Step by step

1

Wash grass carp, pay attention to scrape the black in your stomach. Then use a sharp knife to split the fish in two from the middle of the fish back, and then cut it into pieces of uniform size.

Step by step

2

Add starch, diced ginger, 1 teaspoon steamed fish black soybean oil, 1 teaspoon light soy sauce and 1 teaspoon cooking wine into the fish pieces, grab them evenly by hand, let the fish pieces bathe fully, and let them stand and marinate for 15 minutes.

Step by step

three

Put oil in a hot pot, heat it to 50%, and then add the marinated fish pieces. Don't pour the soup left over from the marinated fish, save it for stewing the fish later. Fry the fish pieces until they are golden on both sides, then take them out of the pan and put them on a plate for later use.

Step by step

four

Add onion, garlic, pepper, Laoganma sauce, Chili sauce and pepper directly into the remaining oil of fried fish and stir-fry until fragrant.

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five

Stir-fry onion, garlic and other ingredients, pour in some water and boil.

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six

After the base soup is boiled, add the fried fish pieces, and at the same time pour the remaining soup of pickled fish, and stew for 10- 15 minutes.

Step by step

seven

When the soup is almost collected, add a spoonful of chicken essence to taste. Note: No need to put salt, because the seasoning of pickled fish, Laoganma sauce and Chili sauce are all salty!

Step by step

eight

The stewed fish pieces are put on a plate and decorated with chopped coriander, and a spicy and delicious fish piece is ready! Perfect match with rice ~