Cooking Steps

1. 

   Step1:Buy a 3-jin grass carp in the vegetable market. Ask the master to separate the fish from the fish bones. Wash the fish meat with clear water after going home, then cut the fish slices with a knife and wash them with clear water. Add some salt, chicken essence, pepper, egg white, starch and cooking wine and marinate for 20 minutes (fish bones, fish heads and auxiliary materials are marinated separately with cooking wine and salt for 20 minutes

2. 

   Step2:Wash the pickled vegetables and chop them into small pieces. Cut the onion, ginger, garlic, chili king, pickled peppers and pickled radish for use

3. 

   Step3:Mash preparation.

4. 

   Step4:Add some ginger into the hot oil, stir fry the fish head and auxiliary materials until they are cooked, and then take them out for standby. Heat the oil, and put it into the ginger, onion, garlic, pepper, King pepper, pickled pepper and fermented glutinous rice. Stir fry the sauerkraut and pickled radish, then add the fish head and auxiliary materials, stir well, and pour them into boiling water (the boiling water will cook the fish bones and auxiliary materials very white and fragrant but not fishy). Boil them, turn the heat to a low temperature for 510 minutes, and cook them well After that, take out all the accessories in the pot and put them into the hot pot (if you like to eat thousands of pieces or other accessories, you can cut them into shreds and put them into the bottom layer of the hot pot). Heat the remaining soup and put it into the marinated fish slices. Quickly stir them with chopsticks and put them into the hot pot. Finally sprinkle with chopped green onion and pepper (smash them) and pour a little hot oil on them. Put some parsley on the table. Hope you like it.