Seasoning: pickled chili peppers, soy sauce, vinegar, salt, sugar, green onions, ginger, garlic, chicken essence, broth

Practice:

1, pickled chili peppers cleaned and cut into chunks, cleaned and cut into chunks of grass carp, green onions cut into segments, sliced ginger;

2, sit in a pot on the stove, when the oil is hot, the fish will be placed into the pot, deep-fried until both sides of the golden brown fish;

3, leaving the remaining oil in the pot to be hot, will be poured into the pot to stir fry fragrance, add onion, ginger, garlic, broth, chicken essence, soy sauce, soy sauce, broth and other ingredients.

Features: Spicy and savory

Or

One piece of grass carp (750g). 25g of water shiitake mushrooms, 25g of cooked bamboo shoots. Salt soaked red pepper 2 grams, 10 grams of green onion, 15 grams of ginger, 50 grams of soy sauce, 10 grams of sugar, 2.5 grams of monosodium glutamate, 25 grams of wet starch, 75 grams of cooked lard, 15 grams of cooking wine, 15 grams of hot and spicy oil

Slice the fish into tile-shaped 4 pieces, impregnated with soy sauce. Bamboo shoots, mushrooms, red pepper, ginger, green onions are cut into nail-sized pieces to be used. Frying pan on medium heat with oil sliding pan under the lard, to seventy percent hot (about 154 ° C), the fish into the pan frying yellow, add asparagus, mushrooms, chili peppers, ginger, green onions, add wine. Sugar and soy sauce 35 grams, 250 grams of water, braised for about 5 minutes, add monosodium glutamate, thickened with wet starch, drizzled with sesame oil, turn the pot to turn the fish pieces, out of the pot that is