Practice one

Raw materials and seasonings: 5 net crucian carp (each about 250 grams), 1000 grams of oil, 75 grams of soy sauce, 100 grams of green onions, ginger 1 piece, 30 grams of yellow wine, 150 grams of sugar, monosodium glutamate, vinegar, a little.

Operating Procedures:

1. Put oil in the pot, burn to seventy percent of the heat, the crucian carp one by one deep-fried until crispy, remove.

2. pot to leave a little oil, will be onion fried yellow through the incense, add yellow wine, soy sauce, sugar, monosodium glutamate and ginger, simmer for a while, immersed in the crucian carp simmering into the flavor, and finally put the vinegar can be.

Featured comments: brownish-red, meat, bone crispy, but the fish shape is complete and not broken,

Flavorful and fragrant, thick marinade.

Practice two

Raw materials: 500 grams of crucian carp, bamboo skewers

Seasoning: ginger and garlic, salt, monosodium glutamate, pepper, cooking wine, broth, oil pulling the right amount of onion 30 grams of granules, 30 grams of green and red pepper granules, 50 grams of garlic chili sauce, 20 grams of oyster sauce

Practice: 1, crucian carp a broken into two, salt, monosodium glutamate, cooking wine marinade into the flavor, inserted into the bamboo skewer. The skewer is fixed.

2, the pot into the oil to seven or eight percent heat, into the marinated flavored crucian carp, deep-fried until dry and hard crispy when the pot.

3, the pot to stay in the bottom oil, sautéed ginger and garlic, plus garlic sauce, onion, green and red pepper, cooking wine, oyster sauce, broth, salt, monosodium glutamate, pepper, seasoning, down into the crucian carp, cooking for 3 minutes, take out of the code plate, the remaining juice poured in the crucian carp on the ready.