1. Fresh grass carp retains the flesh from the belly of the fish to remove the thorns. Cut into thumb-sized cubes, add salt, cooking wine, white pepper, starch, and an egg
2. Stir evenly, make this diced fish with a good paste
3. Diced cucumber
4. Dried chili, cut into sections, sliced ginger, and pickled peppers, cut into sections
5. Cut scallions and celery stalks into thin sections. spare
6. With a little oil in the pan, fry the peanuts until cooked. This one should be sautéed slowly, otherwise it will be mushy. spare
7. Heat up the pan with oil, add the fish pieces over high heat and fry them. Start the pot and set aside
8. Add a little bit of oil, then pour in the ingredients shown in Figure 4 and Figure 5 and sauté
9. Two spoons of soy sauce, half a spoon of vinegar, and a little sugar. A bowl of sauce
10. Pour the fish pieces into the pan and stir fry quickly.
11. Then pour in cucumber and peanuts and pour in the sauce
12. Serve on a plate, sprinkle with celery leaves for garnish
