Tools/materials: grass carp 1 strip, chopped pepper 1 dish, shallot 1 root, garlic 1 head, ginger 1 piece, half a spoon of salt, 5 tablespoons of cooking wine, half an egg white, half a teaspoon of raw flour, and 2 tablespoons of steaming.

1, the ingredients are ready.

2. Clean the grass carp. When cleaning, the black film in the fish belly must be removed so as not to stink. First, cut off the fish head and tail, and split the fish head and body from the middle.

3. Boning and cutting off the fish ribs.

4. Use the oblique knife method to slice the fish fillets, cut off the two lanes, and finally chop the fish bones into small pieces.

5. Put the fish fillets into a bowl, add 2 spoonfuls of cooking wine and marinate them evenly. Put the fish heads, fish tails and bones together, add 4 and a half spoonfuls of salted ginger slices, and marinate them evenly with 3 spoonfuls of cooking wine 10 minute.

6. Rinse the fish fillets after pickling, drain the water and put them in a bowl, add half an egg white and half a teaspoon of raw flour, thoroughly grasp them by hand, and then cut the chopped pepper, ginger and garlic into fine powder.

7. Heat oil in a frying pan, add garlic and Jiang Mo, and stir-fry minced pepper.

8. Code the marinated fish head and tail into the fish plate, pad the bottom of the plate with fish bones, and then code the fish fillets on the fish bones.

9. Cover the fried chopped pepper on the surface of the fish, sprinkle with a little chicken powder, sprinkle with 2 spoonfuls of steamed fish black bean oil around, and steam on the pot for 15 to 20 minutes.

10, after the pot, put a little chopped green onion.