Cooking Steps

1. 

   Step1:Wash and chop the grass carp. Add ginger, onion, salt, pepper and cooking wine and marinate for 30 minutes. Then choose ginger and scallion.

2. 

   Step2:Prepare other ingredients during pickling. Cut the dried peppers. Cut the pickled peppers and ginger and garlic and put them together. Pickled ginger pickled peppers don't need too much. It's just a taste.

3. 

   Step3:Add the sweet potato starch to the fish. Add a little water (about 2 tablespoons) and mix well.

4. 

   Step4:Just like this. Just do something.

5. 

   Step5:Deep fry the fish in 70% heat. After setting, gently turn it with chopsticks.

6. 

   Step6:Fry until it's yellowish and remove the oil.

7. 

   Step7:The oil temperature rises. Fry again for 30 seconds until the fish is golden. The surface feels crispy.

8. 

   Step8:Leave the oil in the pot. Stir fry the ginger, garlic, pickled peppers and pepper. Add the spicy sauce and stir fry the red oil.

9. 

   Step9:Stir fry with dried pepper.

10. 

    Step10:Stir fry the side dishes evenly. Celery only sticks. Then add some water to boil, put soy sauce and salt to taste. Attention - don't add too much water.

11. 

    Step11:Add the fish and stir well. Let the juice dry. Mix in the chicken essence and cumin. Mix well and then out of the pot.

12. 

    Step12:Sprinkle with celery leaves and a handful of white sesame seeds. I forgot...

13. 

    Step13:Don't fry the fish for too long. Just wrap it in the soup. It can keep the crispness of the skin of the fish. It tastes dry, spicy and strong. It's excellent when you drink and eat. Oh, by the way. If you haven't finished eating at one time, you can boil it directly with water next time. Properly adjust the taste and scald some vegetables you like. It will become spicy hot. You can also finish two or three bowls of rice. Ha ha.