Cooking Steps

1. 

   Step1:After the grass carp is washed, the bones and meat are separated like a piece of pickled fish. The fish slices are larger and thinner. Prepare the materials such as onion, ginger slices, green pepper, etc.

2. 

   Step2:Add salt, cooking wine and egg white to fish fillet, marinate and mix well. Then add starch and mix well.

3. 

   Step3:Scald the bean sprouts with salt and put them into the bottom of the soup basin.

4. 

   Step4:It's done. Prepare the materials.

5. 

   Step5:Heat up the pot and add oil. Put in ginger slices, red pepper, dried and spicy skin, scallion and garlic slices, and a little bean paste.

6. 

   Step6:Add some spicy rice. Stir fry it with pickled pepper water. The fish soup will taste a little hot and sour

7. 

   Step7:Add water after frying. Add salt, MSG and chicken essence (chicken powder is better). Then add fish bone and cook.

8. 

   Step8:Take out the cooked fish bones and put them on the bean sprouts. Pick up the dregs.

9. 

   Step9:Take out the dregs in the fish soup. Put them into the fish piece by piece. Cook until they are eight ripe.

10. 

    Step10:Take out the cooked fish slices and stack them on the fish bones. Pour in the fish soup. Don't add too much. It's better not to overflow the fish slices.

11. 

    Step11:Sprinkle sesame, onion and garlic.

12. 

    Step12:Take the green pepper about 150g. You can add more if you like the taste of hemp. Add a little red pepper. This way, the taste of hemp is more mellow and soft.

13. 

    Step13:This is the most important step. It will be more fragrant with canola oil. Take about two and a half tablespoons of canola oil. Add two kinds of prickly ash and a small amount of dried chilli peel. Stir fry over medium and small heat until the smell is pungent. When you slightly zoom, start the pot and pour it onto the fish fillet.

14. 

    Step14:Sprinkle some cilantro and shallot. It's OK. A spicy and mellow fish with rattan peppers is ready. Pick up the chopsticks and figh