1, materials: grass carp, bean sprouts, onion, ginger, pickled pepper, peanut oil, salt, chicken essence, dried pepper and garlic.

2. Chop off the fish head with a knife and split it in the middle. Half a catty of fish is enough. Cut the fish into fillets from the tail, and grab them evenly with sweet potato starch.

3, bean sprouts washed, all kinds of spices for use.

4, put oil in the pot, first add garlic to stir fry, add pepper, onion, ginger to stir fry out of the pot, then add fish bones to stir fry, add pickled mountain pepper. After the water is boiled, stew for 10 minute, and add mung bean sprouts to boil.

5. After the bean sprouts are cooked, add salt and chicken essence to the pot. Then put the fish slices into the pot one by one with chopsticks.

6. After boiling, add bean sprouts to the soup.

7. Add peanut oil to the pot, add dried pepper and pepper and cook for about 2 minutes.

8. Put the coOKed pepper on the fish fillet, and the spicy fish will be ok!