Cut the fish into pieces, add sweet potato powder and salt, color with soy sauce, mix with soy sauce evenly, and add peanut oil after the sweet potato powder is absorbed to make the fish more tender when frying.

Onion slices

Cut pepper, ginger, garlic, etc.

Heat the oil, or the fish will stick to the pan when frying ~

When the oil is hot, put the ginger slices and then the fish. You can't turn the fish often, it's easy to turn it over. Look at the color while frying, turn over and continue frying until it is 80% cooked, but not too ripe, which will affect the taste. It's not tender if it's too ripe.

Pick up the fish and watch your movements. Perishable, no lumps.

Put the oil in and stir-fry the pepper and garlic.

Add onion and stir-fry until fragrant.

Add water to boil.

After the pot is boiled, pour in the fish, turn it over, cover the pot and continue to stew.

When it boils, you can cook. At this time, you can cut some coriander and sprinkle it on it. Oh, hee hee.

Eat, such a tender grass carp. Cooking is worse than usual for taking pictures, so you can't use it at once.