There are several ways to do this:

1. Braised crucian carp

Raw material: a fresh crucian carp, about 4g

Seasoning: ginger slices, chives, cooking wine, soy sauce, cooking oil, refined salt, monosodium glutamate, sugar, etc

Making tips:

1. Slaughtered crucian carp.

2. Heat the wok and add oil. When the oil temperature is high, add crucian carp, fry the fish until the skin is tight and golden, and then serve.

3. Put a small amount of cooking oil in the wok, add ginger slices and shallots to stir-fry until fragrant, add appropriate amount of clear water, add crucian carp after the water boils, pour cooking wine, add appropriate amount of refined salt, white grain and soy sauce, and turn to low heat for cooking.

4. When the soup is thick, add monosodium glutamate, add chopped green onion, pour bright oil, and take it out of the pot and box it. In this way, a pot of braised crucian carp with strong onion fragrance, delicate taste, salty and sweet taste is made. ?

second, crispy crucian carp?

ingredients: 1kg of live crucian carp (preferably about 1cm long) and 6g of scallion. ?

seasoning: 12g of sesame oil, 3g of sugar color, 6g of rock sugar powder, 1g of white sugar, 3g of spiced powder, 6g of cinnamon, pepper, aniseed, clove, cardamom, 12g of cooking wine, 12g of aged vinegar, 12g of soy sauce and 12g of ginger slices. ?

Production process:

(1) Remove the gills and scales of crucian carp, cut a small mouth about 2 cm long along the belly of the fish under the gills, take out the internal organs (be careful not to break the gall bladder), and rinse it with clear water. ?

(2) Cut the scallion into 1 cm long sections. Mix soy sauce, aged ester and cooking wine together to make seasoning water. ?

(3) Add a room full of pork ribs in the casserole, spread a layer of ginger slices, and sprinkle with spices such as cinnamon, pepper, aniseed, clove and cardamom. Then put the fish head to the side of the pot, centrifugally bar-code it into a neat circle (leaving a hole in the middle to form a chrysanthemum shape) and sprinkle spiced powder on it. Cross-code a row of fish in the middle, cover the holes, and sprinkle a layer of spiced powder to code the scallion segments into chrysanthemums. Pour the white sugar and rock sugar powder into the middle of the scallion section, pour the sugar color of sesame oil evenly on the scallion section, and add more than half of the seasoning water. ?

(4) Move the casserole to a high fire and bring it to a boil, then cover it with a slightly smaller porcelain dish and simmer it on a slow fire. When simmering, let soup boil out around the porcelain dish. If the soup doesn't come up, you must add some seasoning water. According to this method, gradually add all the remaining seasoning water (about 8 ~ 9 hours), and the fish can be simmered. ?

(5) Then uncover the porcelain plate and air it for 6-8 hours, then take out the scallion segments first, and then carefully take out the fish (pay attention to keeping the fish shape intact). When eating, put a small amount of onion on the fish and pour the original soup. ?

3. Crucian carp with bean jelly?

characteristics: bright red color, spicy taste, strong fragrance, delicate fish and simple shape. ?

raw material: a fresh crucian carp (about 75g). 25g of white bean jelly. 15g of cooking wine, 2g of thin pork fat, 5g of salt, 15g of red oil, 1g of lobster sauce, 5g of garlic paste, 1g of bean sprouts, 5g of chopped green onion and 5g of pepper oil. ?

practice:?

① carve 3 knives on both sides of clean crucian carp, and smear with cooking wine and refined salt. Take a bowl, wrap the fish in thin pork fat, put it in the bowl, add onion, ginger and pepper and steam for 15 minutes until cooked.

② Cut onion, finely cut sprouts and celery, mashed garlic and fermented soybean, and put them into a bowl. Chili oil, pepper oil, monosodium glutamate and sesame oil are paired into a flavored juice. ?

③ Cut the bean jelly into cubes with a square of 3cm, boil it with clear water, take it out and drain it, then pour it into the flavor juice and mix well. ?

④ take out the steamed fish, uncover the thin pork fat, put it on a plate, pour the mixed bean jelly with the sauce on the fish, and sprinkle with coriander. ?

4. Crucian carp tofu soup?

Ingredients: crucian carp

Accessories: tofu, pork and coriander

Seasonings: salt, Shaoxing wine, pepper water, chicken essence, onion, ginger and broth

Practice:

1. Cut tofu into small pieces, pork into slices, coriander and onion into sections, and ginger into loose pieces;

2. Wash the fish, blanch it with hot water, put it in cold water, scrape off the black skin and wash it, and blanch the tofu thoroughly to control the clean water;

3. Set fire to the pan and drain the oil. Stir-fry the onion and ginger in oil, add Shao wine, broth, sliced meat, pepper water and salt, then drain the water, fish and tofu after boiling, and simmer for 2 minutes. When the soup is thick and milky, take out the onion and ginger pieces, add chicken essence to adjust the taste, and add coriander to the soup bowl.

characteristics: the soup is thick and white, and the fish and tofu are tender. ?

5. grilled crucian carp with onion?

ingredients: 1.5 Jin for crucian carp, 4 Liang for shallots (only the first paragraph was used), cooking wine, lard, soy sauce, sugar, chicken essence and sesame oil?

practice:?

1. Crucian carp shall be scraped off scales, gills, internal organs and black membrane. Wash?

2. Pick three oblique knife lines on the thick meat parts on both sides of the fish body, and put them on the plate with soy sauce on both sides.

3. Cut the onion (I also added Zhangqiu onion to improve the aroma of onion)?

4. Heat the wok. After using the oil pan, add lard and heat it to 7% to 8%. Fry the crucian carp on both sides of the wok. Cook the fried crucian carp in cooking wine (my Huadiao wine) immediately, cover it and stew it slightly to remove the fishy smell. Then add soy sauce, sugar, clear water and chicken essence. Cover it and simmer for about 5 minutes, and take it out.

5. Reheat the pan, add the oil to 7% or 8% heat, add the onion to stir-fry the fragrance, that is, pour the crucian carp juice into the boil and simmer for about 1 minutes instead. Tighten the soup, pour the sesame oil, and take it out of the pan and plate it.