Accessories: egg white 30g green pepper 20g pepper (red, sharp and dry) 15g.

Seasoning: vegetable oil 50g soy sauce 10g fish sauce 5g pepper 3g starch (corn) 5g salt 4g monosodium glutamate 2g beer 10g garlic 30g chives 10g each.

Method for making garlic slices:

1. Slaughter grass carp, remove scales, viscera, gills, head, tail and spine, remove tiles from two clean fish, add beer, soy sauce, fish sauce, salt, monosodium glutamate, pepper and garlic, marinate for 5 minutes, then add egg white and starch, and mix well;

2. Cut garlic into fine particles and fry in a hot oil pan for later use;

3. Wash green peppers and shallots and cut them into fine grains;

4. Add oil to the wok and heat to 40% heat. Add fish fillets and fry until golden brown. Take it out and control the oil.

5. Heat the bottom oil in the pot, add green pepper, fried garlic and shallots, stir-fry until fragrant, and evenly pour in the fried fish fillets.