Sweet and sour fish pieces: raw materials: carp, vinegar, sugar, chopped green onion, Jiang Mo, soy sauce, refined salt, wet starch and broth. Practice: Clean up the fish. Burn peanut oil to 70% maturity. Hold the fish with a shovel to avoid sticking to the bottom of the pot, fry for 2 minutes, and press the fish head into the oil with a shovel to fry. Peanut oil is left in the frying spoon. When it is half cooked, add onion, ginger and minced garlic, cook with vinegar and soy sauce, add broth, white sugar and wet starch, boil it into sweet and sour juice, take it out with a frying spoon and pour it on the fish quickly.

Beer fish: raw materials: carp, beer, tomato, green pepper, peanut oil, salt, onion, ginger, garlic, soy sauce, bean paste and fermented milk. Practice: Wash the fish, gut it, cut it into large pieces and drain it for later use, cut tomatoes into small pieces, and cut peppers into small pieces. Onion, ginger, garlic and pepper are processed for later use. Heat the oil in the pan for 8 minutes, fry the cut fish until golden brown, and take it out for later use. Heat the oil to 6 minutes in another pan, add onion, ginger, garlic, dried chili and stir-fry, then add pepper and bean paste. Add beer and soy sauce. Bring to a boil and add the fish pieces. After boiling, simmer for about 15 minutes, then pour in fermented milk and salt. Turn to medium-high heat until the soup thickens.

Sour soup carp: raw materials: carp, bean sprouts, pickled tomatoes, fresh tomatoes, water-borne auricularia, salt, monosodium glutamate, sugar, vinegar, peanut oil, soup, pepper, onion, ginger and coriander. Practice: cut carp into pieces and soak them in clear water for later use; Soak tomatoes and chop fresh tomatoes. Heat an oil pan, add onion and ginger until fragrant, add tomatoes and stir fry, add soup, bean sprouts and black fungus, add salt, sugar, vinegar, monosodium glutamate and pepper, add soaked fish pieces, stew until cooked, and sprinkle with coriander segments.

Tomato sweet and sour carp: raw materials: 1 carp (about 500g), a little salt and chicken essence, 5g garlic, sugar 12g, tomato sauce and vinegar 10g, and a little starch and water. Practice: Wash carp, marinate with salt for a while, sprinkle with starch and pat well. Heat the oil in the pan, fry the carp, take it out and put it on a plate. Leave oil in the pan, stir-fry garlic until fragrant, add vinegar, chicken essence, sugar and tomato sauce, pour in a little water, add water starch and stir well, then pour it on the fried carp.