1. Ingredients for braised grass carp: one grass carp, one green onion, three or four slices of ginger, three spoons of cooking wine, one spoon of soy sauce, appropriate amount of salt, six cloves of garlic, three red peppers, one spoon of oyster sauce and chicken essence Half a spoonful and a spoonful of light soy sauce

(1) Add oil to a non-stick pan, bring to a boil, add a little salt, cut the grass carp into cubes and fry until slightly golden, then remove and put on a plate.

(2) Slice ginger, mince chili and garlic.

(3) Cut the green onion into sections, stir-fry the chili, garlic and ginger in hot oil and add salt.

(4) Add fish, toss gently, be careful not to break it, add cooking wine, light soy sauce, half a bowl of water, dark soy sauce, cook over high heat, finally add chicken essence, oyster sauce, and some salt to taste. Just add green onions before the pot.

2. Ingredients for squirrel fish: 1 grass carp, a little pine nuts, a little cooking wine, a little salt, an appropriate amount of white vinegar, an appropriate amount of sugar, and an appropriate amount of tomato sauce.

(1) Kill the grass carp in advance, clean it, and remove the head and tail.

(2) Slice the fish in the middle, remove the bones, and cut into lychee cutters.

(3) After changing the knife, rinse the grass carp again.

(4) Marinate the fish with a little salt and cooking wine.

(5) Apply a layer of corn starch to the fish head and tail.

(6) Add base oil to the pot, add tomato paste and stir-fry over low heat until fragrant, add a little water, salt, sugar, white vinegar, stir-fry slowly over low heat, thicken the oil, and stir-fry into sweet and sour sauce (key It depends on whether the sweet and sour sauce can be fried well).

(7) Put into a bowl and set aside.

(8) Add oil to the pot and heat it to 60%. Add the fish heads and tails first, fry them until cooked and take them out.

(9) Add the fish, fry it first, then take it out, raise the oil temperature a second time and fry again until crispy.

(10) Arrange on a plate, top with sweet and sour sauce, and sprinkle with pine nuts.

3. Ingredients for steamed grass carp: 1 spoon of salt, 2 spoons of cooking wine, 1 spoon of sugar, half a spoon of soy sauce for steamed fish, 1 spoon of light soy sauce, 2 spoons of warm water, 550g of grass carp, six slices of ginger and green onions. Ginger and two green onions.

(1) Wash and cut the grass carp into sections, rub it all over with salt and cooking wine, and let it sit for about 15 minutes.

(2) After 15 minutes, spread the ginger slices on the plate, arrange the fish segments and put them on top, and then put the green onion segments on the surface. At the same time, boil water in the pot, put a plate of fish into the pot and steam it for 6 minutes over high heat. Then turn off the heat without opening the pot, let it simmer for three minutes, and then pour away the excess water steamed out of the plate (if it smells fishy) ).

(3) Pour the sauce prepared in advance (one spoonful of light soy sauce, half a spoonful of steamed fish soy sauce, a small spoonful of sugar and two spoons of warm water and mix well), and at the same time, put it in a clean pot Put about two tablespoons of salad oil in it. When the oil becomes hot and emits a little smoke, immediately pour the hot oil on the fish and start eating.