Cooking Steps

1. 

   Step1:Choose a live grass carp. Hit the back of the knife on the head of the fish. Knock out the grass carp. Then remove the scales. After that, cut the back of grass carp. Be careful not to cut the gall (otherwise it will be bitter). The fish head part needs to press the knife hard to break the head. Then the fish will be separated. Take out the internal organs of the fish. Scrape out the black film. Otherwise, it will be bitter. Finally, remove the gills and wash the whole fish. Clean the fish. Cut off the head first. Cut off the fish on one side. Remove the fish ribs. Cut a knife in the middle of the fish. Do not cut. Move the fish to the edge of the cutting board. Shave off the fish skin with an oblique knife. Then cut off the fish red. The fish balls will be very white. Shave off the fish bones on the other side. Roll the fish bones and heads into large pieces and put them in the bowl together with the skin and the fish red for use in the fish soup.

2. 

   Step2:Cut the shaved fish into small strips first, then chop the small strips into fish paste and put them into a bowl.

3. 

   Step3:Add some ginger powder, salt, chicken essence and pepper. Then add some water (more water, more fish balls are smooth and soft, less water, more fish balls are elastic). Use your hands to move in the same direction. Take another bowl. Add half of the egg white and a proper amount of raw meal. Add a proper amount of water and even. When you grasp the raw meal water, it can form a line. It indicates that the viscosity is appropriate. At this time, pour the raw meal water into the fish bowl and beat it evenly. The fish balls made after beating are more smooth and tender. Then stir in the direction just now. When the fish paste is stuck on the hand and the edge of the bowl, the fish balls made of the fish paste are smooth and elastic.

4. 

   Step4:Heat the pan to remove the right amount of lard and polish the pan. Stick the oil evenly around the pan. Sprinkle the right amount of salt to prevent the fish from sticking to the pan. Pour in the fish bones. Fry slightly over low heat. Turn over the fish and continue to fry. Stir fry the fish bones on both sides with a spoon. Add ginger slices and chopped green onion and stir fry until fragrant. Then add some Erguotou Wine. Cover the pot and simmer for 15 seconds. Open the lid. Add some cold water (the heated water will smell fishy). Cover the lid and boil for 10 minutes. Open the lid of the pot. See whether the fish on the bones are cooked. Finally, use the leaky filter residue to boil the fish soup.

5. 

   Step5:Return the filtered fish soup to the pot. Turn down the heat. Squeeze the mashed fish into the pot with a spoon. When the fish balls are all ready, add some salt and chicken essence, turn the heat to boil. Boil the fish balls. Add some scallion to the bowl. Fish to be cooke

6. 

   Step6: