Side dishes: cucumber and rice paste

Seasoning: egg, dried starch, cooking oil, butter, onion, garlic, spicy and hot fish seasoning, brown sugar, white pepper, salt, chicken essence, pepper, dried Chili noodles and coriander.

Practice: 1. Cut grass carp into pieces, paste the beaten egg juice, wrap it with dry starch, fry it in edible oil at 60 degrees oil temperature, and pick it up after the surface of the fish piece turns pale yellow.

2. Stir-fry the spicy and hot fish seasoning with the remaining oil in the pot. The oil temperature should not be too high. Keep stirring. Add garlic cloves, pepper and dried Chili (cut into 2 pieces), then pour in the fried fish pieces and stir well. Add water to the fish pieces, add salt, chicken essence, pepper noodles, Chili noodles, 2 tablespoons of brown sugar, butter and chopped green onion, then pour cucumber slices and rice into the pot.