Cooking Steps

1. 

   Step1:1-clean the grass carp. Use the blade to make the fillet. Put a little salt. Marinate the cooking wine starch and egg white. 2 - spicy oil - put in 2 pieces of oil, 2 pieces of octagonal leaves and Chinese prickly ash. Then put in the dry pepper and stir fry over low heat. Boil the spices out of the fragrance. Take out the spices. Do not use the remaining oil. 3 - blanch the lettuce and Flammulina mushroom in boiling water. (add a little salt and oil into the water) then dry the water and put it in the bottom of the basin for standby. 4 - put in pepper, Pixian bean paste and 10 dried peppers in another oil pan. Stir fry the red oil. Put in ginger and minced garlic. Put in 2 tablespoons cooking wine, 1.5 tablespoon soy sauce and less than half spoon sugar. Put in fish head and stir fry. Then add in boiling water. 5 - put the fish slices into the boiling water. Turn one slice with chopsticks. Add some salt. When the fish slices turn white, pour them all into the lettuce basin. 6 - put 20 peppers and 14 segments of peppers into the remaining chili oil. Boil over medium and low heat to make the flavor. Turn off the heat when the pepper changes color a little. (the pepper should be put last or it will be easy to get black and burn). Put a small amount of chopped green onion on the fillet of fish.