The four major braised fishes (crucian carp, grass carp, silver carp and carp): 1. Braised crucian carp side dishes: small crucian carp, coriander, green onion, ginger, garlic, red pepper; Ingredients: soy sauce, rice wine, cooking wine , water, a little MSG, sugar, pepper. Method: 1. It is best not to use too big crucian carp, but to use fresh fish. Clean the crucian carp and hang it to dry; 2. Don't dry it for too long. Apply cornstarch all over the body (use flour if you are making big dishes such as squirrel fish). Hold the tail in your hand and slide it into the boiling oil to fry. Carefully use a spatula. Pour some oil on it so it doesn't break the skin. Fry until both sides are browned, remove from the pan and filter the oil. The hot fish will become crispy when exposed to wind. (In fact, if you want to eat fried fish now, just sprinkle some salt, chopped green onion, pepper, chopped coriander, and diced red pepper on the fish and it is ready to serve.) 3. There is a little oil left in the pot, turn on the heat, and add Stir-fry onions, ginger, garlic, and red pepper for ten seconds; 4. Place the fried fish flat on top of the side dishes, add soy sauce, rice wine, and bring to a boil over high heat; 5. Turn over, add sugar, salt, pepper, and a little MSG. Add water to cover the fish. Cover and cook for 5 minutes (less is fine, as long as it's cooked); 6. When you see the sauce is thick and tasty, remove from the pot. Start with the fish, then cover the fish with the garnishes. 7. Remove from the pot and put it into a container (after putting it in, sprinkle some vinegar evenly on the fish body, which can increase the umami flavor, make the color more bright and attractive, and can lock in nutrients and prevent them from being lost easily). Another way to cook food introduction: Crucian carp meat has many fat seeds and is delicious. It can be braised, cooked in soup or stewed. Because it is rich in nutrients and contains a lot of protein, regular consumption can benefit the body. Crucian carp is very suitable for office workers. Staying in an air-conditioned room for a long time can easily cause mental fatigue and dry skin. Eating more crucian carp can not only make the skin elastic, but also relieve stress and improve sleep quality! Cooking materials Ingredients: crucian carp (1 tail, 420g), green onions (1/2), shiitake mushrooms (2 pcs), ginger (2 slices) Seasonings: oil (1 cup), soy sauce (1 tablespoon), Cornstarch (1/2 tbsp), cooking wine (1 tbsp), salt (1/3 tbsp), chicken powder (1/2 tbsp) Cooking technique 1: Clean the crucian carp and make two diagonal cuts on both sides. Drain the water with kitchen paper, add 1/2 tablespoon cornstarch and rub it all over the fish body; wash the fish roe and set aside. 2: Remove the head and tail of the green onion, flatten and cut into sections; remove the stems of the shiitake mushrooms and cut into shreds. 3: Heat 1 cup of oil, add crucian carp and fish roe and fry until golden brown on both sides, set aside. 4: Heat 1 tablespoon of oil, sauté ginger slices, shredded shiitake mushrooms and green onions until fragrant, add 1/2 cup of water, stir well and bring to a boil. 5: Add 1 tablespoon cooking wine, 1 tablespoon Haitian seafood soy sauce, 1/3 tablespoon salt and 1/2 tablespoon chicken powder to taste. 6: Add the fried crucian carp and fish roe, cover and simmer over low heat for 10 minutes, then turn up the heat until the soup is almost dry, then serve on a plate. Tips from the God of Cooking: 1. After frying the crucian carp, sprinkle a little salt into the hot oil, then add the fish roe and fry until golden brown. Otherwise, the fish roe has too much water and may explode and burn people. 2. Drain the water on the crucian carp first, apply a layer of cornstarch on it, heat the pot and rub it with ginger slices, then pour oil to fry the fish so that it will not peel off easily. 3. Crucian carp has a strong muddy smell. After scraping its scales, picking out its gills, disemboweling and removing its internal organs, and also removing the teeth located in the throat behind the gills, the muddy smell of crucian carp can be completely eliminated. 4. When frying and stewing crucian carp, be gentle with your hands. If you use too much force, it will be easy to break the fish body and rupture the skin, which will affect the appearance of the finished dish. 2. Braised grass carp Ingredients: grass carp auxiliary ingredients: pork loin, mushrooms Seasoning: onion, ginger, garlic, salt, sugar, white wine, pepper, light soy sauce, wet starch, sesame oil, edible oil Method: 1. Remove the grass carp Clean the internal organs, cut the fish into "well" shapes, apply salt and marinate for a while, wash and cut the onions, ginger and garlic into minced pieces, wash and cut the mushrooms into shreds, and cut the pork tenderloin into shreds; 2. Put a large amount of oil in the pot and put it on the fire. When the oil is 60% hot, put the whole fish in the pot and fry until golden brown on both sides. Remove and drain the oil; 3. Put the pot on the fire, leave the remaining oil in the pot, and pour in the chopped green onions. , minced ginger, minced garlic, shredded mushrooms and shredded pork, stir-fry, add salt, chicken essence, sugar, grass carp, light soy sauce, pepper, sesame oil, simmer for a while, thicken the gravy and serve. Features: Fresh color and strong flavor. Daily tip: During the process of cooking fish, try to turn it as little as possible. To prevent the pot from burning, you can lift the pot and shake it gently so that the fish will not break easily. 3. Braised silver carp recipe tastes sweet and sour. Ingredients: 750 grams of silver carp. Accessories: fungus (water) 50 grams. Seasoning: 8 grams of white sugar, 8 grams of vinegar, 8 grams of cooking wine, 8 grams of soy sauce, 8 grams of salt, 8 grams of starch (corn) 8 grams of pepper, 5 grams of MSG, 5 grams of green onions, 15 grams of ginger, 5 grams of garlic, 10 grams of each. [Edit this section] Preparation method 1. Clean the fish, use a knife to make cross cuts on both sides of the fish body (as deep as the fish bones) ; 2. Slice the onion, ginger and garlic; 3. Wash the fungus; 4. Heat the oil in the pot, put the fish in the pot, fry until both sides are light yellow, take it out, pour out the remaining oil in the pot, and leave After a while, stir-fry the onion, ginger, and garlic, add cooking wine, soy sauce, and soup until the fish is submerged. Then add the fish, fungus, monosodium glutamate, refined salt, sugar, vinegar, and pepper into the pot and bring to a boil. ; 5. Cook slowly over low heat until the fish is cooked through, take it out and put it on a plate. Add water starch into the pot and pour it on the fish. Serve.

4. The benefits of eating braised carp: children will be smart after eating it, men will be strong after eating it, and women will be beautiful after eating it. Method 1: Main raw materials: carp, onions (leeks, garlic sprouts (heads)), ginger, soy sauce, salt, red pepper (Dried chili pepper/chili powder) (1) Put the oil into the pot, and then put the whole carp in (cut a few times on it to facilitate the seasoning). (2) Let the boiling oil (boiled oil) fry it (if you like frying, fry it a few more times, and the degree of cookedness depends on your preference). (3) Put the prepared seasonings (onions (leeks, garlic sprouts), ginger (put more of this seasoning to make it taste better), add some water (don’t put too much), and put the lid on the pot. Let it simmer for a few minutes (about 3-5 minutes) and then uncover it. (4) After uncovering, start pouring soy sauce (how much you like depends on you) and add red pepper (dried chili pepper/chili powder) ( How much you add is up to you), and finally add salt (how much you add is up to you), stir it a few times and it’s ready! Features: The fish is fragrant and appetizing, and it tastes tender and smooth when eaten. The chili ones are a bit spicy and more refreshing. Note: After you buy the carp, kill it and wash it. Do not put it into the pot immediately, but leave it aside for half an hour. This kind of fish will be delicious after half an hour. , the fish meat will turn into protein! Method 2: Main ingredients: carp Ingredients: pork, winter bamboo shoots, mushrooms, onions, ginger, garlic Seasonings: salt, chicken essence, dried chili peppers, bean paste, sugar, vinegar, soy sauce, beer Cooking method : 1. Wash the carp and cut it into pieces, slice the winter bamboo shoots and shiitake mushrooms, and cut the onion, ginger and garlic and set aside; 2. Put the pot on the fire and pour in the oil. When the oil is hot, add the bean paste and saute until fragrant. Pour in an appropriate amount of water and add salt. , chicken essence, dried chili pepper, beer, soy sauce, and sugar to taste. After boiling, add fish pieces, pork, winter bamboo shoots, mushrooms, onions, ginger, and garlic and simmer for 15-20 minutes. Method 3: Ingredients: 1 fresh carp ( About 750g), 50g fat and lean pork, 10g green onion, ginger and garlic slices, 1000g peanut oil (approximately 60g consumption), 30g soy sauce, 20g cooking wine, 1g MSG, 300g clear soup, 25g water starch , 2 pieces of star anise, 15 grams of pepper oil. Cooking technique: 1. Remove the scales and gills of the fish, cut open the internal organs, and cut the pork with a diagonal knife every 2 cm (to the depth of the fish backbone). 1cm square cubes. 2. Add peanut oil to the frying spoon and cook over high heat until it is cooked. Apply a little soy sauce all over the fish and fry it in hot oil until the fish turns red. 3. Remove the oil from the frying spoon. A little, add onion, ginger, garlic slices, diced meat, star anise and stir-fry, add soy sauce, cooking wine, clear soup, add fried fish, reduce to low heat and cook until the flavor is fragrant. When a quarter of the soup is left, increase to high heat. Add MSG, thicken with water starch, drizzle with peppercorn oil, and serve with a large spoon. Flavor characteristics: Ruddy color, tender and mellow taste.