Cooking Steps

1. 

   Step1:The supermarket helps to clean the cut fish, especially the black film inside the belly of the fish. Be sure to scrape it clean. Cut off the fins to decompose the fish. Take out the fish head, tail and fish ribs as the soup making materials. Heat the pot and fill it with oil to make soup material. Fry it on both sides until it is slightly burnt yellow. Add cold water. Beat ginger and green onion to pieces. Boil it over high heat. Turn to medium heat. Keep the soup boiling all the time. Turn off the heat until the soup is milky white. After cooling, filter part of the fish soup and put it on standby. (note - one fish for two. Add tofu to the rest of the fish soup and fish head to make fish head tofu in casserole.) 2. Cook the fish meat of the thick part of carp . slant the blade into large pieces (not too thin) 0.5CM The thickness is good). Sprinkle ginger shreds. Add cooking wine and black pepper to marinate for a while. Pour 1 scoop of oil and stir for about 10 minutes. Set aside for use. 3. Heat the frying pan and fill with oil. Fry the pepper and dry red pepper with medium and small heat. Control the oil for use. Stir the ginger slices and garlic slices. Stir the pickled cabbage and half fried pepper and dry red pepper until fragrant 4. Pour the filtered fish soup in 1. Add 2 tablespoons of mash juice and 1 tablespoon of homemade mixed black bean sauce (see here for the method) and boil it. Taste it. Add sugar and salt as appropriate (add salt as appropriate if pickled vegetables have salt taste); 5. Mix the taste and boil the pickled vegetables for a few minutes and then put them in the preheated sand pot (the sand pot has good heat preservation in winter). Put the fish slices in the pickled fish soup in 2 and scald them until they change color. Bring the soup with you Pour the fish slices into the casserole with pickled vegetables on the bottom; 6. Spread the remaining half fried pepper and dried red pepper on the fish slices. Sprinkle chopped scallion on the fish slices; wash and dry the wok and heat it up. Add 2 tablespoons of oil in the wok and pour it on it. OK. Sprinkle the pickled fish on the table