Method:
1,A grass carp,one, the thickness of the fish pieces should be appropriate; too thick will not taste well, and too thin may fall apart.
2, use a little salt,monosodium glutamate,mushroom soy sauce,ginger slices,and cornstarch to marinate the fish pieces for a moment, then deep-fry until slightly golden.



Prepare scallion segments and garlic slices,cumin seeds,cinnamon bark,bay leaves,dried red chili peppers,red bell pepper,chili paste,onion,green bell pepper,cold oil (use a lot of it),place cumin seeds, bay leaves, cinnamon bark in the cold oil until fragrant; then add dried chili peppers and chili paste, red bell peppers, stir-fry for a moment.Next, add a large spoonful each of Pixian



fermented bean paste,and old mother oil-spiced chili sauce, followed by scallion segments, garlic slices, and fried fish, stir-fry until evenly coated. Then place this in an earthenware pot filled with onion and green bell pepper at the bottom.Add one tablespoon of La Gan Ma spicy chili paste and one tablespoon of oil-roasted pepper, then add scallion segments and garlic slices, stir-fry until evenly coated.Place in a sand pot.Use onions and green peppers as the base.