1. The silver carp is processed, cut into pieces, salt, pepper, and cooking wine are added, and marinated for about ten minutes.
2. Soak sweet potato starch with water;
3. Pour into the fish cubes, grab well, and let stand.
4. Slice pickled radish and pickled ginger, and cut pickled pepper into sections.
5. Cut the konjac into large slices;
6. Cold water pot
7. Bring to a boil on high heat, simmer for two or three minutes, remove and drain.
8. Heat oil on medium heat to 50% to 60% heat, put the fish pieces in separately;
9. Fry until it is finalized and fished out;
10. Boil the oil on a large fire to 80 to 90% hot, then pour the fish pieces;
11. Fish pieces are hard fried and fished out.
12. Pour out the excess oil, sauté the bean paste, white sugar, dried sea pepper, and Chinese pepper over low heat until fragrant;
13. Stir fry with sour radish, pickled ginger and pickled pepper;
14. Pour the fish pieces and stir fry evenly;
15. Add water, submerge until the fish pieces, add garlic and pepper, and bring to a boil;
16. Cover and cook for about five minutes on medium heat;
17. Pour the konjac and cook;
18. Enlarge the onion segments and harvest the juice over high heat;
19. Add chicken essence and pour well.
Tips:Sweet potato starch should be used, which is more than usual. The fried fish should not be too long and the skin should be hard.
