Method 1: Spicy grass carp

Prepare the following ingredients: 1 grass carp, 30 grams of pickled mustard, 1 piece of ginger, 3 cloves of garlic, 1 tablespoon of bean paste, 1 tablespoon of light soy sauce, 2 teaspoons of salt, 1 tablespoon of oyster sauce, 1 tablespoon of white vinegar, a little water starch, 1 spring onion, 2 tablespoons of cooking wine

The specific method is as follows: flatten the ginger and chop it, smash the garlic and chop it, then clean the grass carp After cleaning, mark both sides with knives, then pour cooking wine and spread evenly, then apply salt, spread evenly, drain slightly, then add oil to the pot and fry, then fry the grass carp in the pot until the surface is brown, remove and control the oil.

Leave the base oil in the pot, then put the minced garlic, minced ginger, and mustard into the pot, stir-fry over low heat until fragrant, then add 1 tablespoon of bean paste, stir-fry over low heat until the red oil comes out, then add 2 large bowls of water, and add 1 teaspoon of salt , add 2 tablespoons of light soy sauce, add 1 tablespoon of oyster sauce, add 1 tablespoon of white vinegar, bring to a boil over high heat, then put the grass carp into the pot, boil over high heat, then turn to medium heat and simmer for 5 minutes. After 5 minutes, pour in a little water starch and serve on the side. Gently push the grass carp while collecting the juice, wait until the soup thickens, take it out of the pot, and finally sprinkle with chopped green onion!

Method 2: Stewed grass carp

Prepare the following ingredients: 1 grass carp, appropriate amount of salt, cooking wine, 1 shallot, 1 coriander, 1 tablespoon light soy sauce, 1 tablespoon cooking wine, white vinegar 1 tablespoon

The specific method is as follows: wash the grass carp, and then cut it into pieces about 2 cm wide from the back. Do not cut off the belly of the fish, keep it connected, sprinkle cooking wine and salt on the surface of the grass carp, and apply it Evenly slice the ginger, cut the green onion into sections, prepare the coriander and garlic, heat the pan with oil, sauté the green onion and ginger, add light soy sauce, cooking wine, vinegar, bring to a boil, add a lot of boiling water, add the fish after the water boils, and cook for half After an hour, add salt, add coriander and garlic to adjust the taste!

Method 3: Steamed grass carp

Prepare the following ingredients: 1 grass carp, 1 green onion, 1 red pepper, 1 piece of ginger, appropriate amount of steamed fish soy sauce, appropriate amount of vegetable oil, cooking wine 2 tablespoons, appropriate amount of salt

The specific method is as follows: cut the onion, red pepper, and ginger into shreds, soak them in water, then clean the grass carp, and remove the bones from the belly to the back of the fish. Cut it, be careful not to cut off the back, so that the grass carp will lie down. Then apply a layer of cooking wine on the surface of the grass carp, and then a layer of salt. Put half of the green onion, pepper and ginger shreds on the back of the fish, and then add In the steamed fish plate, after the steamer is steamed, put the grass carp into the steamer and steam for 12 minutes on high heat. After steaming, pour out the soup of the steamed fish, then add the steamed fish soy sauce, and then put the remaining fish on the back of the fish. Saute the onion, pepper and ginger shreds in hot oil until fragrant!

Method 4: Pickled fish

Prepare the following ingredients: 1 grass carp, 1 pound of pickled cabbage, 1 green onion, 5 slices of ginger, 4 cloves of garlic, appropriate amount of salt, 10 dry red peppers , 20 Sichuan peppercorns, 1 green chili, 1 teaspoon white pepper, 3 teaspoons starch, 1 egg white, 2 tablespoons vegetable oil, appropriate amount of water

The specific method is as follows: After cleaning the grass carp, put Remove the head of the fish, tilt the knife to remove the bones, and leave the fish meat clean. Rinse the fish with water and clean it. Angle the knife at 40 degrees and fillet the fish starting from the tail. The direction is so that the blade of the knife faces the tail. Fillet the fish and fillet it well. Add 1 tablespoon of salt to the fish fillet, rub it with water, rinse it with water to make a crystal clear fish fillet, marinate the fish fillet with salt, white pepper, 1 egg white and 3 teaspoons of dry starch, mix well with your hands, and marinate for 20 minutes. Wash the fish heads and fish bones to remove the blood and set aside, blanch the pickled cabbage, remove and set aside, cut the dry red pepper into small pieces, cut the green onions into large pieces, slice the ginger, slice the garlic, add oil to the pan and heat, stir-fry the onions, ginger and garlic. Add the fish head, fish tail, fish bones, and fish skin and stir-fry until the color changes. Add the sauerkraut and continue to stir-fry for a minute or two. Add enough boiling water and bring to a boil over high heat. Cook over medium heat for 20 minutes until the fish soup becomes white. Add salt to taste and remove the fish. Put the head and sauerkraut on the bottom of the basin, boil the fish soup over high heat, add the fish fillets little by little, take out the fish fillets when they are 7 or 8 mature and put them on top of the basin, pour the fish soup, put oil in the pot, add cold oil Heat the Sichuan peppercorns and chili peppers over low heat until the chili peppers become shiny and crispy. Take out the Sichuan peppercorns and chili peppers and put them on the fish fillets. Sprinkle the green peppers on the fish fillets. Heat the oil over high heat until it becomes smoky. Pour it on the fish fillets!

Method 5: Steamed grass carp with chopped pepper

Prepare the following ingredients: 1 grass carp, 5 millet peppers, 5 red peppers, 5 cloves of garlic, 2 tablespoons of salt, 1 cooking wine tablespoon, 1 piece of ginger, 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, 1 teaspoon of chicken essence

The specific method is as follows: clean the grass carp, chop it into small pieces, then put it into a soup basin and add ginger slices , add 1 tablespoon cooking wine, add 1 teaspoon salt, then stir evenly and marinate for a while.

Then chop the millet pepper and the red pepper and put them together, flatten and chop the garlic, heat the oil in the pan, add the minced garlic, stir-fry over low heat until fragrant, add the chopped chili after it is fragrant, and then add 1 teaspoon of salt. Add 1 tsp chicken essence, 1 tbsp light soy sauce, 1 tbsp oyster sauce, stir-fry evenly and scoop out, then place the marinated grass carp pieces on the steaming fish plate, then spread a layer of prepared chopped peppers and steam After the pot is steamed, steam it for 10 minutes. After steaming, sprinkle with chopped green onion and saute it with hot oil until fragrant!