You can go to the supermarket to buy sliced grass carp slices (fish species can be selected) and sauerkraut seasoning, and the spicy degree can also be selected. After you buy it, just wash the fish, then cook it according to the seasoning, and finally add some hot oil to burn Chili oil, which is economical, simple and delicious!

Practice 2: Braised fish

You can choose a live fish from the market, let the seller kill it and come back to wash it. There are sauces for braised fish, onion, ginger and garlic, soy sauce and salt at home. Heat the pot, fry the fish until it is cooked, and then add water, yellow wine, soy sauce, salt, onion, ginger and garlic for braising. When it's almost done, put it away! The most important thing to cook braised fish is to fry the fish at first, not the skin. Finally, sprinkle some shallots, which looks good and delicious!

Practice 3: Steamed fish

Steamed fish can choose perch, which has few spines. After steaming, the taste is very fresh and the production is very simple. Choose a perch, cross-cut it a few times on both sides of the fish, then stuff some ginger slices and garlic, stuff the onion into the fish's stomach, steam it in boiling water for six minutes, turn off the heat and steam it for five minutes. Take it out and sprinkle with chopped green onion. Heat an appropriate amount of cooking oil. Pour it on the fish and pour it with steamed fish drum oil. You can eat!

Practice 4: Fish head with chopped pepper

You can choose the fish head of grass carp, wash the fish head, especially the gills, which are likely to be mixed with mud. Prepare chopped pepper, onion, ginger and garlic (three indispensable magic weapons for cooking fish), shred the ginger into the fish head, then add appropriate amount of salt and cooking wine, and marinate for 20 minutes. After pickling, cover the fish head with chopped pepper, steam it on hot water for 10 minute, and then sprinkle onion, ginger and garlic on the fish head.