Cooking Steps

1. 

   Step1:Cut grass carp along both sides of the main bone. Let the fish spread flat.

2. 

   Step2:Then make a few more cuts on both sides of the fish.

3. 

   Step3:Sprinkle salt and cooking wine. Marinate for 10 minutes.

4. 

   Step4:Cut the pickled ginger into pieces. Cut the mushrooms, parsley and millet peppers into pieces. Cut the lotus root into small pieces.

5. 

   Step5:Heat up the oil in the wok. The amount of oil is a little more than usual. Heat the oil and put in dried pepper, prickly ash, fragrant leaves, star anise, cinnamon, grass fruit, ginger and garlic. Stir fry to taste. Add 1 tablespoon of dried mom, 1 tablespoon of chopped peppers, 1 tablespoon of black bean. Stir fry the red oil.

6. 

   Step6:After smelling the fragrance, continue to add mushrooms, parsley, lotus root and stir fry evenly. Transfer in 1 tablespoon rice wine, 2 tablespoons raw soy sauce, 1 teaspoon old soy sauce and 1 teaspoon sugar.

7. 

   Step7:Pour enough warm water into the pot. Boil for 3 minutes. Let the fragrance come out completely. In this step, you can taste the salt and decide whether to add salt or not.

8. 

   Step8:Prepare a piece of baking oil paper. Lay the fish flat in the center. Sprinkle with cumin powder and chili powder. If the oil paper is too narrow to wrap, the fish can lie flat.

9. 

   Step9:Then pour the fried soup on the fish and sprinkle with shredded coriander.

10. 

    Step10:Fold up the baking paper. Wrap the fish. Tighten both ends.

11. 

    Step11:Brush the pan with a thin layer of oil. Put on the wrapped fish. Brush oil to avoid coating damage caused by dry burning of pot.

12. 

    Step12:Turn on the medium and low heat. When you hear the boiling sound of the soup, continue to cook for 1015 minutes. When the fish is completely cooked, you can open the oil paper.

13. 

    Step13:I highly recommend you all make this fish. It's really delicious.