1, main ingredients: 1 grass carp (net weight 800 grams).

2, auxiliary ingredients: 5 small pieces of green onion, 3 slices of ginger, 8 cloves of garlic, 3 tablespoons of soy sauce, 2 tablespoons of sugar, 6 tablespoons of rice vinegar, about 15 peppercorns, salt, 3 millet chili pepper, millet chili 4 tablespoons of original soup, a small piece of cucumber, a small piece of bell pepper, cilantro, 2 large roots, vegetable oil in moderation, dry starch, a little.

3, grass carp 1, remove the viscera, remove the fishy line, the fish belly in the black membrane wash off, so that can remove some fishy flavor.

4, diagonal knife to hit the flower knife, so more flavorful, chopped into large pieces.

5, fish block rinse off the blood spare, onion and ginger, pepper spices, millet spicy and original soup ready, garlic slices, and pepper and coriander forget to shoot.

6, put some more oil in the pan and heat, fish patted on a thin layer of dry starch, into the pan and fry until golden brown on both sides.

7: Turn up the heat, drizzle in the rice vinegar along the sides of the pan, and quickly put the lid on.

8: Let the vinegar deodorize and evaporate for about 20 seconds.

9, pour boiling water, the amount of water and fish flush.

10, put green onion, ginger and garlic, peppercorns and spices, cucumber, millet chili and stock.

11, put in soy sauce coloring, add sugar.

12, put the salt, cover the lid, high heat boil after medium heat stew, halfway turn the pot to prevent the fish from sticking to the pot, dripping fish soup to the fish to taste.

13, the soup to half of the time into the cilantro, pepper cut into circles also put into the pot, stew for three or five minutes, stirring out the cilantro and pepper flavor.

14, shaking the pot to prevent sticking, turn off the fire out of the pot.