1. remove the scales of the grass carp, open from the center of the fish belly, remove the viscera, gills, wash the blood and water, hang dry;

2. hang dry after the water chopped off the fish head and neck of the spinal column, peeled out of the whole fish skin, even with the head with the tail intact, don't break;

3. the skinless fish from the skin up the meat, chopped into fish mush;

4. Add salt, monosodium glutamate and 100ml of water into the fish paste;

5. 300g of pork, chopped;

6. water chestnuts, peeled and cleaned, chopped;

7. shrimp, green onion, 5g of cleaned mushrooms, chopped finely, and added to the fish paste and stirred into the filling;

8. the rest of the pork, green onion, mushroom, respectively, shredded and wait for the use of;

9. the skin of the fish spread out on a plate, in the skin patted on the dry starch, the meat stuffing into the replica of the whole fish shape, the outer skin sticky dry starch;

10. medium heat, hot frying pan, the oil boiled to a slight boil, put into the stuffed fish, deep-fried to a golden brown fish, drained off the oil;

11. the remaining oil poured, and then under the oil, put into the meat, mushrooms, green onion shredded burst incense, cooking into the yellow wine, add salt, MSG, soy sauce and broth