1 grass carp, 2 pickled peppers, 10 grams of black beans, 1 red pepper, 1 piece of pickled ginger (pickled ginger is not very common here, but now you can buy it in supermarkets and on the Internet, it is made of bamboo root ginger from Qingzhou, belonging to the Sichuan style pickles), 1 small green onion, 1 celery, 1 spoon of bean paste, salt, starch, soy sauce, cooking oil.

The first step: kill the fish wash clean, cut into fish pieces, add appropriate amount of soy sauce, cooking wine, starch, salt, with a hand grasp, marinate for about half an hour, so that the fish can be better flavored.

Step 2: Chop the pickled ginger, pickled peppers, celery, scallions, red peppers and other side dishes into granules.

The third step: in the pot on the cooking oil, the amount of oil can not over the fish on the line, burned to about 70% of the heat, the fish into the deep frying until the surface of the yellowish can be fished out.

The fourth step: in the pan into the appropriate amount of oil, the following we began to fry the sauce, the sauce is the essence of this dish, so it is very important. Put a moderate amount of oil in the pot, put the bean paste and stir-fry for about 5 seconds, pour the chopped edamame, pickled ginger, pickled pepper, scallions and garlic in and stir-fry for 10 seconds, pour in the red pepper and celery granules and stir-fry for 10 seconds, and then pour in a moderate amount of boiling water and boil, the water to be able to submerge the fish pieces shall prevail, and then turn to a low fire to cook for about a minute more like this.

Step 5: Put the fish pieces in and cook for 2-3 minutes to reduce the juice and turn off the heat. A delicious and classy hard dish is ready.