Braisedcarpmethod:

Ingredients:
A carp (about 7 to 8 ounces), two heads of garlic, ginger slices 5-6 pieces,green onion3 stalks, small red chili peppers 10 or so cut into segments (quantity based on personal tolerance),fermented black beans(I usually substitute with Lao Gan Ma) 1 tablespoon,2 tablespoons, a little salt, chicken essence 1 teaspoon, cooking wine 1 teaspoon, 2 cups water,lean meat stuffing,plant oil.Preparation:Dry the carp well after killing it, use a clean kitchen towel or paper to remove all moisture. Heat oil in a pan and fry the carp until golden on both sides, place the carp on a plate for later use; if your skills are up to it, you can continue cooking in the same pot.Stir-frythe meat stuffing until it changes color, add a little cooking wine (I prefer using Yangyu brand for this), stir in and fermented black beans, along with ginger slices and whole garlic cloves.After one minute of quick stir-frying,put the fried carp back into the pan, add 2 cups of water and sliced red chili peppers. Add a little salt if desired (since the and fermented black beans already have some saltiness), then add chicken essence.

Stew
until the sauce almost thickens, transfer the carp to a plate, leaving the remaining sauce in the pan. Add chopped green onion and stir-fry for two minutes before turning off the heat. Pour the sauce over the carp.This dish is complete; although it seems complex, with everything prepared, it's quick and easy.Characteristics:The color is bright red, fragrant with garlic, crispy skin and tender meat, slightly salty and spicy.Ingredients: carp 500 grams (other fish can be used).Accompaniments:

, ginger, garlic, dried mushrooms,
jujubes
 , salt, vinegar, soy sauce, cooking wine, edible oil.
Preparation:Wash the carp and soak it in a small amount of salt for 5 to 10 minutes.Heat some oil in a pan, add choppedto stir-fry, then add an appropriate amount of water (enough to cover the fish) and place the carp in the pot.Add cooking wine,, ginger, garlic, vinegar, dried mushrooms, jujubes,salt,maltose,soy sauce, cook over high heat until it boils. Reduce to a simmer for about 30 minutes before serving.Soy sauce, cooking wine, and edible oil.Steps:
1. Clean the fish and marinate it in fine salt for 5 to 10 minutes.
2. Heat a small amount of oil in a pot, stir-fry with scallions, then add enough water (to cover the fish).
3. Add cooking wine, ginger, garlic, vinegar, mushrooms, and jujubes.
4. Boil for 30 minutes or so after it comes to a boil.