It looks just fresh grass carp, but the secret lies in seasoning. Mix diced fish with potato powder, stir-fry in hot oil, add vinegar mixed with ginger, red pepper, onion and wet starch, wine and other seasonings, and stir-fry small fried fish with golden color and spicy and slightly sour taste. Plus the fish itself is tender and slippery, just looking at the pictures is enough to make your mouth water.

Three cups of chicken-one oil, one sauce and one wine.

At first, I was curious why I cooked chicken in a cup. When I say cup, I mean that this dish only adds a cup of lard, a cup of soy sauce and a cup of rice wine without soup, so the cooked chicken is bright and fragrant. This dish originated in Jiangxi and spread to Taiwan Province Province as a representative of Taiwan Province cuisine. It is said that three cups of chicken were made to worship Wen Tianxiang, which was later improved. The source is slightly tragic. At this time, just pay attention to the food.

Four-star full moon rice noodle fish named by Grandpa Mao

During the period of land reform, local people used to entertain Chairman Mao with rice noodles, fish and four side dishes, so Chairman Mao was named "Four Stars Looking at the Moon" and has been passed down to this day. Grass carp is used as rice noodle fish. Put the lettuce leaves under the steamer, cover with indica rice flour, and cover with full grass carp slices for steaming. Then pour in the spicy sauce, sprinkle with chopped green onion, and finally the delicious rice noodle fish is finished. This dish is full of weight and the price is favorable. Even if it is too spicy to stop eating every time, sitting on a low table with three or five friends is the accurate way to open it.

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