Raw materials: 500 grams of carp

Accessories: green onions, ginger, garlic, mushrooms, dates, refined salt, vinegar, soy sauce, cooking wine, cooking oil. Practice:

1. Wash the fish and macerate it with refined salt for 5~10 minutes and leave it for use.

2. Put a little oil in the pot, when the oil is hot, stir-fry the pot with chopped green onion, and then add an appropriate amount of water (enough to cover the fish).

3. Add cooking wine, scallions, ginger, garlic, vinegar, mushrooms and dates, and boil over high heat.

4. After boiling, simmer slowly for about 30 minutes.

"Braised Carp"

Features: soft and tender, fresh and fragrant, persimmon red color.

Main ingredient: 1 carp (about 750 grams).

Ingredients: 5 grams of fungus, 10 grams of asparagus, 10 grams of oil, 10 grams of green onion, 10 grams of ginger, 1 egg, 30 grams of flour gravy.

The ingredients: 4 grams of monosodium glutamate, 15 grams of cooking wine, 10 grams of sugar, 100 grams of oil, 30 grams of soy sauce, 10 grams of brine, 1500 grams of peanut oil (about 75 grams), 350 grams of soup.

Method: 1, after the initial processing of carp expanded a little, with a slope knife method to solve the pattern of Valang-shaped, in the egg yolks, powder gravy and a little soy sauce into a paste dipped; fungus root, wash, pinch into large pieces; asparagus cut into willow leaf blades, scallions cut into segments; ginger peeled, patted with a knife to loosen. When the oil is hot sixty percent, the first fish fried persimmon yellow.

2, the pot on the fire, another large oil, add soup, ingredients, ingredients and fish, burn through the fire, a little hook water thickening, to be thickened when the juice collected into the fish plate that is complete.