Cooking Steps

1. 

   Step1:It's better not to exceed three Jin for grass carp. Otherwise, it's too much. When buying fish, please ask the master to clean the black film on the belly of the fish. It's processed into fish slices (my own knife skill is not so good. It's always taken home after being handled well). Fish pickles are bags bought in the market. If you like to eat pickles, put more. It's necessary to remove the teeth of the fish (because the fish seller is sometimes very busy. He may not help to remove the teeth of the fish) which is the main source of fishy smell. Be sure to remove it. Then put the fish head and the fish bone together. Add 50ml beer and 3G salt. Stir and grasp for half a minute. Then wash with water for standby (wash with salt and beer In order to remove the residual blood water and fishy smell) treat the fish fillet. One spoon of salt is 80 ml of beer. Stir the fish fillet for one minute. Take out the mucus (mucus is also the main source of fishy smell). Wash the mucus with clear water and remove the squeezed water (mucus must be washed clean. In this way, the fish fillet will not have fishy smell). Then put in 2 grams of salt and a little pepper. 20 ml of beer. Stir in one direction for one minute Until all the ingredients are absorbed, add half of the egg white and mix well. Finally, put 50g of potato starch and mix well. Marinate the fish for ten minutes and cut the other ingredients separately for standby. Rinse the pickled vegetables with water for two or three times. Squeeze out the water each time. Then cut into small section

2. 

   Step2:Heat the oil in a hot pot until it is six inches hot. Add ginger, garlic, pickled peppers, pickled vegetables, stir fry over medium heat for one minute. Stir fry the fish head and bones after all the auxiliary materials are fragrant. Stir fry until the fish bones are golden yellow (the stewed soup will be white and thick like this). Add some boiling water in the pot. Boil for three to five minutes until the fish soup is thick and white. Add some salt, 1 gram white sugar, a little pepper, a little white vinegar, and taste it The taste is right. Just scoop out the fish bones and pickles and put them in the big basin of pickled fish for the bottom. Then quickly put the pickled fish slices into the fish soup. Use the spatula to gently push the fish slices away. Scoop out the fish slices in a small fire for half a minute. Spread them on the pickles. Boil the fish soup in the pot and pour it into the basin (there will be some slag at the bottom of the pot. Throw it away

3. 

   Step3:Spread the scallion, dried pepper and pepper on the fish. Heat the oil alone until it is 80% hot. Pour it on the fish. A delicious authentic pickled fis