Grass carp 1 treaty 3 kg

3 shallots

Ginger 1 tablet

Garlic 5 cloves

3 tablespoons cooking wine

2 tablespoons soy sauce

About 10 pepper.

Proper amount of sugar

Appropriate amount of bean paste

Braised grass carp?

Cut grass carp into pieces, marinate with onion, ginger, cooking wine and pepper for more than 30 minutes, and then fry in oil pan.

Fry the surface of grass carp slices until golden brown, and take them out for later use.

Prepare a few pickled peppers, garlic, pickled ginger and green onions for later use.

Soak soybeans in advance, cook them soft in advance, and cook them until they have a powdery taste.

Put oil, saute shallots, ginger, garlic and pepper in the pan, put two spoonfuls of bean paste, stir-fry soybeans, put fish pieces, mix well, add soy sauce and sugar, add a little water and mix well, and stew over high fire.

Stew until the soup is almost dry, and add Pogostemon. When we eat fish in our hometown, we can put them away. If we don't like them, if they taste salty, we can take them out of the pot.