Cooking Steps

1. 

   Step1:Prepare two small basins with some water to put the fish bones and fillets. Clean the grass carp. Shave the fish meat from the tail with a knife. Then shave the bones on the belly of the fish. Cut three fish belly bones, one fish head, one fish head, two fish heads. Cut them. Put the fish fillets in the basin and put them in another basin. The thickness is determined by yourself, but it's not too thick. You need to pay attention to the knife work. This will drain the fish bones and add some salt Marinate with cooking wine, then fry the bones to taste better, then take out the fish slices, wash them, drain them, add salt and cooking wine, grab the fish out of the mucus, wash them off (the smell of the first salted fish is greatly reduced), then add salt and cooking wine again, grab the mucus by hand, add white pepper and an egg white, grab them evenly, add some raw powder, and put them in the refrigerator for no less than 10 minutes. During this period, you can cut the small ingredient

2. 

   Step2:Slices or small sections of pickled vegetables can be cut as you like. I'll add pickled peppers to the slices and stir fry ginger, garlic, pickled peppers and cut them into foam. Put a piece of oil to be poured in the pepper section (cut three or four pieces of ginger and fish soup). If you want the hemp, you can add some prickly ash. The green prickly ash is tasty enough, and then start firing

3. 

   Step3:Stir fry pickled vegetables (no matter what you stir fry, please remember to heat the oil. It's not easy to stick to the pot) stir fry the oil in the hot pot and pickled peppers for two or three minutes, add white vinegar and half of pickled peppers, stir fry for two minutes, and then beat them out for standby. Stir fry the fish bone in the hot pot and add the oil and fry paper until the fish bone turns white for about two or three minutes, and then add water (I use the steel basin full of seven water when boiling, the water evaporates quickly, and the water will be very little More) boil over a large fire, put ginger slices on it and keep the water boiling. 10 minutes before boiling, the fish soup is basically white and delicious. When the soup is ready, add pickled vegetables, pickled peppers, water, white vinegar and boil. Put salt, chicken, white sugar and taste about 8 grams each (add some white pepper is also good). According to your own taste, adjust it. It's suggested that the taste be heavier. You can cover the fishy smell, salt, salt, pickled peppers, water and pickled peppers. Adjust the spicy degree, white vinegar, sour taste and pour it out directly You ca

4. 

   Step4:The last thing is to cook the fish fillet and pour oil to boil the fish fillet. If the fish fillet is cooked in hot water, it can be quickly added with some salt and ginger cooking wine to remove the taste. If not, it can be boiled in hot water and turned down. Don't let the water roll over. Take out the fish fillet. If the fish fillet is caught and put in the water, it can be turned up, but it can't be turned over. Otherwise, it will rot for about 15 seconds or about 7 minutes. Take it up with a spoon and put it on the fish soup to be poured with oil (the fish can't be cooked all at once or it will taste delicious Pour oil into the pot and drain the oil. The oil temperature is about 60-7