1. Kill the grass carp, wash the blood water, cut the fish head and tail, put a bowl, divide it into two halves along the spine of the fish, use a vegetable blade to form fish fillets of moderate thickness, cut the fish spine into sections and place the fish head Set aside together, the fish fillets are washed with blood, otherwise it will be very fishy.
2. Add 2 tablespoons of salt, 1 tablespoon of chicken bouillon, 2 tablespoons of cooking wine, ginger, 3 tablespoons of cornstarch to the sliced fish, and marinate for about 20 minutes.
3. Add two tablespoons of oil to the hot pan, add green onion, ginger, garlic, pepper, dried chili, and red chili until fragrant until the chili is slightly zoomed, add fish head, fish tail and fish spine and stir-fry until the flesh turns white, then add Add appropriate amount of water, add appropriate amount of pickled peppers and pickled peppers to a boil. After boiling, add the marinated fish fillets and cook until the meat turns white, then sprinkle with coriander and it can be boiled. Don't cook for too long, otherwise the fish will be cooked. It will get old and will break easily. It’s important to note here that there must be more oil, it’s best to keep the ingredients floating
