Seasoning: onion, ginger, garlic, salt, sugar, white wine, pepper, soy sauce, wet starch, sesame oil and edible oil.

Exercise:

1. Clean grass carp, cut the fish into "well" shape, wrap it in salt and marinate for a while, wash onion, ginger and garlic and cut into powder, wash mushrooms and shred pork tenderloin;

2. Put a lot of oil in the pot. When the oil is 60% hot, fry the whole fish in the pot until both sides are golden, and drain the oil;

3. Ignition in the pot, leaving residual oil in the pot, adding chopped green onion, Jiang Mo, minced garlic, shredded mushrooms and shredded pork, stir-frying, adding salt, chicken essence, sugar, grass carp, soy sauce, pepper and sesame oil, stewing for a while, and taking out.

Features: strong color and fragrance.

In the process of cooking fish, try to minimize turning. In order to prevent the pot from being smashed, you can gently shake the bottom of the pot, so that the fish is not easy to break.

Ingredients: grass carp 2.5 kg to 3.5 kg, soybean sprouts 1 kg, Jiang Mo, cooking wine, pepper, chicken essence, onion, dried pepper. Production method: ① Wash grass carp, slice it, blanch it with hot water, take it out, and simmer it with salt, cooking wine, starch and egg white. (2) After washing the bean sprouts, blanch them with boiling water, remove them and put them at the bottom of the basin, and sprinkle with salt. (3) Add three times as much oil as usual into the wok, add onion, ginger, garlic, pepper and red pepper and stir-fry with low fire after the oil is hot. After eating, boil the water, add the fish fillets, and after 5 minutes, pour the cooked fish and all the soup into the pot with bean sprouts. (4) Take another pot and pour a lot of oil (subject to flooding all fish and bean sprouts in the pot). When the oil is hot, add some pepper and dried pepper, and simmer slowly with low fire to give the fragrance. ⑤ When the color of pepper changes rapidly, immediately turn off the fire and pour the oil and pepper in the pot into the fish tank. Yanglin 16:52:47 Ingredients: 500g grass carp, ginger, vinegar, cooking wine, starch and bean sprouts. Production method: ① Slice grass carp for later use, blanch bean sprouts and lie at the bottom of the bowl. (2) Add water to the pot, add Jiang Mo to boil, and add vinegar and cooking wine. Pour in the prepared starch, bring to a boil, add fish fillets, stir, bring the soup to a boil, and turn off the heat. The juice of the slippery fish is poured on the bean sprouts. Put the fish in a bowl and sprinkle with chopped green onion.

Ingredients: 500g grass carp, ginger, vinegar, cooking wine, starch and bean sprouts. Production method: ① Slice grass carp for later use, blanch bean sprouts and lie at the bottom of the bowl. (2) Add water to the pot, add Jiang Mo to boil, and add vinegar and cooking wine. Pour in the prepared starch, bring to a boil, add fish fillets, stir, bring the soup to a boil, and turn off the heat. The juice of the slippery fish is poured on the bean sprouts. Put the fish in a bowl and sprinkle with chopped green onion.

Roasted grass carp in Sichuan sauce

Ingredients: grass carp in the middle section is about 500g, pickled mustard tuber 1 pouch (80g), minced garlic 1 spoon, bean paste 1 spoon, garlic sprout (or celery) and pepper 1. Appropriate amount of soy sauce, sugar 1 teaspoon, salt 1 teaspoon, pepper 1 teaspoon, sesame oil 1 teaspoon and water starch 1 teaspoon.

Exercise:

1. Scale grass carp, rub with a little salt, rinse with clear water and dry; Marinate with half a teaspoon of salt, 1 teaspoon of soy sauce and pepper, and apply a thin layer of dry starch for later use.

2. Soak the mustard tuber in water, wash it and squeeze out the water; Clean garlic seedlings, cut into small pieces, and fry them in oil for later use; Remove the pedicels, seeds and shreds of small peppers.

3. Put the wok in medium fire, add about 100g oil and heat it to 80% to 90%, fry the grass carp until cooked, and take it out for later use.

4. Leave a little base oil in the pot, add minced garlic, bean paste, shredded Chili, pickled mustard tuber, sugar, soy sauce, Chili oil, sesame oil and 3 tablespoons of water in turn, thicken with water starch after boiling, put the fried grass carp in the pot, turn the grass carp upside down so that both sides of the fish are covered with soup, add the fried garlic sprouts, and then take out the pot.