Practice 1: braised grass carp. Materials need grass carp moderate, pork tenderloin, mushrooms, sugar, white wine, soy sauce, wet starch, sesame oil, onion, ginger, garlic, salt pepper, cooking oil. First of all, the grass carp is gutted and cleaned, cut the body of the fish and coated with salt to marinate for a while, then onion, ginger, garlic cleaned and chopped into minced pork loin, then pork tenderloin cut into shreds, mushrooms cleaned and cut into julienne strips, start a pot, put in a large amount of oil, put the whole fish into the pot and deep fry until both sides of the golden brown fish out of the oil, and then the pot to leave the remaining oil into the minced garlic, shredded mushrooms, shredded meat, minced onion, minced ginger and stir-fried, in the addition of salt, chicken broth, grass carp, Soy sauce, sugar, pepper, sesame oil a little simmer for a while to thicken the pot can be eaten. Braised grass carp color fresh flavor, nutritious.

Practice 2: sweet and sour grass carp. Ingredients need 3 tablespoons of cooking wine, 2 tablespoons of tomato sauce, 50g of sugar, 3 tablespoons of rice vinegar, 1 tablespoon of wet starch, 1 teaspoon of salt, 15g of ginger, a grass carp, 1 egg, 2 tablespoons of dry starch, 3 tablespoons of cooking wine. First, clean the grass carp, then slice it in the center along the backbone, then slice it diagonally into thin pieces and marinate it in cooking wine for 20 minutes. Crack the eggs into a bowl and whisk with the dry starch to form an egg paste. Then put the pan into the oil heated to seventy percent of the fish evenly coated with egg batter above the frying, such as frying to golden brown fish out and drain the oil on a plate, leave a little oil in the pan, put ginger stir fry a few times and then add sugar, ketchup, vinegar, salt, water, and in the adjustment of the wet starch into a sweet and sour sauce. This is drizzled on the fried fish fillets on the line.