1.
Prepare the raw materials, clean up the grass carp (the layer of black membrane in the fish belly must be cleaned)
2.
An oblique slice in the fish body every 1 cm to facilitate the flavor (slice the fish back to lean against the fish, not too much leaning against the fish belly, so as to avoid the cooked does not look good)
3.
Place shredded ginger, a tablespoon of cooking wine, pepper, and salt on the fish, rub well, and marinate for about 30 minutes
4.
Cut the wild peppers and chili peppers into pieces, partially shred the ginger, partially mince, and partially slice the ginger, and partially shred and partially dice the onions, and set aside
5.
Play the shredded onions on a plate that was used to hold the fish.
6.
In a pot of water, add ginger, green onion, and 2 tbsp of wine, and bring to a boil over high heat
7.
Put in the fish, and cook for 4 minutes, until the fish is cooked through.
8.
Put the fish into the plate lined with onion from step 5.
Put the fish into the plate lined with onion from step 5.
Put in the plate lined with onion from step 5.
Put in the plate lined with onion.
9.
Put oil in a separate pan, add the chili peppers, wild peppers, chopped peppers, and ginger, and stir-fry to bring out the spiciness
10.
Put in the chopped onion, and stir-fry to combine
11.
Put in the salt, sugar, and chicken essence
12.
Put in the black bean soy sauce, and the broth
13.
Put the fish in the soup, and then add the onions to the pan. 13.
Stir-fry and boil the sauce
14.
Pour the sauce on the fish
15.
Put the scallions and cilantro on the fish, and then pour a large spoonful of hot oil on the top to stimulate the aroma of the fish
.