Dish name: Crispy fish features: bright red color, crispy on the outside and tender on the inside, spicy and sour taste; vivid shape, with the meaning of "carp jumping over the dragon's gate". Ingredients: carp, chopped green onion, minced ginger, cornstarch, pickled pepper, sugar, vinegar, Shaoxing wine, refined salt, monosodium glutamate, chicken essence, etc. Preparation: ① Slaughter and wash the carp, cut it with a flower knife, pat it with cornstarch, fry it in a hot oil pan until it is crispy on the outside and tender on the inside, remove it, drain off the oil, and put it on a plate. ②Leave a little oil in the pot, add chopped green onion, minced ginger, and pickled peppers and stir-fry briefly. Add sugar, vinegar, Shaoxing wine, MSG, chicken essence, and water to make a sauce. Thicken with wet starch, pour over the fish body, and sprinkle with coriander and shredded green onions. , red pepper shreds, garnish with coriander on the side of the plate to serve. Recipe name: Sweet and Sour Crispy Fish. Sichuan cuisine. Type of snack. Basic features: golden red, crispy on the outside, tender on the inside, sweet and sour, salty and fresh. Basic ingredients: 1000g fresh fish, 70g vegetable oil, 45ml soy sauce, 20ml cooking wine, 50ml vinegar, 2.5g pepper, 6g salt, 2g MSG, 100g sugar, 10g chopped green onion, 5g ginger, minced garlic 15 grams, 15 grams of starch. Production process 1. Remove the scales and gills of the fish, wash the evisceration, beat into peony knives on both sides, marinate with green onions, ginger (beat into pieces), salt, cooking wine and pepper, then remove the green onions. , ginger, hang the paste with water starch, and pat dry starch well. 2. When the oil is 70% hot, fry the fish until cooked and take it out. When the oil is heated to 80%, re-fry the fish until crispy and serve on a plate. 3. Leave the bottom oil in the pot, add chopped green onion, ginger, minced garlic, soy sauce, salt, cooking wine, pepper, monosodium glutamate, sugar and vinegar. When the juice boils, thicken the sauce. Pour in the boiling oil and pour the juice evenly over the fish. Serve Ingredients: One piece of grass carp (750g) Seasoning: peanut oil, sugar, aged vinegar, refined salt, cooking wine, soybean flour, ginger (granules) and soy sauce Method: First, wash the fish to remove phosphorus and gills. Make diagonal cuts on both sides of the fish body to the fish bones (approximately eight cuts on each side), smear the fish with cooking wine and add refined salt. After ten minutes, sprinkle the fish body with dried bean flour (preferably more Add soybean flour a few times to coat the fish with a slightly thicker and even layer of soybean flour) and set aside. Add oil to the pot until it reaches 60% temperature. Put the hand-held fish tail and fish head down into the pot. Use an oil spoon to slowly pour the oil on the fish until it is half-cooked and takes shape. Remove it. Heat the oil in the pan to 80%, put all the shaped fish into the oil pan and fry until golden brown, remove and set aside. Put a little oil in the pot, add ginger and fry until fragrant, add water (about a small bowl), add sugar, aged vinegar, soy sauce, make a sweet and sour sauce, finally add water soybean flour to collect the juice and pour it on the fish on the plate, done !