2, squid stewed tofu. Scales and viscera of crucian carp are removed, washed with blood, onions, ginger, garlic and pepper are prepared, and crucian carp is obliquely cut several times, and marinated with salt and cooking wine for a while. Pour oil into the pan and saute ginger and garlic. Drain crucian carp, fry in oil pan until both sides are yellow, and add water to boil. Pour in cooking wine and salt, bring to a boil, add diced tofu, and simmer. When the soup begins to turn white, add onion, pepper and monosodium glutamate.
3, fish head stewed tofu. Wash the silver carp head, coat it with starch, pour oil into the pot, heat it, and fry the fish head slightly. Add water and cooking wine to boil, add tofu, ginger, garlic slices and salt, and cook slowly over medium heat. When the soup turns white, add onion and monosodium glutamate.
4. Sliced fish soup with Chinese sauerkraut. Grass carp scales, viscera and blood. Boning, slicing and pickling with cooking wine and salt for a while. Pour oil into the pot, heat it, saute ginger, garlic and pepper, stir-fry sauerkraut, and add water to boil. After the soup is boiled, add the fish fillets, add salt, turn off the heat after the fish becomes discolored, add monosodium glutamate and serve in a big bowl.
5. Tomato fillet soup. Grass carp packed and sliced. Pour oil into the pan, saute ginger and garlic, stir-fry diced tomatoes for a long time, and stir-fry the soup of tomatoes themselves. The softer and worse, the better. Add water to boil, add fish fillets, add salt, turn off the heat after the fish changes color, add monosodium glutamate and sprinkle with onions.