Method:

1. Cut the grass carp into pieces, remove the black membrane, wash and remove, add light soy sauce, cooking wine, pepper, salt, shredded ginger and green onion leaves and marinate for 90 minutes. (In this step, you need to add enough salt according to the amount of fish. Adding it later will not taste good)

2. Required seasonings and preparations: cut old ginger into shreds, cut green pepper into rings, cut spicy millet into rings, and cut green onions into rings. , dice garlic, cut green onions into sections, pepper, light soy sauce, and chicken essence.

3. Heat the oil in a hot pot, add the fish pieces and fry (fry for two or three minutes to set the shape and then turn over), fry until both sides are golden brown, take it out and set aside, leave the bottom oil in the pot, heat it and add ginger, Sauté garlic, green onions, Sichuan peppercorns, green peppers, and millet until fragrant. Season with light soy sauce and chicken essence and stir-fry until fragrant. Then add fish pieces and stir-fry until fragrant. Finally, add green onions and mix well. (If you like coriander, you can add some coriander to make it more delicious)

If you like grilled fish,

you can try this method.