2. Seasoning: Chili powder15g, salt12g, red pepper 20g, pepper10g, scallion 20g, starch corn10g, garlic10g, cooking wine 30g and vegetable oil 80g.

3. Slaughter and wash grass carp, cut the fish into pieces 6 cm long and 0.3 cm thick with a knife, mix well with salt, dried Chili powder, cooking wine and wet starch, and marinate.

4. The red pepper is pedicled and cut into segments 1 cm long. Chop garlic into pieces. Wash the scallion and cut into 2 cm long sections.

5. Set the pot on fire. When the vegetable oil is burned to 60% heat, put in the fish fillets and fry them until they are hard and crisp.

6, put 50 grams of vegetable oil in the pot, when it is burned to 50% heat, fry the pepper, red pepper, garlic and scallion, and pour it on the fish fillet.