Sticking crucian carp, a representative work of spicy crucian carp in Sichuan cuisine, is warmly welcomed by customers because of its tender meat, spicy and delicious taste, and spicy but not noisy. Recently, a special food called Happy Grass Carp is popular in northeast Sichuan, and its taste belongs to a small and medium-sized spicy life. Grass carp ranging from150g to 200g, with old pickled radish and taro in Sichuan pickle jar as auxiliary materials, were used to cook fried shredded chicken with hemp flavor.

Clean the scales and internal organs of carp, add a little salt and yellow wine for later use, slice sour radish, slice taro, minced garlic, slice ginger, slice celery and shallots. 200g of cooking oil and 250g of old chafing dish oil are put into the pot, heated to 50%, then added with Pixian bean paste, chafing dish bottom material, dried chili, garlic, pickled ginger, millet pepper and sour radish, stir-fried, added with 2000g of water, boiled, added with grass carp seasoning, and seasoned with low fire for 5 minutes. Use 200g of oil in the pot, and then add 250g of old chafing dish oil to boil. Dried pepper, wax gourd and celery fish are sprinkled with boiling oil.

Ingredients: fresh grass carp 1, pepper, green pepper, shallot, pepper, soy sauce, monosodium glutamate, ginger, garlic and salt. Practice: Wash fresh grass carp for later use, cut shallots into sections, cut ginger slices and garlic into sections, and chop small peppers and green peppers for later use. Pour vegetable oil into the pot, bring to a boil, pour grass carp and fry until cooked, add appropriate amount of salt and fry on both sides. Take out the fish and put them on a plate, such as ginger slices, garlic, onions, peppers, etc. Then stir fry in the pan. Add proper amount of salt and monosodium glutamate. Stir-fried into seasoning, sweet and delicious, and serve the surface of the fish on the plate.

Raw grass carp 500g, seasoning oil pepper 3 tbsp, soy sauce 1-2 tbsp, salt, pepper powder, chicken essence, sugar, vinegar, pure grain wine and sesame oil 1 tbsp. Practice: Clean grass carp, wipe dry the water, mix salt, pure grain wine and vinegar, rub inside and outside the fish and marinate for 30 minutes. Mix soy sauce, sugar, chicken essence, pepper powder, Chili oil and sesame oil to make a hot sauce. Put some oil in the wok and heat it to damp heat. Take out the grass carp, fry it, soak it in hot sauce for a while, put the fish on a plate, and pour the excess juice on the fish.