Grass Carp 1, Millet Spicy, Pickled Pepper, Corn Kernel, Jiang Mo, Chopped Pepper Sauce, Yellow Lantern Sauce, Green Garlic Seedlings, Onion, Red Pepper Ring, Broth, Chicken Essence, Pepper, Steamed Fish Soy Sauce, Mountain Pepper Oil, Salt.

Preparatory work:

After the grass carp scraped the scales, it was cut off from the fish back, the head was cut off, the internal organs were removed, the black film was washed off, the gills were deducted, and then the whole grass carp was washed and drained for later use.

Practice steps:

1. Add an appropriate amount of cooking oil when the pan is hot. After the oil is hot, add Jiang Mo, millet pepper and pickled pepper and stir fry. Add a small amount of water several times to dry the pepper, and then add the pepper and stir fry.

2. Add chopped Chili sauce and yellow lantern sauce, stir-fry until the sauce is fragrant, then add onion, stir-fry corn, add more broth and proper amount of salt, boil and stew for 3 minutes.

3. Break the spine of grass carp forcibly, put the belly of the fish in the pot up, and then arrange the shape with spoons and chopsticks. Next, scoop out the hot soup from the pot with a spoon and pour it on the fish's stomach to tighten the skin.

4. Cover the pot and simmer for about 3 minutes. Take a proper amount of steamed fish soy sauce and pour it on the fish belly. Add chicken essence, pepper, green garlic sprouts (green garlic sprouts can be replaced by coriander or chopped green onion) and red pepper rings.

5. When the red pepper rings and green garlic seedlings are cut off, pour some mountain pepper oil before cooking.