1, a fish (grass carp) about 2 kg, chopped pepper 150-200 g, garlic cloves 10-20 tablets, salt, pepper and salad oil, half a root of onion and a piece of ginger.

2. Grass carp or bighead fish, washed, chopped and drained.

3, salt, pepper, pickled fish pieces for at least 2 hours, to make it taste and smell.

4, prepare a lot of garlic cloves, one or two slices of ginger, dice, Hunan chopped pepper 150 grams, like spicy more.

5, prepare a large stainless steel plate, fish pieces evenly in the plate, do not overlap, flat out.

6. Chop garlic cloves, add chopped pepper and ginger, and code them on the fish pieces.

7. In an iron pot, boil water and steam the fish pieces for about 15 minutes. Turn off the fire and take out the fish pieces. Sprinkle chopped green onion.

8. Put salad oil in a clean iron pot, burn smoke, and pour hot oil on the fish pieces with chopped green onion.