Cooking Steps

1. 

   Step1:1. Clean the fresh grass carp and tear off the black film inside the belly. The kitchen towel dries the water of the fish to prevent the knife from slipping and hurting the hand. Marinate fish fillet, head and tail, and bone with a little cooking wine. Marinate fish fillet with a little salt, cooking wine and starch egg white for 10 minutes. Cut ginger and garlic, millet pepper and dry pepper into small sections. Cut the shallots into scallion flowers.

2. 

   Step2:2. Put the oil in the pot. Heat it up. Put 5 prickly peppers and stir fry. Remove the prickly peppers and discard them. Stir fry the minced ginger and garlic. Stir fry the rice peppers for 30 seconds. Stir fry the pickles for 2 minutes. Take it out for standby.

3. 

   Step3:3. After cooking, fry the fish head and tail bones in a small amount of oil for 2 minutes. Boil them in cold water and high heat. Turn to medium heat and cook for 18 minutes until the soup is milky white. Cook the pickles for 5 minutes. Let the taste of the two blend. Remove the fish head and tail bones and sauerkraut and put them on a plate. Leave the soup in the pot.

4. 

   Step4:4. Heat up the soup in the hot pot. Cook the fish slices for 2 minutes. It's enough to cook the fish slices. Can't cook too long. Can cook old fillet. Affects the taste. After cooking, add the fish fillet soup to the plate.

5. 

   Step5:5. The last and most important step is to heat a small amount of oil in the pan, because a small amount of oil is put in the previous steps. Do not put too much oil in this step, otherwise it will be very greasy. The rest of the ginger and garlic are dried. The pepper is fragrant. Pour it on the fillet while it's hot. Sprinkle chopped green onion. It's done.