Accessories: oil, salt, steamed fish and soy sauce, chicken essence, sugar, cooking wine, ginger, millet pepper, pickled pepper, coriander, onion, perilla, Chili sauce, pepper, chopped pepper, shallot, corn kernels, thirteen spices and Chili sauce.

Steps:

1, a grass carp (choose 1.8 kg to 2 kg), slaughtered and put a flower knife.

Step 2 chop the millet pepper

Step 3 Cut down Jiang Mo

4. Chop pepper and appropriate amount of corn kernels.

5. Appropriate amount of onion

5. Appropriate amount of yellow lantern Chili sauce

6, the right amount of chopped pepper

7. Put a proper amount of perilla leaves, shredded onion and coriander into the bottom of the bowl; (or the bottom of hot pot basin)

8. Boil a large pot of water in the pot and add ginger, onion and cooking wine.

9. Cook the grass fish belly up and down in a boiling pot (don't cook it with strong fire).

10, blanching, taking out with a colander, and putting into a bowl together with shallots and parsley; Sprinkle a proper amount of steamed fish sauce on the fish and a small amount of thirteen spices.

1 1, remove the base oil from another pan, add Jiang Mo, millet pepper, pickled pepper and onion and stir-fry until fragrant.

12, stir-fry, add yellow lantern Chili sauce, yellow tribute pepper, chopped pepper and corn kernels; Stir-fry with appropriate amount of Chili sauce.

13, add a proper amount of water and bring to a boil.

14, cook for 3 minutes, and add appropriate amount of salt, chicken essence and sugar to taste.