Let me talk about what Sichuan carp can do first.

Materials:

1 live carp (weighing about 900g), 100g pickled pepper, 35g pickled ginger, 50g garlic, 200g sauerkraut, 25g wild pepper, 500g fresh soup, 5g salt, 1.5g pepper, 3g monosodium glutamate, 50g cooking wine and a little ginger onion.

Method:

1. Remove the head of carp in primary processing. Spine, then cut two pieces of meat with thorns into small corrugated pieces and season with ginger, onion, cooking wine and salt 15 minutes.

2. The soaked red pepper, soaked ginger, garlic and pepper are cut into rice grains together, and the sauerkraut is replaced by small pieces.

3. Put the pot on fire, add the mixed oil to heat it, add chopped pickled peppers, pickled ginger, garlic and pepper, stir-fry in Nanxiang, add pickled cabbage sand to make it fragrant, add fresh soup, add fish head and spine to cook/kloc-0.5 minutes or more, and add salt, cooking wine, pepper, monosodium glutamate and fish pieces to cook for 3-5 minutes.

Sichuan style carp

Seasoning: fish (this is definitely indispensable. Crucian carp, carp and silver carp are the best. Silver carp should be cut into pieces, crucian carp and carp are not needed), pepper (about 20-30 pieces), ginger (1 piece), pickled ginger (1-2 pieces), pickled red pepper (6 pieces 1-2 garlic (the whole is 1)

Note: the amount of pepper, ginger and pepper is selected according to personal taste. If you like it, put more.

Now it's time to cook fish:

1. Clean the fish with a little salt, onion leaves and a little wine. Stir and put into a container for later use.

2. Chop ginger, soaked ginger, soaked red pepper, dried or bright red pepper, garlic and scallion together, add pepper, finely roll it into fine seeds, and put it in a container for later use.

3. Chop the remaining green parts of leeks and green onions and cut them very short. About 0.2. Put it in a container.

4. Chop the leaves of Pogostemon cablin, coriander and shallot, and be careful not to cut too much.

5. Pour vegetable oil into the pot, add animal oil after heating, and the oil is more delicious. When the oil is cooked, put the fish (without onion) 1-2 minutes. Add water to the pot, cover the fish, add the seasoning prepared in the second step, and decide whether to add salt according to the situation. Cover the pot and cook for 4-5 minutes (the fish is cooked).

6. Pick up the fish and put it on the plate. Use the hot juice left in the pot, add a little salt and pour it into the prepared in the third step. When everyone 1 minute (note that the color of leek must be green), pour in the water blended with glutinous rice flour (add monosodium glutamate or chicken essence) to collect the juice and prepare for the pot. Pour these into the fish plate.

7. Finally, put the seasoning dishes prepared in the fourth step.