Step 1: Prepare a grass carp, clean it, first remove the gills of the fish scales, then take out the internal organs, especially the black films on both sides of the fish belly, then cut it into small fish pieces with a knife, put it in a basin, clean it with clear water, wash it several times, then put it in a bowl with water control, add a spoonful of salt, stir evenly and marinate it overnight.
Step 2: Wash the marinated fish pieces with clean water, and then put the fish pieces in a sunny place to dry for one day, turning them once in the middle and drying them to their favorite dryness.
Step 3: Prepare a piece of ginger and cut it into ginger slices, garlic into garlic slices, red pepper into rings, and shallots into chopped green onion for later use. Pour 30g of soy sauce,10g of white vinegar, a spoonful of bean paste, a spoonful of sugar, 8g of oyster sauce into a bowl, and then pour in half a bowl of clear water and stir evenly for later use.
Step 4: Wipe the pan with a piece of ginger, then pour in the oil. When the oil temperature is about 30% hot, put in the fish pieces, fry until one side of the fish pieces is shaped, turn over and fry the other side, and fry until both sides are shaped and put out. Use the oil of frying fish in the pan to put in a handful of pepper, then add a few pieces of ginger and garlic to stir fry until fragrant, then put in the fish pieces, stir gently and evenly, then pour in the mixed juice, add a spoonful of seasoning powder, and stew.
Step 5: after 3 minutes, drain the soup, add chopped green onion and red pepper rings to decorate it and serve.