1, the main ingredients: grass carp (air-dried or lightly smoked) 500g, 20g shredded ginger, 20g minced garlic, 5g fine chili powder, 5g chopped green onion, 5g ground black pepper, half an onion, half a large red pepper, half a large green pepper. Accessories: 2 tablespoons of soy sauce, peanut oil 2 tablespoons of salt (according to the fish salt), half a spoonful of five spice black beans 100g, 300g of oil, sesame oil 2 tablespoons, 300g of broth

2, with warm water will be air-dried or smoked grass carp washed, if the air-drying before the salt has been salted, it is recommended that the first soak for 2-3 minutes, is conducive to the surface of the salted off; will be green bell peppers, red bell peppers, onions, onion, ginger and garlic washed and ready to use.

3, according to their own preferences will be dried fish cut into pieces or thin slices, green pepper red pepper shredded, ginger shredded, garlic minced, onion cut into thin sections.

4, small fire pot, into the oil, into the ginger and garlic, and then into the fine chili powder, and then into the five spice tempeh, small fire stirred out of the flavor, pour into the dried fish continue to stir, add consumed oil to stir evenly, remember that the fire can not be too big, it must be a small fire, add soy sauce to stir evenly into the steamer tray, steam for 20 minutes over high heat.

5, another pot, medium heat into the sesame oil, add onions, green peppers, red peppers, tossing out the flavor, add a little broth, consumed oil, to be juiced, while hot, poured on the dried fish just out of the cage, sprinkled with a little chopped green onions, you can go back to the cage and then steam for 1-2 minutes, but also can be directly open to eat.