A grass carp.

2. Accessories:

Two egg liquids, 2g pepper, seven or eight dried peppers, three or four millet peppers, 5g green onions, 7g bean paste, a teaspoon of white wine, a teaspoon of soy sauce, a teaspoon of steamed fish drum oil, half a teaspoon of white sugar, a proper amount of salt and a proper amount of chicken essence.

3, steps:

Prepare a fish, clean it in the vegetable market, come back and wash it, and cut it into two pieces from the middle.

(2) Cut the cleaned fish pieces into small pieces and evenly wrap them with egg liquid for later use.

(3) Take the pan and oil it. When the oil temperature is 70% hot, turn to low heat, add the fish pieces and fry until golden. Take out and drain.

(4) Cut the scallion into strips, mince the garlic, cut the scallion into filaments, and dry peppers and prickly ash are not easy to paste.

(5) Stir-fry shallots, ginger, garlic, peppers and pepper in a wok.

(6) Add bean paste and stir-fry until fragrant.

(7) Stir-fry the red oil and fragrance with a small fire.

(8) Add a proper amount of water.

(9) Then add white wine, soy sauce, steamed fish drum oil and stir well.

(10) Finally, add a little sugar to taste and cook for about five minutes to stir-fry the fragrance.

(1 1) Finally, add the fish pieces, cover them with smoldering fire, bring them to a boil, and then turn to low heat for about 15 minutes.

(12) Take a bowl and put the whole peeled garlic, dried pepper, pepper and Jiang Mo in it. Heat the oil in the pan and pour it in the bowl, so that the pepper won't be sticky, and the garlic and pepper will be very fragrant.

(13) When the soup is almost dry, add the garlic, onion, ginger oil and shredded onion prepared in advance, add a proper amount of salt chicken essence and stir well, and then take out the pot.