1, grass carp head, scales and internal organs are removed, cleaned, cut from the middle piece along the back bone, remove the fish on both sides, and then cut into thin slices with an oblique blade. Add cooking wine and marinate for 20 minutes. Beat the eggs into a bowl, add the dry starch and beat them into an egg paste.

2. Add oil to the pot. When the fire is 70% hot, evenly wrap the fillets in egg paste, fry them until golden brown, take them out and drain the oil. Put it on the plate.

3. Leave a little oil in the pot, stir-fry the shredded ginger for a few times, add vinegar, soft candy, tomato sauce, salt and 40ml water in turn, stir-fry for a few times, then add wet starch, stir in one direction with a shovel, and adjust to sweet and sour juice.

4. Quickly pour the prepared sweet and sour juice on the fried fish fillets.

Braised fish:

1, after cramping, cut five or six knives at the same distance on both sides of the fish and put salt and cooking wine on it for more than half an hour.

2. Put the oil in the pot and burn it to 70% heat. Fry the fish until it is slightly yellow and remove it for use.

3. Leave about one or two oils in the pot, heat it to 40% heat, and stir-fry ginger slices, garlic slices and onion slices on low heat.

4. Add chicken slices, bamboo shoots and mushrooms and stir-fry for half a minute.

5. Add about a catty of soup or water, add fish, soy sauce and salt and cook for about three minutes, then turn over and cook for another three minutes.

6. Pick up the fish and put it on a plate for later use.

7. thicken the soup in the pot and pour it into the fish dish.

The practice of yellow croaker:

1. Yellow croaker scales, gills, viscera, wash and drain.

2. Beat the egg yolk, add seasoning and a little cornflour and mix well. Wipe the fish inside and outside evenly and pat dry the raw powder.

3. Boil the oil, fry the croaker in medium heat until crisp and golden, and serve.

4. Shred the red pepper and shallot separately, pour the five-willow material into water for later use, heat the wok, pour the sweet and sour juice, add the shredded red pepper and the five-willow material, boil, push it into a thin sauce with raw flour and water, pour it on the fish, and sprinkle the shredded onion on the surface.

How to cook fish:

1, boil hot water in the pot, add 1 teaspoon of salt, add soybean sprouts and cook, take them out and spread them at the bottom of the deep pot for later use.

2. Heat the wok, then add the chopped Pixian watercress and stir fry. Then add dried chili segments, prickly ash, minced garlic and ginger slices, and stir-fry together to get the fragrance.

3. Slice the fish, put the fish head and fish in the pot and stir well. Add soy sauce, cooking wine, sugar and pepper and stir fry together. Clear soup, no fish.

4. After the soup is boiled, put the fish fillets one by one, spread them with chopsticks, and turn off the fire after the fish fillets are boiled and discolored. Pour the fish fillets and soup into a deep pot with bean sprouts laid in advance. Pour hot oil on the fillets.