1 grass carp, millet chili, pickled wild peppers, corn kernels, minced ginger, chopped chili sauce, yellow lantern sauce, green garlic slices, onion granules, red pepper rings, broth, chicken broth, pepper, black bean oil, mountain pepper oil, salt, each appropriate amount.

Preparation:

Scrape the scales from the back of the fish and then cut off the head, remove the viscera, wash the black membrane, remove the gills, and then rinse the whole fish and drain it.

Practice steps:

1, the pan hot into the amount of cooking oil, oil hot and then under the ginger, millet pepper and pickled wild pepper stir-fry, add a small amount of water several times to stir fry dry chili pepper, and then the chili pepper stir-fry.

2, into the chopped chili sauce and yellow lantern sauce stir-fried sauce aroma, then into the onion grains stir-fried, then into the corn kernels stir-fried evenly, and then into the more broth and the right amount of salt to boil, simmer for 3 minutes.

3, break the backbone of the grass carp hard, put the fish belly up in the pot, and then use a spoon and chopsticks to organize the shape, the next thing you do is to use a spoon to scoop up the boiling broth in the pot and pour it on the fish belly, so that the fish skin can tighten.

4, cover the pot with a lid and simmer over high heat for about 3 minutes, take the appropriate amount of black bean sauce and drizzle it over the top of the fish maw, add chicken broth, pepper, green garlic slices (green garlic slices can be replaced by cilantro slices or scallions) and large red pepper rings.

5, such as large red pepper rings and green garlic sapling section of raw, out of the pan before dripping a little mountain pepper oil can start.