Ingredients: grass carp 1500g, sauerkraut 300g, oil, salt, dried red pepper 100g, pepper, 2 spoonfuls of bean paste and ginger.

Practice:

1. Chop pepper, bake pepper in a pan, grind, slice ginger, and cut sauerkraut into sections.

2. Cut a knife at the fish head and tail with a knife, and draw out the lateral line of the fish, which can remove part of the earthy smell of the fish.

3. Cut off the fish head and cut it from the middle.

4. Cut the knife along the back of the fish, gently push the piece of meat, and cut the knife as close as possible to the fish bone.

5. Cut the fish bones into blocks and put the fish heads aside for use. Slice the fish fillets: Tilt the knife to a 30-degree angle and slice the fish fillets not too thick, otherwise it will not be smooth.

6. Pour oil into the pan, stir-fry Pixian bean paste with oil after the oil is hot.

7. Add sauerkraut and stir fry, add water to the pot, and put a little more water.

8. Add fish bones and fish heads and stew for a few minutes, so the fish soup is also delicious, which is good for mixing noodles.

9. Remove fish bones, fish heads, sauerkraut, etc., and try to clean them up and put them into the basin.

10. Slide the fillets into the fish soup gently, and don't stir them vigorously, or the fillets will be broken. Fish fillets are easy to cook. The next step is to pour the fish fillets and soup into a pot, code the peppers, sprinkle with ground pepper and sprinkle a little.

Salt.

1 1. Boil the oil in another pot, and pour it on the pepper while it is hot.

Second, jiaoliu tofu

Ingredients: 300g of tofu, half a broccoli, half a carrot, appropriate amount of shredded ginger with onion, 2 cloves of garlic, soy sauce 1 spoon, half a spoon of vinegar, appropriate amount of sugar, a little salt, a little corn starch, water 1 spoon, and appropriate amount of edible oil.

Practice:

1. Cut tofu, slice ginger and garlic, and shred onion.

2. Heat a pot of water, add half a spoonful of salt, put the tofu blocks into the water, and then remove and drain after the water is boiled.

3. blanch the tofu with water, then blanch the carrots and washed broccoli for about 1 minute, and then pull them out with cold water.

4. Put corn starch on a plate and evenly coat tofu with a layer of dry powder.

5. Heat the oil pan to 60% heat, then add tofu and fry until all sides are golden.

6. Remove the tofu for later use.

7. Blend a bowl of sauce with soy sauce, vinegar, sugar and salt.

8. Saute shredded shallots, ginger slices and garlic slices, pour in tofu and fried seasonal vegetables, stir fry, finally pour in sauce, add some water starch, and turn off the heat with tofu wrapped in sauce.

Third, the saliva chicken

Ingredients: half a chicken (about 500g), dozens of peanuts, 20g of Chili powder, shallots 1 tree, ginger 1 small piece, coriander 1 tree, 2 garlic, dozens of peppers, sesame oil 1 teaspoon, and soy sauce/kloc.

Spoon, vinegar 1 teaspoon, monosodium glutamate 1 teaspoon, a little pepper powder, 2 tablespoons chicken soup.

Practice:

1. Slice ginger, tie shallots, and take more than ten peppers for later use.

2. Wash the chicken, fill the soup pot with clear water until there is no chicken, add ginger slices, onion knots and pepper, and bring to a boil.

3. After the fire boils, turn to medium and small fire 10- 15 minutes and turn off the fire.

4. Take out the chicken and put it in ice water until it is cold.

5. Take out the chicken, chop and set the plate for later use.

6. Heat the pan with a small torch, pour in peanuts, and bake until the leather coat bursts. Pay attention to turning it over at any time and don't burn it.