Tools/materials: grass carp, potatoes, bean curd skin, shallots, coriander, ginger, garlic, red pepper, green pepper, fragrant leaves, cooking wine, sea salt and black pepper, salt, soy sauce, oyster sauce and edible oil.

1. Wash a grass carp, use a kitchen knife to separate it from both sides of the back according to the gills, take out the fishing line, pull it out with one hand, and pat the fish's back with the other hand. Don't pull it hard.

2, cut the fish head, if there is a place to chop, you can split it in two and separate the fish back from the spine into three pieces.

3. Then cut the fish back and steak into pieces, put them in a basin, add appropriate amount of cooking wine, butter, sea salt and black pepper, and mix well for curing.

4. Peel and wash a small potato, wash two shallots and six red peppers, wash and peel a small piece of ginger, peel six cloves of garlic, and rinse a piece of tofu skin with water for later use.

5. Slice potatoes, wash the starch twice with clear water, then soak it in clear water, cut coriander and shallot into small pieces respectively, cut bean curd skin into strips, cut garlic at will, cut ginger into thick shreds, cut red pepper into rings, and put it on a plate for later use.

6. Wash a handful of green peppers and a few fragrant leaves and soak them in water.

7. Heat the oil in the pot. In order to lose weight, I choose to fry slowly, without frying, with enough oil.

8. Turn the oil heat to low heat and put the fish pieces in turn. When the fish pieces turn golden, turn them over. It is not advisable to turn over the fish too early, otherwise the fish will be easily broken.

9. Turn it over twice, and the fish pieces will be golden. Spread the oil-absorbing paper in the kitchen on the plate, fish the fried fish pieces into the plate, put a piece of oil-absorbing paper on it, and press it gently to absorb the oil as much as possible.

10. Finally fry the fish head. Heat the oil in the pan. When the oil is hot, take out the soaked green peppers and fragrant leaves, stir-fry them in the pan, and then add the onions, ginger, garlic and red peppers.

1 1. After frying for two minutes, add some soy sauce, oyster sauce and salt, stir well, add some water, bring to a boil, add fish heads and simmer over medium heat.

12, turn the fish head over and stew, add potato chips and tofu skin and continue cooking.

13. When the potato chips are almost cooked, pour in the fried fish pieces, stew for a while, then take them out of the pot and put them in the pot. Mix the salt and water by yourself.