Squirrel fish:

Materials: 400 grams of grass carp, 500 grams of salad oil, egg white 1, 10 grams of cooking wine, 10 grams of salt, 10 grams of vinegar, 10 grams of sugar, 30 grams of ketchup, sesame seeds.

Specific method:

1, grass carp meat a large number of selected thick fish, fish slant 30 degrees horizontally at intervals of 1 centimeter cut, do not cut the skin, transversely cut the edge, 90 degrees vertically and continuously cut, do not cut the skin, so transverse longitudinal shear, the fish become countless small.

2, cut the fish with salt, sprinkle the fish, beat the egg white, and then rub the seasoning and the fish into the fish.

3, Heat a wok, pour the oil in 7, 8 until hot, roll the fish in flour, let all the fish be filled with corn starch, fry the fish in a hot pan with good flour.

4, fry the fish in the plate, two pieces of fish fry once, fry once.

5, a pot of white vinegar, hot sugar, continue to add tomato juice to cook into sweet and sour sauce, the fried fish into the pot, wrapped in the sauce pan, sprinkled with sesame seeds.

Braised fish:

Materials: 510 grams, 10 grams of green onions, 10 grams of ginger, 3 cloves of garlic, chili peppers, peppercorns 2, 15 star anise 1, the right amount of vegetable oil, salt 2 grams, 20 grams of soy sauce, 15 grams of vinegar, 8 grams of sugar, 10 grams of cooking wine.

Specific method:

1, belly wash, dry control water reserves, ginger slices, onions, garlic, cilantro cut, cut

2, pour a little frying pan, fish belly fried brown.

3, another pot, pour some oil, onion, ginger, garlic, pepper fried, put fried fish maw.

4, into vinegar, cover and simmer for two minutes, then add wine, soy sauce, sugar and salt.

5, add peppercorns, dashi, the right amount of water, cooking fire, small fire stew, received nearly juice, can be out of the pot