1, fresh grass carp cleaned and cut into consistent size pieces, add pepper, five-spice powder, salt and a spoonful of cooking wine and mix well, you can also add chili and bean paste according to personal taste, marinate for an hour or a few hours.

2, marinated, the fish pieces evenly spread in a clean plane or basket, and then need is a sunny and breezy weather, the fish pieces out to accept the baptism of the wind and sun.

3, garlic slices, pour the pot into the appropriate amount of cooking oil to heat, the garlic slices fried until golden brown fish out for use.

4, sprinkle a little salt in the oil slightly spread with a spatula to avoid sticking to the pan. Arrange the fish pieces (skin-side down if they are skinned) evenly in the pan, fry over low heat until one side is golden brown, then turn and fry until the other side is golden brown, remove from the pan and set aside.

5. In a saucepan, add a tablespoon of soy sauce, a tablespoon of cooking wine, sugar (you can increase or decrease the amount according to your personal taste, or replace it with bean paste/chili sauce), a little dark soy sauce, the fried garlic slices, and a good amount of water, and bring to a boil over medium heat.

6. Pour in the fried fish, if it is light, you can increase the amount of soy sauce or salt. Stir-fry over medium heat until the soup gradually dry, fish pieces with soup color can be out of the pot.