Ingredients: 500g grass carp (air-dried or slightly smoked), 20g shredded ginger, 20g minced garlic, 5g Chili powder, 5g chopped green onion, 5g black pepper, half onion, half red pepper and half green pepper.

Accessories: 2 tablespoons of soy sauce, 2 tablespoons of peanut oil salt (calculated by fish salt), half a spoon of spiced lobster sauce 100g, 300g of oil, 2 tablespoons of sesame oil and 300g of stock.

Exercise:

1. Wash dried or smoked grass carp with warm water. If it has been salted before air drying, it is recommended to soak it for 2-3 minutes, which is beneficial to surface salting out; Wash green pepper, red pepper, onion, onion, ginger and garlic for later use.

2. Cut dried fish into slices or thin slices according to your own preferences, shred green peppers and red peppers, shred ginger, mince garlic and cut onions into small pieces.

3. Bring the pan to a low heat, add oil, add ginger and garlic, then add fine Chili powder, then add spiced lobster sauce, stir-fry until fragrant, add dried fish and stir-fry evenly, remember that the fire should not be too big, but must be low, add light soy sauce and stir-fry evenly, and then steam in a steamer for 20 minutes.

4, another pot, add sesame oil in medium heat, add onion, green pepper and red pepper, stir-fry until fragrant, add a little stock, consume oil until the juice is collected, pour it on the dried fish that has just come out of the cage while it is hot, sprinkle with chopped green onion, steam for 1-2 minutes, or eat it directly.