Cooking Steps

1. 

   Step1:Cut and clean the grass carp. Decompose the whole fish - make the meat of the thick part of the grass carp into large pieces (not too thin. 0.5cm thick is good); take out the fish head, tail and fish fillet as the soup material. Wash and slice ginger. Slice shallot into sections. Peel garlic. Wash and slice parsley and shallot. Add some ginger slices, cooking wine, eggs and pepper to marinate. Pour in 1 teaspoon oil and stir for 10 minutes.

2. 

   Step2:Heat up the frying pan and add oil. Fry the pepper and dry red pepper in medium and small heat to remove the fragrance. Control the oil for standby. Add ginger and garlic to stir the fragrance. Pour the pickled vegetables into the pan and stir fry until the fragrance overflows. Add some water. Add the mash juice to boil the pan.

3. 

   Step3:Pour the soup materials such as fish head and tail into the pot to boil out the fragrance. Try the taste. Add sugar and salt as appropriate (add salt as appropriate if pickled vegetables are salty). Pour the salted fish slices into the pot. Blanch them in high heat until they are discolored and broken. Start the pot. Pour the fish slices with soup into the heat preservation casserole. Spread fried Chinese prickly ash and dried red pepper on the fish fillet. Sprinkle chopped scallion, coriander, boil 1 tablespoon oil and pour it over. Spray the fish with pickled vegetables on the table.