First, raw materials: 1 grass carp (about 1g), 8g of fresh shell dew and 6g of garlic paste.

seasoning: 1 egg, 1-15g salad oil, 1.25kg soup, 5g refined salt, 4g pepper noodles, 15g cooking wine, 3g monosodium glutamate and ginger slices, 7g garlic cloves, 8g scallions, and 15g pepper and dried chilies.

Production:

1. Scaled grass carp, gills, laparotomy and evisceration were washed, and two fish heads were removed with a knife, and the fish heads and money bones were made into pieces.

2. Slice the fish fillet obliquely, add refined salt, cooking wine, monosodium glutamate and egg white and mix well, so that the fish fillet is evenly coated with a layer of egg paste.

3. Put the wok on the fire, add the broth and salt to boil, add the fish head and bones, and cook with high fire. Skim off the foam on the noodle soup, and add cooking wine to remove the fishy smell. Put soybean sprouts at the bottom of the soup basin. When the fish bones are cooked, pick them up and put them in the soup basin. ?

4. Shake the fish fillets into the pot, pick them up when they are just raw, put them on the fish bones, and then add ginger slices, garlic cloves, scallions, pepper noodles, monosodium glutamate, pepper and dried peppers.

5. Wash the pan, add salad oil, heat it to 7%, pour it into the soup basin, and cook for one or two minutes.

practice 2:

main ingredient: a tail of grass carp?

ingredients: pig blood, konjac, celery, coriander?

seasoning:

① a packet of Chongqing perfume fish material, peppercorns, onions, ginger and garlic

② chicken essence, monosodium glutamate, pepper, cooking wine, soy sauce, dried peppers, crispy minced flowers and sesame seeds?

Practice:

1. Take clean meat of grass carp, size it, and keep the skull for later use. Cut the blood curd and konjac into thick slices, cut the celery into powder and cut the coriander into sections. ?

2. ① Stir-fry the wok and put the oil on fire; ① Stir-fry the aroma and red oil, then add the soup; ② Put the fish skull into the fire until the soup turns white, then remove all the dregs; then put the fish fillets into the pan until they are cut off.

3. Stir-fry the wok again, put the oil on the fire until it is 8% hot, and then quickly pour it on the dish and sprinkle with flower kernels, and serve with celery and coriander.

practice 3:

main ingredient: a carp tail

ingredients: bean sprouts or your favorite vegetables?

seasoning: ginger (a large piece, sliced loosely), garlic (one end can be patted slightly without cutting), appropriate amount of onion, watercress (or chopped pepper), pepper, dried red pepper, Chili powder, salt, monosodium glutamate, pepper, cooking wine, soy sauce, a little vinegar, and cooking oil?

Accessories: raw flour, cooking wine, a little salt, and one egg white?

practice:?

1. Kill and wash the fish, chop off the head and tail, slice into fillets, and chop the remaining fish chops into several pieces. Grab the fillets with a little salt, cooking wine, cornmeal and an egg white and marinate for 15 minutes. Head, tail and fish chops are put on separate plates and marinated in the same way)?

2. Boil a small pot of water, wash the bean sprouts, blanch them in boiling water, fish them into a large basin, and sprinkle some salt according to your personal taste for later use. ?

3. Add three times as much oil as usual in a clean wok. When the oil is hot, add three tablespoons of watercress (or chop and stir-fry) until fragrant. Add ginger, garlic, onion, pepper, Chili powder and dried red pepper and stir-fry over low heat. Add the head, tail and fish chops, turn to high heat, stir well, add cooking wine, soy sauce, pepper and sugar, continue to stir fry for a while, add some hot water, and season with salt and monosodium glutamate (taste salty). When the water boils, keep the fire, put the fillets one by one, disperse them with chopsticks, and turn off the fire in 3~5 minutes. Pour the cooked fish and all the soup into the big pot with bean sprouts just now. ?

4. Take another clean pot and pour in half a catty of oil (the specific amount of oil depends on the size of the prepared container, so when pouring into the big pot, all the fish and bean sprouts will be submerged, and you can visually check). When the oil is hot, turn off the fire and let it dry first. Then add a lot of pepper and dried pepper (depending on the degree of personal spicy), and slowly stir-fry the fragrance of pepper and pepper with low fire. Pay attention to the fire is not too big, so as not to fry. ?

5. When the color of pepper changes quickly, turn off the fire immediately, and pour the oil in the pot with pepper and pepper into the big pot of fish. ?