Seasoning: pickled pepper, soy sauce, vinegar, salt, sugar, onion, ginger, garlic, chicken essence and broth.

Exercise:

1. Wash pickled peppers and cut into pieces, wash grass carp and cut into pieces, cut onions and slice ginger;

2, sit in the pot and ignite. When the oil is hot, fry the fish in a pot until both sides are golden.

3. Leave the remaining oil in the pot. When the oil is hot, pour the pickled pepper into the pot and stir-fry until it smells good. Add onion, ginger, garlic, broth, sugar, soy sauce, salt, vinegar and chicken essence, then add fish pieces and cooking wine and stir-fry for about 2-3 minutes.

Features: spicy and delicious

or

One grass carp (750g). 25g of water mushroom and 25g of cooked bamboo shoots. 2g pickled pepper, scallion 10g, ginger 15g, 50g soy sauce, sugar 10g, 2.5g monosodium glutamate, 25g wet starch, 75g cooked lard, cooking wine 15g and spicy oil 15g.

Cut the fish into 4 pieces and dip in soy sauce. Bamboo shoots, mushrooms, red peppers, ginger and onions are all cut into nail-sized pieces for use. Heat a wok over medium heat, use an oil pan, and then add lard. When the heat reaches 70% (about 154℃), put the fish in a wok and add winter bamboo shoots, mushrooms, peppers, ginger, onions and cooking wine. 35g of white sugar and soy sauce, 250g of water, simmer for about 5min, add monosodium glutamate and wet starch to thicken, drizzle with spicy oil, turn the fish pieces over, and serve.