First, first dig out the silver carp, cut the knife from the tail, slaughter the fish head and cut the fish into paper strips.

Second, after the fish is slaughtered, it begins to taste. Add the photographed ginger, onion, salt and pepper, pour in cooking wine and marinate 15 minutes.

Third, after pickling, pick up the ginger and onion.

Fourth, add vegetable oil to the pot. When the oil temperature is 30% to 40% hot, add ginger rice, garlic rice, watercress, fat spicy fish and homemade seasoning and stir-fry until fragrant.

Fifth, pour the coded fish into the colander, drain some blood below, and then pour it into the pot.

6. Pour a bottle of beer, simmer slowly, add chicken essence, monosodium glutamate and add some balsamic vinegar.

Seven, the fire to boil, thicken the pot.

Eight, sprinkle with Chili noodles, pepper noodles, chicken essence, garlic, fresh green peppers, celery festival and onions.

Nine, add vegetable oil to the pot, a little more vegetable oil, add dried Chili festival, red pepper and green pepper and stir fry.

When the oil temperature is 10% ~ 80%, pour it on the fish, and finally sprinkle a little white sesame seeds.

Tips for cooking-

First of all, salted fish must be drained of blood before cooking.

Second, you can't pour too much beer and too few bottles.

Third, you must pay attention to safety when pouring oil for fish.