The market to buy the grass carp please master the fish meat slice down, (you can also go home to slice, remove the head from the head of the fish along the fish bone backward horizontal knife to the fish meat slice down, remove the fish meat on the row of thorns) cut into fish pieces or fish strips, clean with water to control the drying of the water, onion cut into segments, the pot to leave the bottom of the oil, the first onion, ginger and garlic popping aroma, add wine, soy sauce, sugar, balsamic vinegar, salt and pepper seasoning, add the fresh stock Boil, leave the bottom oil in the pot, first use the onion, ginger and garlic to burst incense, add cooking wine, soy sauce, sugar, balsamic vinegar, salt and pepper to taste, add fresh broth to boil, sweet and sour fish is a special traditional dish in Shandong, belonging to the Lu Cai cuisine. Sweet and sour fish chunks with peanuts as the main material, the practice is very simple, as long as you follow the recipe step by step you can make a delicious dish. It is easy to make, with simple ingredients and rich in nutrients.

Fourth Add a little oil to the pot, add salt, vinegar, sugar, ketchup, water, stir and then add cornstarch thickening, cook into sweet and sour sauce, pour into the fried fish fillets, sprinkled with green onions can be eaten. This smoked fish originally appeared more New Year's Eve, now has slowly evolved into a daily snack food. It can also be added to soups and stir-fries. Start a pot of oil, wide oil, oil temperature 7 into when the marinated fish in the batter inside a bit, so that the fish all wrapped in the above batter, lifting the tail of the fish, the pot began to fry, when the fish body flour appeared golden brown, you can get out of the pot stereotypes.

The fish killed wash, remove the head, remove the tail, and then cut the fish body into small pieces, into the basin, pour wine soy sauce, beat the egg white, wipe well marinated for a few minutes, and then sprinkled with cornstarch to wipe well. 1. Grass carp meat clean (perch can also be less spiny, children can also eat), remove the skin and fish bones, cut into 1cm thick slice. Into the basin, mix 1/2 teaspoon of salt, first put cooking wine and then put dry starch, mix well and marinate for 20 minutes. 1, first of all, wash the fish, remove the scales and gills, remove the viscera, the fish head cut off, the fish body split and cut into chunks in a pot, under a little cooking wine, salt, monosodium glutamate, starch, soy sauce with the hands of the shaking into the taste for 40 minutes.