Materials to be prepared: sliced mushrooms and ginger, sliced onions, dried peppers (if spicy, you can cut them into sections), washed and drained, chopped peppers and garlic (more), sliced ginger, and a fresh fish.

1. Clean fresh fish 1 piece (carp or crucian carp weighing more than 1 kg is recommended), cut oblique knives on both sides of the fish body and add salt for later use;

2. Prepare cooking fish ingredients: mushrooms, ginger slices and onion slices;

3. Prepare fish sauce: wash and drain dried Chili (if it is spicy), mash Chili and garlic (a little more), and slice ginger;

4. Fry the fish until the head and tail are golden and push it to the side of the pot. Leave a proper amount of base oil and pour it into the cooked fish and stir fry. Cook cooking wine, soy sauce, pepper and sugar, and shovel evenly;

5. Pour the hot oil into celery and a small amount of scallion, stir-fry it in an automatic wok faster, cook it in salt and soy sauce, and shovel it out and spread it on the fish when it is broken and does not change color;

6. Wash the pot with hot oil (a little more), saute garlic slices and ginger slices, pour in dried peppers and prickly ash, stir-fry until fragrant, cook in soy sauce, stir-fry evenly, pour it on the fish, and sprinkle with coriander to serve.