Cooking Steps

1. 

   Step1:A live grass carp. Use the back of the knife to knock the fish out. When knocking, it should be heavier. Avoid the fish tail from bouncing up and hurting itself when shaving the scales. When scaling, the fish belly and scales on the back of the fish should be cleaned. Insert the root of the knife into the gill and turn hard. The gill will be dug out. Take the knife from the back of the fish. Cut the fish open. Don't go too deep to cut the gall bladder. Stand up and press the back of the knife with your hand. Break the fish's head. Take out the fish's internal organs. The black film in the grass carp's belly must be scraped clean or it will taste bitter. The grass carp's teeth must be buckled off or it will taste bitter. Clean the grass carp and chop off the fish head. Chop off the fins. Put a flower knife on the back of the fish. Deep into the back of the fish. Cut off the third knife. The purpose of the flower knife is to make the fish taste better. Cut the fish pieces and put them into the bowl. Add some salt and spread evenly on the flower knife. Marinate for 15 minutes. 15 minutes later. Pick up the fish and blow it for 10 minutes. Then turn it over and blow it for 10 minutes. Blow dry the skin of the fish. It is not easy to stick to the pan when frying. The fried fish is more fragrant.

2. 

   Step2:A proper amount of green pepper. Cut the hob. Cut into the hob pieces. After cutting, put them into the plate for standby. Garlic, ginger, chilli sauce and Douchi sauce.

3. 

   Step3:In the pan, remove the right amount of oil and light the pan. Put the fish into the pan in turn. Fry the back of the pan first. Turn the pan. Fry the back of the fish until it is yellow and fragrant. After the back is fried, use the spatula and chopsticks to turn the fish over. Turn the pan again to fry the fish inside. When frying inside, use the spatula to hold the fish. Fry the fish in a bowl and set aside.

4. 

   Step4:Heat the pot. Remove the right amount of oil. Put in 1 scoop of chilli sauce, 2 scoops of chili sauce. Stir fry the sauce over low heat. Stir fry the sauce and pour in the ginger until fragrant. Stir the ginger and pour in the fish. Add one tablespoon of Erguotou Wine. Cover the pot and simmer for 15 seconds. Don't use the low alcohol liquor which is not volatile. The dish will smell of alcohol. Add some stock. Level the stock to the fish surface. Use a spoon to pull out the fish. Add garlic seeds. Add some white pepper. Add some old soy sauce. Cover the pot and heat for 5 minutes. Turn the heat to simmer for 15 minutes.

5. 

   Step5:Open the lid of the pot in 15 minutes. Then we can see that the soup is very rich. Turn to the fire and continue to collect the soup. The soup is close

6. 

   Step6: