Posting crucian carp, the representative work of spicy crucian carp in Sichuan cuisine, is warmly welcomed by customers because of its tender meat, spicy and delicious taste, spicy but not noisy. Recently, a special food named Happy Grass Carp is popular in northeast Sichuan, and its taste belongs to small and spicy life. Grass carp with a weight of 150g to 200g is used, and the old pickled radish and ground taro in Sichuan pickle jar are used as auxiliary materials to cook and stir-fry chicken.

Scales and internal organs of carp are cleaned, and a small amount of salt is added, rice wine is reserved, sour radish is sliced, taro is sliced, garlic is broken, ginger is soaked and sliced, celery and shallots are cut into strips. Put 200 grams of cooking oil and 250 grams of old hot pot oil in the pot, heat it to 50%, then stir-fry Pixian bean paste, hot pot bottom material, dried pepper, garlic, pickled ginger, millet pepper and old sour radish, put water in 2000g, boil it, add grass carp seasoning, and change the heat to 5 minutes to taste and take it out of the pot. The oil consumption in the pot is 200g, and then another 250g of old hot pot oil is added to boil. Dried prickly ash, winter shavings and celery fish are sprinkled with boiling oil.

Food: fresh grass carp 1 strip, hot pepper, green pepper, shallot, pepper, soy sauce, monosodium glutamate, ginger, garlic and salt. Practice: clean the fresh grass carp for reservation, cut off the shallots, cut the ginger slices and garlic, and chop the small peppers and green peppers for reservation. Pour vegetable oil into the pot, bring to a boil, pour grass carp for frying, add appropriate salt and fry on both sides. Take the fish out and put it in a plate, ginger slices, garlic, onion, pepper, etc. and stir-fry them in a pot. Add appropriate salt and monosodium glutamate. Stir-fried into seasoning, sweet and delicious, and served on the surface of the fish in the plate.

Raw material grass carp 500g, seasoning oil chili pepper 3 tablespoons, soy sauce 1-2 tablespoons, salt, pepper powder, chicken essence, sugar, vinegar, pure grain wine, sesame oil 1 tablespoon. Practice: Clean the grass carp, wipe dry the water, mix the salt, pure grain wine and vinegar, rub it inside and outside the fish, and pickle it for 30 minutes. Mix light soy sauce, sugar, chicken essence, pepper powder, chili pepper oil and sesame oil into a spicy sauce. Put proper oil in the wok and heat it until it is hot and humid. Take out the grass carp and fry it, soak it in spicy sauce for a while, put the fish in a plate and pour the excess juice on the fish.