Steamed eggs of crucian carp: First, we wash the crucian carp, then put a thin layer of salt on the body of the crucian carp, and make a few oblique strokes on both sides of the fish. Then fire and pour in cooking oil. When the oil temperature reaches 80%, add crucian carp, fry until golden on both sides, and add some cooking wine, scallion and shredded ginger. When it is completely fried, take out the onion and shredded ginger, take out the fish and put it in a bowl for later use. Then take out a few eggs, add a little salt to break them, add a proper amount of water to make egg liquid, and then pour the prepared egg liquid into the bowl where the crucian carp is placed. Then steam in a steamer for about eight minutes. After steaming, add a little light soy sauce to taste. To look good, you can decorate it with chopped green onion and red pepper.

Carassius auratus in tomato sauce: prepare crucian carp, tomato sauce, ginger slices and green garlic. First, clean the processed crucian carp, cut several knives on both sides of the fish, and then use kitchen paper to absorb the water of the fish. Then pour oil into the pot, and the ginger slices will explode. Then fry the fish in the pot until golden on both sides, and take it out for later use. In addition, put ginger slices and scallion together in the pot, then add tomato sauce and stir fry, add some water, pour the fish in, and add a little cooking wine, soy sauce, salt and sugar to taste. Finally, simmer for about ten minutes, and then use the big goods to collect the juice after the fish tastes delicious.

Bake crucian carp in electric baking pan: wash the crucian carp and then wipe the water off the fish. Sprinkle the barbecue material, pour in the appropriate amount of fish, add ginger slices and knead for five minutes, then marinate the fish in the refrigerator for more than four hours. After the electric baking pan is coated with vegetable oil, turn on the power supply for preheating. Put the pickled crucian carp into the electric baking pan, close the lid and select the "grilled fish" function. You can brush a layer of oil during baking until both sides are golden.

Crucian carp tofu soup: wash the crucian carp, then dry the water with kitchen paper, and then take out the oil. When the oil is hot, put the fish in the pot and fry until golden on both sides. Then, saute the onion and ginger with the bottom oil in the pot, and then add cooking wine. Then add hot water, and the water just passes the fish. After boiling, continue to cook until the soup turns white, then add tofu and turn to low heat to continue stewing.

Crucian carp soaked in feet: make preliminary preparations, mince ginger and garlic, chop shallots and pickled peppers, then dispose of the crucian carp, put a flower knife on the fish, put a little vinegar on it, heat the oil in the pot, and then fry the crucian carp strips in the pot with low fire. Take out the oil control after frying, and leave the bottom oil in the pot to fry ginger, garlic and pickled peppers. Stir-fry ginger, garlic and pickled pepper, pour in water, add some soy sauce, then put the fish in, pour in yellow wine and simmer with a spoonful of fermented grains. Wait until one side tastes delicious before turning it over. When the juice is quickly collected, add dilute starch. Finally, add chopped green onion, pour in red oil and push well.

Steamed crucian carp: remove viscera, gills and scales from crucian carp, put a little salt in the belly of fish, put ginger slices, put a layer of salt on the surface of fish, and then put ginger slices. Marinate onions and cooking wine for ten minutes. After the water in the pot is boiled, put it in the pot and steam for about eight minutes. Add shredded ginger, shredded red pepper, chopped green onion and coriander to the surface of the fish, and finally pour soy sauce on it. Then take another pot, heat the vegetable oil and lard, and pour the oil on the fish while it is hot.

Carassius auratus radish soup: Carassius auratus is cleaned after it is bought, and the water on the surface is dried with paper, then heated in a wok and added with vegetable oil. When the oil temperature is 60% hot, stir-fry the ginger slices, then slowly slide the crucian carp into the pot and fry the fish on both sides with medium heat until it turns yellow. Then pour enough cold water, turn to medium heat 10 minute after the fire boils, peel and shred the white radish, pour in shredded radish, cook for three to four minutes, season with salt and white pepper, and finally sprinkle with coriander.

Crucian carp with scallion oil: Clean up the crucian carp larvae and marinate them with salt for about ten minutes. Prepare a pot, pour tea oil into the pot and fry the small crucian carp on both sides. When the pan is hot, turn to low heat, add shallots and stir-fry until soft, then turn over. When both sides are fried until soft and rotten, add the previously fried crucian carp, then add a little soy sauce and half a bowl of water. When the fire boils, turn to low heat and pour the juice while burning. After a few minutes, turn to medium heat to collect the juice, put it on a plate and sprinkle with chopped green onion and red.