Cooking Steps

1. 

   Step1:Cut and clean the grass carp. Decompose the whole fish - make the meat of the thick part of the grass carp into large pieces (not too thin. 0.5cm thick is good); take out the fish head, tail and fish fillet as the soup material. Wash and slice ginger. Slice shallot into sections. Peel garlic. Wash and slice parsley and shallot. Add some ginger slices, cooking wine, eggs and pepper to marinate. Pour in 1 teaspoon oil and stir for 10 minutes.

2. 

   Step2:Heat the oil in the wok, fry the pepper and dry red pepper in small and medium heat to remove the fragrance. Control the oil for standby. Stir the ginger and garlic. Pour the pickled vegetables into the wok and stir until the fragrance overflows. Add some water. Add the mash juice to boil the wok.

3. 

   Step3:Pour fish head, fish tail and other soup making materials into the pot to boil out the flavor. Put the seasonal vegetables into the pot one by one. I put some (cauliflower, corn, taro cut pieces, pickled cabbage, Flammulina mushroom, beancurd chips or beancurd sticks). Try the flavor. Add some seasoning. Pour the pickled fish into the pot. Heat the pot until the color changes. Start the pot. Pour the fish slices with soup into the heat preservation casserole. Spread fried Chinese prickly ash and dried red pepper on the fish fillet. Sprinkle chopped scallion, coriander, boil 1 tbsp oil and pour over.