Accessories: 1 tablespoon of light soy sauce, 5 peppers, 4 shallots of oil, water, 1 tablespoon of oyster sauce, 1 tablespoon of cooking wine, 1 tablespoon of salt, 1 tablespoon of sugar, 1 tablespoon of starch, 4 slices of garlic 1 piece, 4 slices of ginger and 3 pieces of millet pepper.

1, grass carp decapitated, others washed and cut into pieces.

2, soy sauce, oil consumption, cooking wine, salt, sugar, starch in turn.

3. Stir well and marinate for 20 minutes.

4, garlic, ginger slices, pepper, millet pepper, chopped green onion, onion leaves.

5. Drain the oil from the hot pot (the oil needs to pass through the bottom of the pot).

6. Add garlic, ginger and millet pepper.

7. Garlic and pepper are fragrant.

8. Add the fish pieces and fry until both sides are browned (don't marinate the soup).

9. Pour in the right amount of water.

10, after boiling, add a little light soy sauce and old wine, stir-fry evenly, and add chopped green onion.

1 1, XO abalone sauce, one tablespoon, salt, chicken essence.

12, sprinkle with shallots.

13, out of the pot.