Seasoning 1 root shallot, 1 garlic, 2 shallots, 5 dried peppers, 2 star anise, 1 piece of cinnamon, 2 fragrant leaves, edible salt, soy sauce, soy sauce, bean paste, Pixian bean paste, oil consumption, rice wine and rice vinegar.

Practice: 1, buy a fresh grass carp, scrape off the scales of the fish, deduct the internal organs, then gut it and take out all the internal organs. It should be noted that this black plastic film must be torn off, that is, the abdominal diaphragm, which is a layer of human fat and has a fishy smell.

2. After cleaning, wash all the grass carp twice with clear water, rinse all the fish blood and drain the water. Wash the tofu, cut it into thin slices, and pour it into a plate for reservation. Tear the baby cabbage into pieces, clean it with clear water and drain it.

3. Put the sweet potato vermicelli into the pot, add appropriate amount of water, and soak it in advance 1 hour. If you don't have much time, you can soak it thoroughly with clear water 10min.

4, pork belly cold water into the pot, cut a number of Dongru, ginger slices into the pot, add a spoonful of rice wine, cover it after boiling, cook for 20 minutes on low heat, take chopsticks and let it cool, cut into pieces, as thin as possible, the thickness is best not to exceed 5 mm.

5, grass carp does not need to be pickled, wipe the surface moisture, pat a layer of dry starch on the surface, boil the wok, pour in the appropriate oil, rotate the cauldron to make the oil cover the wall of the wok, put the grass carp, fry for a while with low fire, pour in the appropriate grain, oil and food to remove the fishy smell, fry for a while with low fire, turn it over, and fry both sides with low fire until the color is golden.

6. Leave the bottom oil in the pot, add Dongru, ginger slices, garlic cloves, dried chilli, star anise, cinnamon and galangal, stir-fry until fragrant, add a spoonful of bean paste and a spoonful of Pixian bean paste, stir-fry until it tastes like sauce, add soy sauce, soy sauce king and rice vinegar seasoning, and pour enough boiling water to boil.

7. Put the fried grass carp into a pot and cook it over low heat 10min. 10 min Turn grass carp over, add tofu slices, pork belly slices, baby cabbage and sweet potato vermicelli, and stew again 10min.

8, 20 minutes, the ingredients in the pot are all cooked, directly take out the stewed grass carp, put the design, then put tofu slices, small meat, baby vegetables, sweet potato vermicelli on both sides, and finally pour the juice into the pot, sprinkle with coriander powder.

9. The processed grass carp is salty, crisp and refreshing, smooth and tender, especially at the bottom. Other hot pot side dishes are also particularly delicious, absorbing the fresh flavor of fish.

Methods The skill of fish stew is very simple, that is, fry the fish directly, and then stew the fish with sauce. Bean paste and Pixian bean paste contain a lot of carbohydrates, which have a very good effect of improving taste and removing fishy smell. After a long time of cooking, the fishy smell is removed and the fish is kept tender.