2. Accessories: proper amount of peanut oil, salt 1 5g, soy sauce1tablespoon, 2 tablespoons of cooking wine, proper amount of onion, ginger and garlic, 5g of white sugar, 5 peppers (red, sharp and dry), 3 slices of fragrant leaves, 2g of fennel and 3 star anise.

3. Clean up the grass carp.

4. Then cut it into sections.

5. Add onion ginger, salt and cooking wine.

6. Stir well and marinate for 20 minutes.

7. Boiling juice: hot oil, add onion, ginger and garlic and stir-fry, then add red pepper, fennel, aniseed and fragrant leaves.

8. Add water to boil, add soy sauce to color, add salt and sugar to taste, and cook for 5 minutes.

9. Remove the dregs, filter and cool the soup for later use.

10. Remove the onion and ginger from the pickled grass carp and dry the surface moisture.

1 1, hot oil, fried in fish pieces.

12, fry until the fish pieces are shaped, and take them out.

13, increase the oil temperature to 70% heat, put the fish pieces into the pan for secondary frying until there are no bubbles, and take out the fish pieces.

14, put the fish pieces into the cool soup immediately.

15. Soak the fish pieces in the soup for 5- 10 minutes, and then take them out.