Material: a grass carp

Ingredients: two shrimps, red, green and cherry.

Small ingredients: salt monosodium glutamate cooking wine Jiang Mo dry flour tomato sauce vinegar refined sugar.

Practice: First, remove phosphorus, gills and viscera from grass carp, split head, body and bone, and at the same time hit the knife edge of squirrel fish and split it with an oblique knife. Even this piece is left, and there is still a piece of rolled shrimp paste left. Put some salt on the fish, monosodium glutamate cooking wine and simmer for a few yards. The fish head and the fish body are steamed together in the pot, the fried sauce is salty and fresh, and the oil can be poured on the steamed fish. Another piece of seasoning wine can be simmered with salt, and the fish head is fried until golden brown, and placed next to the steamed fish. Stir-fry tomato sauce as a spoon, put sugar, vinegar and monosodium glutamate in boiling water, pour oil on fried fish, put a handful of rapeseed fish eyes between fried fish and steamed fish, and put a red and a green cherry.

Red and white, salty, sweet and sour.