Cooking Steps

1. 

   Step1:Add salt, cooking wine, white pepper and egg white to the processed grass carp fillet, fish bone and fish head and marinate for about half an hou

2. 

   Step2:Prepare scallion, ginger and garlic, cut sections of dried red peppers, pepper bulk and fragrant leaves, and chop Pixian Douban sauc

3. 

   Step3:Wash the bean sprouts into boiling water and blanch them to remove the taste. When blanching, add a little salt for the taste

4. 

   Step4:Take out the boiled bean sprouts and control the dry water and divide them into large soup bowl

5. 

   Step5:After the frying pan is heated, add some cooking oil, first add the pepper, big material, fragrant leaves, then add the dried red pepper, and then explode the fragrance. Try to pick out the spice of the pepper first

6. 

   Step6:Add Pixian bean paste, stir fry red oil, add onion, ginger, garlic and stir fr

7. 

   Step7:Then add the fish head. Stew the fish bones for 3 minute

8. 

   Step8:Then add the marinated fish slices one by one into the pot until the fish turn white and stir gently until cooked. The fish here is cooked very fast. It doesn't need a long time. It must not be stirred just when the fillet is in the pot.

9. 

   Step9:Finally, add salt to taste and pour it into the soup bowl with bean sprouts in front of it. Then brush the pot and add a little sesame oil to heat it. Then add a little dry red pepper to stir fry it and pour it on the fish fillet. The smell is fragrant..