Ingredients:

Butter, rapeseed oil, aniseed, grass fruits, bay leaves, fennel, cloves, cinnamon, tangerine peel, lemongrass, fermented glutinous rice, soy food , white wine, ingredients, ginger, garlic, green onions, 1 grass carp, 20 grams of green onions, 20 grams of celery, 50 grams of pepper, 60 grams of dried chili, 250 grams of bean sprouts, 50 grams of tofu skin, salt, cumin 8 grams each, 60 grams of spicy sauce, 50 grams of cooking wine, 10 grams of chili noodles, and 80 grams of spicy oil.

Process:

1. Slaughter and wash the fish, slice it from the abdomen, remove the internal organs, cut the fish body and bones, put in cooking wine and marinate for 10 minutes; /p>

2. Place the fish on the grilled fish stove, clamp it with grilled fish clips, sprinkle with 3 grams of salt, and grill over charcoal fire for 1 minute. Turn the fish over, sprinkle with 3 grams of salt, and grill for 2 minutes. Minutes, brush with spicy sauce, then sprinkle with cumin and chili powder, turn over and do the same, then grill both sides for 1 minute, turn the small plate upside down on the fish, turn over, and take out the fish;

3. Boil the side dishes in water, put 30 grams of spicy oil in the pot, heat until smoking, add the boiled side dishes to the pot, add 2 grams of salt, stir-fry until fragrant, take out of the pot, put in a stainless steel plate, and bake Place the good fish on the side dishes;

4. Add the remaining spicy oil into the pot, heat until it smokes, add the ingredients and stir-fry until fragrant, then pour it on the fish after it is taken out of the pot.