Choke pot fish the most authentic practice is as follows:

Tools/materials: grass carp, potatoes, bean curd skin, small onions, cilantro, ginger, garlic, red peppercorns, green peppercorns, coriander, cooking wine, sea salt and black pepper, salt, soy sauce, oyster sauce, cooking oil, cooking oil, pot, oil.

1, grass carp a clean, kitchen knife from both sides of the back against the gills separated, take out the fish line, one hand tugging the fish line outward, one hand shoot the back of the fish, be sure not to yank hard.

2, cut off the head of the fish, if there is a place to chop, can be divided in half, the back of the fish from the spine separated into three pieces.

3, and then cut the back of the fish and fish steaks into pieces, put into a basin, add the right amount of cooking wine, butter, sea salt and black pepper mix well marinated.

4, a small potato peeled and washed, two small onions and six red peppers washed, a small piece of ginger washed and peeled, six cloves of garlic peeled, a sheet of tofu skin water rinse, standby.

5, potatoes cut into thin slices, water wash two starch, and then soak in water, cilantro and small onions were cut into small sections, tofu skin cut into strips, garlic randomly cut, ginger cut into thick wire, red pepper cut circles, a few knives, into the plate standby.

6, a small handful of green peppercorns and a few pieces of fragrant leaves after cleaning, soaked in water.

7, the pot of oil, in order to slim down, I chose to fry slowly over low heat, not fried, the oil can be moderate.

8, the oil is hot to change the small fire, in turn into the fish, until the fish block one side of the stereotypes of golden brown and then turned, should not be turned too early, otherwise the fish is easy to break.

9, repeated turning twice, the fish can be out of the pan, the pan laying on the kitchen blotting paper, fried fish into the pan, the top of another piece of blotting paper, gently press, try to suck out more oil.

10, the last fish head also fried. Start a pot of oil, oil, oil, oil is hot, soaked green peppercorns and leaves fished out of the pot, into the pot, choked with flavor, and then poured into the onion, ginger, garlic and red pepper stir-fry.

11, stir fry for two minutes, pour in the appropriate amount of soy sauce, oyster sauce, salt and stir fry evenly, pour in the appropriate amount of water, high heat boil, put the fish head, change to medium heat and stew slowly.

12, fish head turned stewed, put the potato slices and tofu skin continue to cook.

13, when the potato slices are almost cooked, pour in the fried fish pieces, a little stew, you can get out of the pot pot pot, salty and light adjustment.

14, sprinkle into the cilantro section, and then put some green peppercorns and dry chili noodles.

15, a pot of oil, oil or not too much, when the oil is hot, dripping on the pepper and dry chili surface can be.

16, a plate of spicy and numb choking pot fish is done.