Cooking Steps

1. 

   Step1:Wash the grass carp and remove the black film. Slice it from the tail. Both sides are good. Slice it into 3mm thick fish slices. Cut the fish fillet. The fish head and tail can be used as bone soup. Add salt and water to fish fillet and knead for a while. Wash repeatedly until the water is not muddy. Marinate with salt, pepper, cooking wine.

2. 

   Step2:Boil a pot of water. Add salt to the bottom. Blanch the Flammulina mushroom and tofu until it boils. Take it out and put it into the container where the fish are finally served (the tofu will come out of the water. Drain the water finally). In the frying pan, put the cooking oil (a little bit more) into the garlic slices and ginger slices to make it fragrant. Put in the pickled pickled peppers and stir fry it to make it fragrant. Add some boiling water. Start seasoning. Taste what's missing in the soup. I add salt (a little more. The salt taste of the salty fish in the soup Just right), sugar, soy sauce, white pepper, and a little vinegar to add acidity. Then stew the fish fillet for 1 minute. Turn on the small fire and lower the fish fillet one by one to prevent adhesion. Turn on the fire after all the fish slices are lowered. Boil and turn off the fire.

3. 

   Step3:Pour the soup with fish into the container where the side dish was just put. Wash the wok and then burn the oil. Put in the red pepper and green pepper and dry pepper section. Fry it over low heat to make the flavor. Sprinkle a little garlic on the surface of the pickled fish. Pour the dry chili oil on the garlic. Match with the coriander.