Material: one grass carp.

Accessories: ginger 1, garlic 1, dried pepper, pepper, fish seasoning 1, half a spoon of salt, half a spoon of pepper, starch 1, soy sauce 1, cooking wine 1, cumin powder, oil, etc.

1. Cut the fish into small pieces and add ginger cooking wine to remove the fishy smell. After half an hour, add starch and stir. When the fish runs out of water, fry it in the pot.

Don't stir and break easily when frying in the oil pan. Wait until the fish pieces are browned, then turn the other side and fry until browned, and then put them on a plate.

3. After the fish pieces are fried, put them in a clean and moisture-free plate.

4. Leave a little oil in the pot and fry the garlic slices in the pot with a small torch.

5. When the garlic slices turn into Huang Shi, add dried pepper, pepper and fat fish seasoning and stir fry over low heat, remember to stir fry until cooked.

6. Add fried fish and seasonings and stir well. Add sugar, vinegar, soy sauce, cumin powder, pepper and so on. Before taking out the pot.