I. Ingredients: 1 grass carp (about 1000 grams) 8 grams of fresh shellfish, 6 grams of garlic.

Seasoning: 1 egg, 1000-1500 grams of salad oil, soup 1.25 kg, 5 grams of salt, 4 grams of pepper, 15 grams of cooking wine, monosodium glutamate (MSG), 3 grams of ginger, 7 grams of garlic cloves, green onion knuckles 8 grams of peppercorns, dried chili peppers 15 grams each.

Production:

1, the grass carp scales, gills, disemboweled, gutted and cleaned, with a knife to take off the two fans of fish meat, fish head, money bone made into blocks.

2, the fish oblique knife sliced into thin slices, add fine salt, cooking wine, monosodium glutamate, egg white and mix well, so that the fish slices evenly coated with a layer of egg paste.

3, the frying pan on the fire, add broth, salt boiling, under the fish head, fish bones, simmering over high heat. Skim off the soup surface foam, drop into the cooking wine to fishy. Put soybean sprouts on the bottom of the soup pot. When the fish bones are cooked, fish up and put into the soup pot.

4, the fish slices shake scattered into the pot, when the fish slices just break the life of the fish fish, put on the fish bone, and then add ginger, garlic cloves, green onion section, pepper, monosodium glutamate, pepper, dry chili and so on.

5, clean the pot, put salad oil burned to seventy percent of the heat into the soup pot, simmering for a minute or two into.

Practice two:

Main ingredient: a tail of grass carp?

The ingredients: pork blood wang, water konjac, celery, cilantro?

Seasoning:

①Chongqing perfumed fish seasoning packet, pepper, green onion, ginger, garlic

② chicken essence, monosodium glutamate, pepper, cooking wine, soy sauce, dried chili peppers, crispy crushed flower kernels, sesame seeds?

Practice:

1, the grass carp to take the clean meat code flavor sizing, skull spare. Blood Want, konjac cut thick slices, celery minced parsley cut section.

2, ① frying wok on the fire put the oil put ① stir fry the flavor and red oil, add soup seasoning ② high heat into the fish skull to the soup color white after fishing out all the dregs and then put into the fish fillets to the break after the pot .

3, wok heavy heat oil to 80% heat into the dry chili, sesame seeds and quickly poured on the dishes sprinkled with flowers, celery cilantro section of parsley that is completed.

Practice three:

Main ingredient: carp a tail

The ingredients: bean sprouts or their favorite vegetables?

Seasoning: ginger (a large piece, pat loose slices), garlic (a head, slightly pat can be, do not have to cut), green onion moderate, bean (or chopped pepper), pepper, dry red pepper, chili powder, salt, monosodium glutamate, pepper, cooking wine, soy sauce, vinegar a little, cooking oil?

Accessories: cornstarch, cooking wine, a little salt, an egg white?

Practice: ?

1, the fish will be killed and washed, chopped off the head and tail, sliced into fillets, and chopped the rest of the fillet into several pieces. Fish fillets with a little salt, cooking wine, cornstarch and an egg white scratched well, marinated for 15 minutes. Head and tail and fillet on a separate plate and marinate in the same way)?

2, boil a small pot of water, wash the bean sprouts, put into the boiling water, scalded, fished into a large pot, according to personal taste sprinkle a little salt, standby.?

3, in a clean frying pan with three times the usual frying oil, when the oil is hot, put three tablespoons of bean curd (or chopped fried) burst incense, add ginger, garlic, green onions, peppercorns, paprika, chili powder and dried red chili pepper stir-fry over medium-low heat. After the taste, add the head and tail and fish fillet, turn to high heat, turn well, add wine and soy sauce, pepper, sugar to taste, continue to stir-fry for a few moments, add some hot water, and at the same time, put salt and monosodium glutamate to taste (to taste salty and bland). When the water boils, keep the heat high, put the fish slices in one by one, use chopsticks to disperse, turn off the heat for 3~5 minutes. Pour the cooked fish and all of the broth into the large pot that just held the bean sprouts.?

4, another clean pot, pour half a kilogram of oil (the specific amount of oil depends on the size of the container prepared to pour into a large pot, the fish and bean sprouts all submerged shall prevail, you can eyeball it). When the oil is hot, turn off the heat and let it cool for a while. Then add more peppercorns and dried chili peppers (depending on the individual's degree of numbness and spiciness), and slowly stir-fry the peppercorns and chili peppers with a small fire. The fire should not be too big, so as not to fry paste.

5, the color of the pepper is changing, immediately turn off the fire, the pot of oil and pepper and pepper together into the fish pot.