Cooking Steps

1. 

   Step1:A grass carp. Knock the fish with the back of the knife. Scrape off the scales. Buckle off the gills. Cut off the fish's head. Take out the fish's internal organs. Cut the fish into large pieces. Trim the tail. Scrape off the black film inside the belly of the fish with a knife. Wash and filter for use.

2. 

   Step2:Ginger slices and shallots should be in proper amount. Add some cooking wine and squeeze out ginger juice for use. Add some salt into the fish basin. Mix in the onion and ginger juice, marinate for 15 minutes. Turn it over halfway. After 15 minutes, take out the fish and spread it out. Put it in a ventilated place to dry the surface water of the fish.

3. 

   Step3:Heat up the pan. Remove the oil from the skillet. Sprinkle a small amount of salt on the bottom of the pan. Put in the fish pieces. Turn the pan around. Fry the fish pieces on one side and turn them upside down. Turn the pan again and turn the other side to yellow. Turn it over many times. Fry the fish until fragrant. Clip it out for later use.

4. 

   Step4:Take another pot and heat to remove the oil. Add garlic seeds and ginger slices to saute. Stir fry with bean paste and spicy sauce. Stir fry the sauce and turn off the heat. Add some onion and put the fish in.

5. 

   Step5:Put the fish in and fire. Add some water, white pepper, soy sauce and dried perilla leaves. Cover the pot. Turn the heat to boil for 15 minutes, then open the lid. Turn the heat to collect the juice. When the soup is suitable, add some chicken essence. Then add some green pepper rings and millet pepper rings and simmer for 1 minute. The taste is delicious.

6. 

   Step6:Finished product drawin