1, practice one:

Materials: 3 taels of fish fillets, 3 taels of soybean sprouts, 1 tbsp of cornstarch, 1 tbsp of cooking wine, salt, monosodium glutamate in moderation.

Put the starch, cooking wine and moderate salt into the fish fillets to catch the flavor for about ten minutes, and cook them in a pot of boiling water for about two minutes.

Scoop out with a leaky spoon and set aside.

In a pot, add soup and boil, then add soybean sprouts and salt and cook for about five minutes.

Pour the fish fillets into the pot.

Boiled put monosodium glutamate, spatula well from the pot of soup bowl, and then sprinkled with a little chopped green onion that is.

2, practice two:

Main ingredient: grass carp.

Accessories: cilantro, angelica, ginger, cooking wine and so on.

First the fish sliced into thin slices (the knife should be sharpened first fish slices the thinner the better, eat up the feeling that there is not a small splinter), chopped coriander, ginger shredded, angelica cut into small segments, standby.

Fish fillets into a small amount of sugar, salt, monosodium glutamate seasoning plus put the right amount of starch and mix well. Angelica (can not be too much, otherwise you can not eat the fish incense) section with the right amount of water to soak.

The pot into the amount of water, pour Angelica and ginger boiled. When the water boils, slide in the fish slices and use chopsticks to gently stir the fish slices to prevent them from sticking together.

The soup boils again for a few moments until the fish slices turn white and float, then add salt, MSG, a little wine and pepper and turn off the heat, sprinkle in chopped parsley and start the pot. Fish fillets tender, soup clear flavor, you can try.

3, practice three:

Main ingredient: 500 grams of grass carp.

Accessories: 150 grams of sour cabbage, egg white 50 grams.

Seasoning: 30 grams of starch (peas), 3 grams of salt, 10 grams of cooking wine, 1 gram of monosodium glutamate, 1 gram of pepper, 10 grams of green onions, 5 grams of ginger.

Sauerkraut change thin slices.

Egg white with dry soybean flour into egg white paste.

Grass carp scales, gills, from the tail under the knife pick off the fish meat, change the slice.

Marinate with ginger, green onion, cooking wine, salt, after the taste, fish out the green onion, ginger do not, wrapped in egg white paste.

Wash the pot, ginger, green onion add milk soup, boil and pick ginger, green onion.

Put in the sauerkraut, fish bones, until the sauerkraut cooked flavor, under the pulp good fish fillets.

Cook until the fish slices break raw, put monosodium glutamate, salt, sprinkled with green onion when starting.