills, gut and wash. Cut off the fish head and tail, put them in a bowl with the fish, add 2 grams of refined salt and cooking wine, and marinate for a while. Add onion and ginger pieces (pat loose), put them in a steamer, steam them over high fire, take them out, pick out onion and ginger, take out the fish head and tail, and pour out the soup for later use. Shred the fish and pick out the bones and bones for later use.

Put the cold soup and steamed fish soup into the egg white, add 4 grams of monosodium glutamate and 4 grams of refined salt, and stir well for later use.

Take a big soup bowl, pour half of the egg liquid into it, steam it in a steamer, take it out, put fish heads on one side of the bowl, put two fish tails on the other side, sprinkle torn fish in the middle, pour the other half of the egg liquid on it, steam it in a steamer, take it out, sprinkle chopped green onion and cooked ham, and sprinkle with sesame oil.

[Process key]

Choose fresh crucian carp, and the two contracts weigh 500 grams.

Cut the head from the gills and the tail from about 1 inch.

[Flavor characteristics]

This dish is white, the fish is tender and delicious, and it looks like a Pisces playing in the water.

5. Wet grass carp

[material]

Grass carp tail 1000g

Soy sauce, cooking wine, salt, sugar, pepper, vegetable oil, onion and ginger.

[production]

After washing grass carp, cut a knife on the back, put it in boiling water, cover it and stew for 30 minutes, remove the fish and put it in a basin, and pour boiling oil (lard).

Pour sugar, vinegar, onion, ginger and soy sauce into an oil pan and bring to a boil. Pour it into a small bowl and dip it in grass carp.

[Flavor characteristics]

Grass carp keeps its true color, fresh and delicious.

6.steamed carp

[material]

A live carp (1000g)

Dried seaweed and mushrooms

Soy sauce, cooking wine, salt, sugar, pepper, vegetable oil, onion and ginger.

[method]

Scrape the scales of live carp, remove gills, remove internal organs by laparotomy, wash and cut into two parts.

Put the fish in a porcelain bowl, add monosodium glutamate and wine, put the onion, mushrooms, dried seaweed and ginger slices (pat pine) on the fish fillets, put them in a steamer, steam them for about 25-30 minutes under water and fire, and then take out the onion slices and ginger slices to eat.

[Flavor characteristics]

This fish is tender, fragrant and delicious.