The ingredients are as follows: grass carp 1, pickled mustard tuber 30g, ginger 1, garlic 3 cloves, bean paste 1 tablespoon, soy sauce 1 tablespoon, salt 2 tablespoons, oyster sauce 1 tablespoon, white vinegar 1 tablespoon and water.

The specific method is as follows: pat ginger flat, chop garlic flat and chop, then wash grass carp, put knife flowers on both sides, then pour cooking wine and spread it evenly, then sprinkle salt, spread it evenly, drain a little water, then add oil to the pot and burn it, and take out grass carp when the surface is brown. Leave the bottom oil in the pan, then put the minced garlic, Jiang Mo and pickled mustard tuber into the pan and stir-fry until fragrant with low fire, then add 1 tbsp bean paste and stir-fry red oil with low fire, add 2 bowls of clear water, add 1 tbsp salt, add 2 tbsp soy sauce, add 1 tbsp oyster sauce and add/kloc-0.

Practice 2: Stewed grass carp

The ingredients are as follows: grass carp 1, salt, cooking wine, 1 shallot, 1 coriander, 1 tablespoon soy sauce, 1 tablespoon cooking wine, 1 tablespoon white vinegar.

The specific method is as follows: clean the grass carp, then cut it into pieces about 2 cm wide from the back, and don't cut off the belly. After grafting, sprinkle cooking wine and salt on the surface of grass carp and smear evenly. Slice ginger, cut onion into sections, prepare coriander and garlic, heat with oil, stir-fry ginger with chives, add soy sauce, cooking wine and vinegar, bring to a boil, add a lot of boiling water, and add fish after boiling.