1. Cut the silver carp head with scales and viscera into three big slices, take the fish bones, half of the fish head and fish maw, and cut into lumps. After washing and draining, add salt, pepper, and cooking wine to grab well;
2. Add water and starch evenly.
3. Heat the oil to 60% to 70%, add the fish tuo on medium heat;
4. Fry the final shape, and then re-explore it out.
5. Save the base oil, sauté pepper, bean paste, sugar, garlic, and green onion over medium heat until fragrant;
6. Pour the fish tuo, add water and boil after submerging;
7. When the juice is dry, add scallions, monosodium glutamate, and vinegar, and pour well;
8. The sauce can be served after high heat.
