Make grass carp, vegetable oil, salt, monosodium glutamate, pepper, lobster sauce, pepper, cooking wine, red oil, oyster sauce, starch, onion ginger, dried pepper and sesame oil soup.

Methods and steps

1. The bought fresh grass carp needs to be slaughtered and cleaned, and then chopped into pieces for later use. At the same time, add proper amount of cooking wine and salt to grass carp, stir a little onion and ginger evenly, and let it stand for 5 days. Take out the pickled fish pieces, remove the onions and ginger and throw them away, then prepare a handful of peppers, change them into oblique slices, and prepare onion and ginger slices for later use.

2. Boil the oil in the pot, add a teaspoon of cooking oil to the pot, and when the oil temperature is 80% hot, put the marinated fish pieces into the pot, fry until both sides are golden and dry, and remove the oil respectively. Leave a little base oil in the pot, then add dried pepper, ginger slices and fermented soybean, stir-fry over high fire, put the fish pieces into the pot, add appropriate amount of hot sauce, monosodium glutamate, oyster sauce and fresh soup, cover the pot and let the fish stew for 15 minutes, finally pour in a little red oil and sesame oil, and thicken with starch juice to serve.

Second, colorful fish

Production of grass carp, corn kernels, pine nuts, red pepper, green pepper, vegetable oil, salt, monosodium glutamate, starch, cooking wine, chopped green onion, Jiang Mo and egg white.

Methods and steps

1. Clean the grass carp, cut it into cubes, and then add an egg white, a proper amount of chopped green onion, Jiang Mo, cooking wine and half a bowl of starch water to size the grass carp. Add a spoonful of salt and monosodium glutamate, and let the grass carp stand 10 minutes to taste. In the pickling process, red peppers and green peppers need to be cleaned and sliced for later use. Fry pine nuts for later use. Blanch the corn kernels with boiling water for three minutes.

2. Boil the oil in the pot, put a tablespoon of cooking oil in the pot, and when the fire reaches 80% heat, put the diced fish in the pot and fry it. Then add the prepared corn kernels, green pepper slices, red pepper slices and pine nuts and stir-fry for two minutes. Finally, add a teaspoon of salt and monosodium glutamate and stir-fry evenly to taste. Add half a bowl of starch water to thicken, and you can take it out of the pot to ensure the taste of the fish.