Cooking Steps

1. 

   Step1:Step 1: one live grass carp. Knock out the halo with a knife, scrape off the scales with the back of the knife. Dig out the gills at the root of the knife. Open the back of the fish. Press the back of the knife to break the head. Open the belly of the fish and take out the internal organs. Do not break the gall. It will be very bitter to break the gall. Scrape off the black film inside the belly of the fish. Otherwise, it will taste bitter. Take the teeth off the fish. Otherwise, it will suffer.

2. 

   Step2:Step 2 cut off the head of the fish, shave off the big bones of the fish, remove the big bones (fish ribs) of the fish, slice out the fish slices with a slanting knife (45 degrees), marinate the fish slices with beer for 20 minutes (the fish meat will be white, elastic and hard to disperse). Chop fish bones and heads for use.

3. 

   Step3:Step 3 cut fish and pickles into shreds (how much depends on your taste). Wash with water and squeeze dry for standby.

4. 

   Step4:Step 4: soak ginger and cut into ginger slices for standby (ginger without soaking is OK). The pickled peppers are cut from the middle. It's more or less self-determined. It's too little and tasteless.

5. 

   Step5:Step 5 pour out the fish fillet. Squeeze the water gently with the palm of your hand. Add a proper amount of salt. Add the cornflour and half of the egg white to the paste again. Add a small amount of oil to grab all the fish (the fish will not stick when it is lower at the back).

6. 

   Step6:Step 6 heat the pan to remove the right amount of oil. Glue the oil around the pan. Put in the fish head and bones, turn the pan and fry slowly. Turn it over and fry the other side. After frying, add some Huadiao wine. Turn the heat to cover the pot and simmer for 15 seconds. Add some water. Cover the pot and heat for 10 minutes. Pour out the thick soup.

7. 

   Step7:Step 7 slice the fat properly, heat the pot and pour in the fat. Add some water and heat to cook the fat. When the water dries quickly, turn it into a small fire and fry it slowly to make oil. When there is more oil, the pigskin will burst. Pull the fat meat to the side of the pot. Turn to medium heat and pour in the pickled ginger, pickled peppers and fish pickles to stir fry. Add proper amount of water to stir fry. Stir fry to taste pickled cabbage. Remove the dryness of pepper.

8. 

   Step8:Step 8 stir fry the fish bone soup and put it into it. Simmer for 3 minutes. Turn the heat to a small one and scoop all the fish bone soup in and out of the bowl. Then put in the fish fillet and turn to high heat to boil the fish soup. Push the fish fillet to disperse. Add pepper and chicken essence and push evenly. Finally, put the fish fillet into the bowl.

9. 

   Step9:Step 9 after the fish soup is thickened with a proper amount of raw meal water, it is easier to stick on the fish fillet. Garnish the bowl with some wet dried peppers and scallions; sprinkle a tablespoon of hot oil.

10. 

    Step10:Step 10 finished product drawin