1. Fresh grass carp. Cut the fish head in half, and then cut the fish into large pieces. Use clean water. Wash cooking wine repeatedly to remove fishy, add a little salt and white pepper. Marinate for half an hour.
2. Chopped green onions and celery.
3. Onions, pickled peppers, and celery leaves are set aside.
4. Pour a little peanut oil in the casserole. Increase the green onions, celery, and ginger. Pickled peppers. Stir fry until fragrant.
5. Add onions and continue to burst.
6. Add all the spices. Stir fry evenly.
7. Add the fish pieces and stir fry gently. Make every piece of fish wrapped in this seasoning.
8. Close the lid. Stuff on low heat for 15 minutes.
9. Start the pot, sprinkle with celery leaves, and an original fish is ready.
Tips:This dish is slowly simmered in a casserole, and there is no need to put too much seasoning, because the seasoning products are enough without water. Just boring for 15 minutes. The fish is fresh and tender.
