Cooking Steps

1. 

   Step1:Remove the head of grass carp. Change the knife into square chunks. Add salt, chicken essence, pepper, cooking wine, soy sauce, vinegar, ginger, garlic, dried peppers, prickly ash. Marinate for 46 hours. Then filter out the water. Let it dry in the sun until it is half dry. Generally, it will take half a day in the sun. After drying, you can divide every seven or eight pieces of fish into a bag. Wrap it in a fresh-keeping bag and freeze it in the refrigerator. Take one bag out and defrost it each time you cook. It's simple and convenien

2. 

   Step2:Sliced green and red peppers, fried dry and sharp peppers, sliced ginger, chopped scallio

3. 

   Step3:Put some oil into the frying pan. When it's 80% hot, put in the washed fish pieces. Fry over medium heat

4. 

   Step4:After one side is fried, fry the other side until both sides are golden. Because this dish pursues a tough taste, it takes a little longer to fry. It's better to fry until the skin of the fish is a little dry and burnt black. The meat is a little older

5. 

   Step5:Add shredded ginger, dried peppers, shredded green and red peppers, add a spoonful of bean paste, a spoonful of chopped peppers, a large pot of vinegar, a spoonful of sugar, a small amount of water and a small fire to make it tasty

6. 

   Step6:When the water is almost dry, add a small amount of chicken essence, and collect the juice over high heat. Then you can start the pot and put it on the plate. Finally, sprinkle the onion