1, net fish chopped into long 5 cm, 3 cm wide fish in a small pot, add 3 grams of salt, ginger, scallion white section 5 grams of mixing marinade for 12 hours to take out and dry.

2, frying pan on a high flame, put people 10O grams of sesame oil to heat, and then the fish block by block into the pan and fry until golden brown, add salt, soy sauce, sugar, ginger, yellow wine, dried chili peppers have not been, 250 grams of water together with the cooking to the marinade is thick, dripping sesame oil, withdrawing on the scallions on the plate that is complete.

Practice two

1, grass carp head, cut into small pieces, put into a large bowl, add salt, ginger, dried chili peppers, peppercorns, cooking wine and vinegar, scratched and marinated for more than 2 days;

2, take out the marinated fish pieces, marinade and fish stripped, the fish pieces are spread out on the ventilated place, cool for half a day, remove the fish pieces of the surface of the water;

3, air-dried Fish pieces, down to the pot. A small amount of oil, low heat to the fish kang until both sides of the golden brown after the pot standby;

4, will be marinated fish material water poured into the pot, add a little vinegar and soy sauce, add a little water, boil the flavor;

5, the fish back to the pot to slightly burn 2.3 minutes, (remember to turn over the bottom in the middle) and then a large fire juice to start.

Practice three

1, the grass carp scaled and gutted and cleaned. Cut off the head, then cut the fish body into even 6 cm pieces and put into a large bowl.

2. Add shredded green onion, minced ginger and garlic. Pour in the dried chili peppers cut into pieces with scissors, and then pour in the peppercorns, cooking wine and salt, and mix gently with your hands

3. Put the fish with the seasonings into a Ziploc bag, seal it, and then put it into the refrigerator freezer to marinate for 7 days.

4, 7 days later, take out the marinated fish pieces thawed fish thawed to half dry, the fish on the seasoning peeled off, into a small bowl spare.

5, put a little oil in the pot, low heat to 70% hot, under the fish kang fish. Fish kang until both sides of the golden brown, fish out.

6, the marinade of fish into the pot, add soy sauce, and sugar, and a little cold water. After 20 seconds of high heat, pour the fish back into the pot, cover the lid and cook for 2 minutes, open the lid and collect the juice over high heat, and then cook a few drops of vinegar before leaving the pot, to enhance to keep the fresh flavor of the fish pieces. Serve and sprinkle some sesame seeds.? [2]?

Practice 4

1. chop the fish into long 5 cm, 3 cm wide fish pieces in a small pot, add the appropriate amount of green onions, peppercorns, ginger, dried chili peppers, salt, cooking wine, and marinade seasoning;

2. mix well and slightly massaged into the flavor, put into an airtight container, and then into the refrigerator in the marinade;

3. will be taken out of the fish to set aside all the marinade seasoning (to stay), fish pieces into a dustbin, and then into the refrigerator.

3. Take the fish out and remove all the marinade seasoning (reserved), and put the fish pieces on a dustpan;

4. Place the fish in a cool, ventilated place and let it air-dry;

5. Prepare the other ingredients, soy sauce, wine and vinegar to make a sauce, and then prepare some cooked sesame seeds;

6. Rub the ginger once again in a hot wok, and then add a proper amount of oil to the wok;

7. Put in the air-dried fish, and then kang the fish on both sides of the bed slowly over a low fire;

8. Remove from the pan and set aside until both sides are golden brown;

9. Stir-fry the marinade in a pan over low heat;

10. Pour the pan-fried fish into the pan and stir-fry the fish over low heat;

11. Stir-fry for a while and then pour in the prepared sauce to evenly coat the fish, and then reduce the sauce before serving;

12. Sprinkle with sesame seeds and stir-fry;

13. When the sauce is dry, remove from the pan and serve.