1. Method 1

Ingredients: one fresh carp, two heads of garlic, twice the amount of peanut oil for cooking, appropriate amount of light soy sauce (to submerge the garlic paste), A little dark soy sauce, about two grams of sugar, a big drop of oyster sauce, an appropriate amount of salt, a little MSG, a pinch of sesame seeds, a small piece of green onion and ginger,

Kill and wash the fresh carp. Make an oblique cut at the head and tail, and pull out the side lines. There is a white spot from the incision on the head. Pinch it with your hands and slowly pull it outward. While pulling, pat the fish body with a knife. Pulling out both sides is the key to removing the fishy smell. Make a few diagonal cuts on the fish to facilitate the flavoring, then spread the salt evenly on the fish and on the cut surface. If you can't control the amount of salt, just spread an even layer on the fish and massage it a few times. Don’t use too much or too little, it’s almost ok. Slice the onion and ginger and insert them at the edge of the knife. Also put a few slices under the fish body. After the water boils, put it into the pot and steam it over high heat for fifteen minutes. When steaming the fish, I always use a knife to peel the garlic, which saves a lot of effort. Peel and chop the garlic into fine pieces. Put it in a bowl and add light soy sauce, just enough to cover the minced garlic. Add a little dark soy sauce and a big drop of oyster sauce. Stir evenly to form garlic sauce. When the fish is steamed, remove the green onion and ginger slices from the fish. Pour out all the soup from the steamer tray. Spread the garlic sauce evenly on the fish, sprinkle a little salt, sesame seeds, and MSG, you can omit it if you don't mind. Take a clean wok, add twice the amount of oil you usually use for cooking, cook it until it smokes and pour it on the fish. Try to pour it on top of the minced garlic to stimulate the aroma of garlic and it's done.

2. Method 2

Ingredients: 20 oysters, 3 whole garlics, 2 spoons of oyster sauce, 10 grams of oil, appropriate amount of millet and pepper, 1 gram of salt, 2 spoons of light soy sauce , 2 grams of sugar, 2 green onions.

Chop garlic, millet pepper, and onion and set aside. Heat the oil in the pot, add half of the garlic paste and stir-fry until fragrant, add millet pepper, then add the remaining half of the garlic paste, continue to stir-fry for 2 minutes, add oyster sauce, light soy sauce, sugar, a little salt, stir-fry and mix well. Open the shells of the oysters, wash them and set aside. Add the minced garlic to the oysters. Preheat the oven in advance and bake at 200 degrees for 13 minutes. Remove from the oven and sprinkle with chopped green onion for decoration.

3. Method 3

Ingredients: 500 grams of pork belly, 6 cloves of garlic, 10 grams of ginger, 1 green onion, 5 grams of oil, 5 grams of sugar, 45 ml of soy sauce, and chili pepper Oil as desired.

After the water boils, add the cleaned pork belly, bring to a boil over high heat and simmer for 20 minutes, then turn off the heat and cover the pot and simmer for half an hour; mince the ginger, mince the garlic, mince the shallots; mix with the soy sauce Mix the paste, sesame oil and white sugar evenly. If you like spicy food, you can add an appropriate amount of chili oil. If you have a strong taste, you can add light soy sauce as appropriate. Slice the pork belly, not too thin, and arrange it on the plate.