Thaw first, and then see the following practices. 1 Braised carp prepare the ingredients first! Ingredients: shredded ginger, minced garlic, salt, cooking wine, vinegar, sauce wine, Laoganma Douchi, coriander, chopped green onion and red pepper. When the ingredients are ready, it begins. First, put a proper amount of oil in the pot, then fry the carp in the center of the pot for about half a minute, then turn the fish over for about half a minute, then pour a bowl of water into the pot to continue cooking the fish, add cooking wine, ginger and salt, and then cover the pot. In about a minute. Put the fish directly into the dish covered with coriander, then sprinkle chopped green onion into the fish soup in the pot, and then pour the fish soup evenly into the dish. Wash the steamed carp, take out the fishing line, marinate it with salt, pepper and yellow wine for 20 minutes, put the ginger slices into a flower knife, wash the green onions, cut them into pieces, put them into the fish belly in a steamer, steam the marinated carp for 10 minute, turn off the fire, wait for 5 minutes without opening the lid, sprinkle with shredded green onion and steamed fish soy sauce, and then steam them in the pot for 5 minutes. Seasoning: sugar 200g, yellow vinegar 150g, soy sauce 50g, chopped green onion 5g, Jiang Mo 5g, minced garlic 15g, water starch 325g, stock 200g, peanut oil 2000g (actual dosage is 200g). Production method of sweet and sour yellow river carp: 1. Slaughter the live carp, clean it, and cut 8 knives on each side of the fish (the bone is deep, cut first and then cut flat, commonly known as bagua knife). 2. Put the pot on a big fire, scoop in peanut oil, and when it is 70% hot, mix 300g of water starch into gouache paste, put the fish in the pot, fry until it is light yellow, move it to medium heat and fry until it is golden yellow, take it out and knead it, and then fry it in a 70% hot oil pan until the deep yellow skin is crisp. 3. While frying fish, take another wok and heat it with high fire; Scoop in 25g of hot peanut oil, add chopped green onion, Jiang Mo and minced garlic, and stir-fry until fragrant. Add sugar, broth and soy sauce, boil and thicken with water starch (25g), then boil vinegar and pour in hot peanut oil (50g). After the fish is fried, put it on a plate and pour the marinade on it. Braised carp raw materials: 1 carp, 100g pork belly, 50g carrot and coriander. Seasoning: 3 tbsps of oil, Shaoxing wine and soy sauce, 65,438+0 tbsps of northeast soy sauce, sugar, vinegar, refined salt, monosodium glutamate, pepper oil, a little onion ginger, and a proper amount of starch. Practice: 1, carp scales, spines, viscera, washing, oblique "cross knife" on the fish body, evenly spread soy sauce, fry in oil pan until both sides are golden, and pour into the colander; Pork belly and carrot are cut into small pieces; 2. Heat the wok, add a proper amount of base oil, stir-fry shallots and ginger, add sliced meat and carrots, burn Shaoxing wine, vinegar, soy sauce, sugar and refined salt, add the soup to boil, add the fried carp, simmer on low heat until the soup is thick, pick onions and ginger, add monosodium glutamate and water starch to thicken. Roasted carp with ginger and onion: Ingredients: 1 Slaughtered carp. Accessories: ginger, onion, garlic paste, pickled tangerine peel, salt, sugar, oyster sauce, soy sauce, Shaoxing wine, sesame oil, wet starch, pepper, vegetable oil, etc. Practice: 1, wash the fish and dry the water; After the ginger slices are beaten, put them in a boiling water pot and blanch them; 2. Heat the wok over medium heat, add oil and fish, and fry until golden brown on both sides. 3. Stir-fry garlic, ginger and onion, cook Shao wine, add a small amount of water, dried tangerine peel, refined salt, sugar, oyster sauce, soy sauce and oil, add fish, cover with low fire and cook for about 12 minutes until cooked, then take it out and put it on a plate; 4. Sprinkle pepper on the main ingredients in the pot, thicken them with wet starch, and finally add sesame oil and vegetable oil, push them evenly and pour them on the fish. (Tail oil can be added) Sauce-flavored festive fish Raw materials: 1 live carp (about 700 ~ 800g). Seasoning: oil, onion with June bean paste 100g, sugar 120g, salt, pepper, Jiang Mo, Jiu Shao. Practice of red pepper and chopped green onion: 1. After cleaning the fish, cut a knife on both sides of the fish every 0.5 ~ 0.7 cm (until the fish bones are cut through). If you want to use carp, you need to remove the fishing line, cut both ends first, and scoop out the fishing line by hand to remove the fishy smell. Take the fish tail in hand, add a little salt and vinegar to the boiling pot, scald it slightly (about 1-2 minutes), and scald the incision to remove the fishy smell. 3. Put the frying spoon on high fire, add oil, stir-fry chives, ginger and shallots with June bean paste, white sugar, salt, pepper, Shaoxing wine and clear water (about 1200g), and then add clear water 1 0,000 ~10,200g. After the soup is boiled, move it to slow fire 15 ~ 20 minutes, and then turn to high fire to boil. 4. soak the bean sprouts and fungus in the plate. Remove the fish, drain the soup and put it on a plate. 5. continue to add some soup to the fire with a frying spoon, stir fry when it is thick, pour it on the fish, and then sprinkle with chopped green onion and shredded red pepper. Boiled tofu fish raw materials: one carp (or grass carp), tender tofu 1 box, bean sprouts 200g, coriander 200g, dried pepper 50g, pepper 10g, Pixian bean paste 30g, garlic 10 cloves, appropriate amount of cooking wine and salt. Practice: 1, wash the fish, cut it into thin slices, add an egg white, cooking wine and a little salt to marinate for a while; 2, the tender tofu is cut into pieces, and the pot is at the bottom of the plate; 3. Cook the bean sprouts in boiling water; 4. Wash the coriander and cut it into sections, then blanch it with boiling water; 5. Spread the roasted bean sprouts and coriander segments on the tofu; 6. Pour the amount of oil used for cooking in the pot. After heating, pour in pepper and stir-fry to give a fragrance; 6. Pour in the dried Chili section and stir fry; 7. Pour in bean paste and garlic slices and mix well; 8. Pour in hot water, and the amount of water should not be filleted; 9. After the water is boiled, put the fish slices into the pot one by one and disperse them with chopsticks; 10. After all the fish fillets are put into the pot, cook for about 2 minutes, then take them out of the pot, pour them into a container filled with tofu and vegetables, and sprinkle with chopped green onion. Steamed fish ingredients: one carp (about a catty), washed, cut in half, half a green bamboo shoot (about two or two), shredded. Slice a small piece of ginger, chop the other little finger into three spoonfuls of antler and onion, cut into pieces, two spoonfuls of cooking wine, one spoonful of sesame oil, two spoonfuls of soy sauce, a proper amount of salt, monosodium glutamate or chicken essence, and one spoonful of coffee. Steaming fish: 1, ginger slices, onion segments, cooking wine, salted fish marinade 15 minutes or more. 2. Add soup or water to the fish tank and steam in a boiling water steamer for 15 minutes. 3. After taking it out, pour the soup in the fish tank into the wok and bring it to a boil. 4. Add shredded green bamboo shoots and chicken essence and cook for two minutes. 5. Pour the pot into the fish and add sesame oil to serve. If you like dipping sauce, you can add soy sauce to ginger sauce. I won't touch this light and delicious food:)