1. Materials: silver carp 750g, red pepper 12, pepper powder 1 spoon, 4 cloves of garlic, 4 onions, 6 leaves of Pogostemon cablin, appropriate amount of salt, 3 tablespoons of cooking wine, 2 tablespoons of starch, 2 tablespoons of watercress, and soy sauce 1 spoon.

2. Slaughter the fish, clean it, take out the clean fish and cut the fillets with an oblique knife. Cut the fish head and bones into pieces.

3. Add proper amount of salt, 3 tablespoons of cooking wine and 2 tablespoons of starch to the fish.

4. Chop red peppers, garlic cloves, onions and patchouli leaves.

5. light the pot. When the oil is heated to 40%, add the fish fillets and slide away. When it turns white, take out the oil and drain it.

6. Leave about one and a half oil in the pot, add watercress, soak spicy, and stir-fry cherry-colored ginger and garlic rice.

7, add about half a catty of water, add cooking wine, fish fillets, soy sauce, salt, vinegar, sugar, pepper powder to boil, change to low heat and cook slowly.

8. When the fish is cooked and the soup is thick, put monosodium glutamate, chopped green onion and patchouli leaves, shovel them evenly and serve.