Crucian carp contains comprehensive and high-quality protein, which can play a very good role in strengthening the elastic fiber structure of the skin. It has a unique effect on relieving early wrinkles caused by mental factors such as stress and lack of sleep. 1. Crucian carp casserole: Ingredients: 3 river crucian carp, 200 grams of magnolia slices, 2 boxes of boxed tofu, 200 grams of fresh mushrooms. Seasoning: 50 grams of refined oil, 5 grams of ginger, 5 grams of garlic, 5 grams of green onions, 3 grams of soaked red pepper, 15 grams of MSG, 20 grams of chicken essence, 3 grams of pepper, and 20 grams of cooking wine. Preparation method: (1) Cut magnolia slices into diamond shapes, box tofu, cut into seven, fresh mushrooms into two, wash and put into casserole for later use. (2) Slice ginger and garlic, scallions, and soaked red peppers into "horse ear" shapes. (3) Remove the scales, gills and internal organs of the river crucian carp, fry in oil until golden brown and take out. (4) Put the wok on high heat, heat the oil, add ginger and garlic slices, green onions, soaked red peppers, and stir-fry until fragrant. Add white soup, add river crucian carp, monosodium glutamate, chicken essence, cooking wine, and pepper, bring to a boil, remove all the foam, pour into the pot, and serve. 2. Douban crucian carp is characterized by bright red color, tender meat, fresh and rich taste, slightly sweet and sour. Ingredients: 2 live crucian carp or 1 mandarin fish (about 600 grams in weight), 30 grams of minced garlic, 50 grams of chopped green onion, 10 grams each of minced ginger, soy sauce, sugar and vinegar, 25 grams of Shaoxing wine, 15 grams of wet starch, 2 grams of fine salt grams, 40 grams of Pixian bean paste, 300 grams of broth, 500 grams of cooked vegetable oil (approximately 150 grams consumed) Production process 1. Wash the fish, cut two knives on both sides of the fish body (the depth is close to the fish bones), and apply Marinate with Shaoxing wine and fine salt. 2. Turn on the wok over high heat, add oil and heat until 70% hot, fry the fish briefly and remove. Leave 75 grams of oil in the pot, add Danxian bean paste, ginger, and garlic and fry until the oil turns red. Add fish and broth, move to low heat, add soy sauce, sugar, and fine salt, cook the fish, and serve Put into plate. 3. Put the original pot on a high fire, thicken the soup with wet starch, pour vinegar, sprinkle with chopped green onion, and pour it on the fish. Serve. Note: Fresh crucian carp or mandarin fish must be used as raw material. The marinade should be thick during cooking so that the fish will stick to the marinade evenly and be flavorful. 3. Egg-milk crucian carp soup. Ingredients for the soup: one crucian carp, 5 peppercorns, 20 grams of egg milk, 10 grams of ginger, 10 grams of green onions, appropriate amount of salt, appropriate amount of chicken essence. Production process: ① After caesarean section of the crucian carp, clean it and set aside. ②Put the crucian carp in 30% hot oil to remove the fishy smell of the crucian carp. ③Add appropriate amount of water and seasonings and simmer over low heat for 40 minutes. ④Add a little egg milk when boiling to make the soup whiter and thicker and taste better. Preparation P.S Custard powder can be purchased at the market. If you want to be more convenient and nutritious, replacing egg milk powder with milk is also a good choice. 4. Dried crucian carp with green onions [Ingredients] 1 crucian carp (about 400 grams). [Seasoning] 5 grams each of rice wine and soy sauce, 0.5 grams salt, 7 grams sugar, 0.1 grams pepper, 1.5 grams MSG. 1 fennel, 1 gram each of sesame oil and ginger juice, 100 grams of green onions, 25 grams of soup, 500 grams of essential oil (actual consumption: 25 grams). [Operating procedures] 1. Wash the crucian carp, cut off the head and tail, cut it into upper and lower pieces, then cut it into 5 cm square pieces, add salt, ginger juice and wine to marinate. Cut green onions into long sections. 2 Heat the oil in a pan, add fish pieces and fry until fragrant on the outside and tender on the inside (needs to be fried again) and take out. 3. Leave the bottom oil in the pot, add green onions and stir-fry until fragrant, add wine, soy sauce, salt, sugar, monosodium glutamate, fennel, pepper, and soup and bring to a boil. Soak the fish pieces in the juice, drip with sesame oil, and take it out of the pot and serve it on a plate. [Featured Comment] Rich onion aroma and delicious taste. Grilled crucian carp with scallions and marinated in juice is better in taste and texture than grilled whole. [Instructions] It needs to be fried again and the green onion needs to be stir-fried until fragrant. 5. Black bean pot and crucian carp soup Ingredients: 1 crucian carp, 2 taels of black beans, 2 taels of eyebrow beans, 2 taels of peanuts, 1 piece of tangerine peel. Crucian carp - harmonizes the stomach and tonifies deficiency, removes dampness and promotes diuresis. Black beans - Contains protein, fat, sugar, vitamin B1, niacin, etc., which can nourish blood and deficiency, nourish and tone. Eyebrow beans - contains protein, can nourish and relieve heat, diuretic and reduce swelling. Peanuts - rich in protein, fat, sugar, vitamins A, B, E, K, lecithin, choline, calcium, phosphorus, iron, etc., can cure malnutrition, weak spleen and stomach, and nourish and moisturize the skin. Peel - can harmonize medicinal properties, ventilate and strengthen stomach, resolve phlegm and regulate qi, relieve cough, and can dispel cold and eliminate stagnation. Method: 1. Wash black beans, eyebrow beans and peanuts, soak them overnight, drain and set aside. 2. Remove the dirt, scales and wash the crucian carp.

Soak the peel until soft and remove the flesh, set aside. 3. Pour an appropriate amount of water into the pot, bring the water to a boil, add the crucian carp and other ingredients, and simmer over slow heat for 3 hours. Tip: It is best not to add salt if possible, as salt will cause moisture to accumulate.