Cooking Steps

1. 

   Step1:A carp. 2 jin or so. Clean up. Be sure to remove the black film from the internal organs.

2. 

   Step2:The head of the fish is cut off with a horizontal knife. The body of the fish is divided into two parts from the back.

3. 

   Step3:Split the fish's head into pieces and cut them into small pieces for later use.

4. 

   Step4:The meat on both sides of the fish. Oblique blade butterfly.

5. 

   Step5:Add in the fish fillet. An egg white. A little salt liquor starch. Mix well and set aside.

6. 

   Step6:Ingredients. Wash and cut pickles.

7. 

   Step7:Put a little oil in the hot pot. Put in the ingredients and the ingredients in the fish sauce bag. Stir fry for a while.

8. 

   Step8:Add pickles and stir fry for a while. Add salt and chicken essence soup and boil. Add fish head and fish bone and stew for 10 minutes. Change to low heat and stew for 5 minutes.

9. 

   Step9:Take out the fish head, fish bone and pickled vegetables and put them into a big bowl. Then put the marinated fish slices into the pot. Stir with chopsticks and simmer for three minutes.

10. 

    Step10:Out of the pot. Add the parsley. It's a success. Start building.