1, the main ingredients:

1 grass carp, 80 grams of green onion sections.

2, Accessories:

Dried chili pepper knots, peppercorns, garlic, ginger, bean paste, spice powder.

3, seasoning:

Salt, cooking wine, chicken essence, monosodium glutamate, cornstarch, vegetable oil, a little coriander.

4, method:

(1) the grass carp slaughtered clean, remove the head and tail and big bone after chopping into pieces of pot, plus ginger, salt, cooking wine and cornstarch mixing flavor.

(2) the net pot of vegetable oil, burned to seventy percent of the heat into the fish, deep-fried to the outside of the crisp inside cooked when poured out to drain the oil.

(3) pot to stay in the bottom of the oil, first put dried chili pepper section, pepper, garlic, scallion section, ginger and soybean paste stir-fried, and then into the grass carp block and pour into the wine, then add salt, monosodium glutamate (MSG), chicken essence and spice powder, to be stir-fried to burnt spicy taste rich, can be mounted on the plate, sprinkled into the cilantro section on the good.