Okay, here is a recipe

Cooked crucian carp with green pepper and perilla

Materials

Curian carp, salt, lard, water, Ginger slices, green pepper, perilla

Method 1. Spread salt on the crucian carp and let it sit for a while, then heat the lard and fry both sides of the crucian carp until brown;

2. Add water to cover the crucian carp. Add ginger slices and green pepper and cook over medium heat for 10 minutes;

3. Add perilla and continue cooking for a while, then the seasoning is OK~

Braised fish with green pepper and perilla

Ingredients

Seasoning: 10 grams each of green pepper, red pepper, and perilla, 5 grams of chives, 20 grams of ginger, 20 grams of garlic, 10 grams of refined salt, 20 grams of MSG, chicken powder 20g, 3g pepper, 1kg purified water, 60g tea oil.

Method 1. Use fire tongs to remove the gills of the fish, remove the internal organs and rinse well; cut the green pepper into 2×2 large pieces diagonally, as well as the red pepper; chop the perilla; cut the green onion into sections; chop the ginger. into rice; mince garlic into puree.

2. Heat the pot and add tea oil. When it is 60% hot, add the killed fish to the pot and fry over low heat for 2 minutes. Turn the fish over and fry over low heat for another 2 minutes. Add purified water, minced ginger, and minced garlic and bring to a boil over low heat. After 30 minutes, when the juice is thick and white, add perilla, green pepper, red pepper, refined salt, chicken powder, and pepper and continue to simmer over low heat for 1-2 minutes. Sprinkle Slice green onions and MSG, put them into the fish bowl, and serve.

Braised grass carp with perilla

Ingredients

1 pound of grass carp meat, 1 bunch of perilla leaves, several garlic cloves, several ginger slices, and several green onions. 1 small grain of star anise, appropriate amount of oil, soy sauce and salt

Method 1. Wash and cut the grass carp into pieces (I asked the seller to cut it for me and wash it when I get home), wash the perilla leaves and green onions. Clean and peel the garlic.

2. Slightly fry the surface of the fish in oil to prevent the fish from falling apart when braised, and then place it on a plate.

3. Heat the oil in the pan, put the garlic, ginger slices and star anise in the pan, burst them, then add an appropriate amount of water, and put the grass carp in the pan.

4. Add a little salt and soy sauce, simmer over low heat for about fifteen to twenty minutes, turning the fish in the middle.

5. Finally add the perilla leaves and green onion strips, cover the pot, and serve after two or three minutes.

Perilla Fish Joe

Ingredients

Eel, perilla leaves, garlic, ginger, cooking wine, salt, white sugar, wet starch, light soy sauce, Dark soy sauce, red pepper, salad oil

Method 1. Cut the prepared eel into inch-long sections, add two spoons of cooking wine, mix well and set aside

2. Slice ginger and garlic Press open, cut the red pepper into small pieces, cut the perilla leaves into inch sections and set aside

3. Pour the salad oil into the pot, add the sliced ??ginger, garlic and red pepper cubes, and set aside. Fry until fragrant

4. Pour in the fish chowder segments, stir-fry over high heat, add a small spoonful of sugar and salt to taste, and continue to stir-fry until the dark soy sauce is colored.

5. When the fish is 7 minutes cooked, add the perilla leaves and stir-fry until cooked

6. Add wet starch to thicken the sauce before serving