Cooking Steps

1. 

   Step1:Pickled pickles (Southern pickles) ginger, garlic, dried pepper, millet, pepper, Hangzhou pepper read

2. 

   Step2:Wash the bean sprouts of Flammulina velutipes for us

3. 

   Step3:Heat the bean sprouts in boiling water and put them into a bow

4. 

   Step4:I use the basil fillet (Longley) today. If I use grass carp, it will be better. Here, I want to remove the bones and skin, and then slice the fish meat and use the white pepper egg white of the salt cooking wine to grab it and reserve it (fry the fish bones and fish skin in oil. Spare it). If I use Longley, it's very convenient to slice and marinate it directly.

5. 

   Step5:Heat the oil in a hot pot and stir fry it with Pixian bean past

6. 

   Step6:Stir fry ginger, minced garlic and add some wate

7. 

   Step7:Before putting the pickles, you can use the leaky net to clean the ingredients inside, which is quite enjoyable. Then put the pickles. If it's a grass carp pot, put more water in it. Put the fried fish bones and fish skin in the soup. Cook for more than half an hour. Boil it into fish soup.

8. 

   Step8:Then boil the Flammulina mushroom in this soup. Remove the Flammulina mushroom and put it into the bowl

9. 

   Step9:Finally boil in the fish skin. When the fish is mature, pour into the bowl together with the soup

10. 

    Step10:Put 100-150g of oil into the hot oil pot. Cut the dried pepper, millet pepper and Hangzhou pepper and put them on the top of the fish. Heat the oil and pour it on the top.