Exercise 1:

1. Scales, viscera and gills of carp are removed, and both sides of the fish body are straight every 2.5 cm, and then inclined to form a rotary knife. Lift the fishtail to open the knife edge, sprinkle cooking wine and refined salt into the knife edge and marinate it slightly;

2. Clear soup, soy sauce, cooking wine, vinegar, sugar, refined salt and wet starch are paired into juice;

3. Sprinkle wet starch on the knife edge, fry it in 70% hot oil until the skin becomes hard, dip it in low fire for 3 minutes, fry it in high fire until golden brown, take it out and put it on the plate, and knead the fish by hand;

4. Stir-fry the onion, ginger and garlic in the pot, and then pour in the appropriate sauce. When foaming, use the boiling oil of fried fish to rush into the juice, stir fry a little, and quickly burn it on the fish.

Exercise 2:

1. Primary processing carp (remember to draw white tendons) Put peony knives on both sides of the fish;

2. Marinate the fish with cooking wine, salt, monosodium glutamate, white vinegar, pepper and onion ginger for about 10 minute;

3. Dry the salted fish with a dry cloth, then hang the gouache paste and fry it in an 80% hot oil pan until golden and crisp;

4. adjust sweet and sour juice. Add oil, tomato sauce, sugar, monosodium glutamate, white vinegar and water, stir, and finally add a little corn starch;

5. Dish the fried fish and pour in the prepared sweet and sour juice.

Exercise 3:

1, clean the herring segment, cut it into large pieces, and marinate it with salt and 1 tablespoon cooking wine for half an hour;

2. Dry the fish pieces, fry them in an oil pan until golden brown, and take out the oil filter;

3. Leave a little base oil in the pot, add onion, ginger and minced garlic and stir fry;

4. Add cooking wine, tomato sauce, soy sauce, white sugar and appropriate amount of water to boil until the soup is thick;

5. Add the fish pieces and stir fry, let the soup wrap the fish pieces, and finally cook the white vinegar.