Cooking Steps

1. 

   Step1:A grass carp. Use the back of the knife to scrape off the scales after knocking out the faintness with the knife. Dig out the gills at the back of the knife. Open the fish's head by pressing the back of the knife. Open the belly of the fish and take out the internal organs. Don't break the gall. It will be bitter if you break the gall. Then buckle the teeth of the fish. Otherwise, it will be bitter. Scrape off the black film inside the belly of the fish. Otherwise, it will also be bitter. Cut off the head and tail of the fish. It can be used for other purposes. Chop off the fins. Cut the fish into pieces. Then put the pieces into a bowl. Add some salt. Grasp evenly with your hands. Put the pieces into the spoon. Place in a ventilated place for 40 minutes. Garlic seeds, ginger slices, bean paste, red pepper ring each amount.

2. 

   Step2:Heat the pan to remove the oil. Shovel the pan evenly. Use chopsticks to put the fish pieces in order. When frying the fish, turn it several times to avoid frying. Pan fry the fish in yellow and fragrant. Put the fried fish in a bowl for later use.

3. 

   Step3:Heat the pot to remove a small amount of oil. Stir fry the bean paste over low heat. Put the fish in the pot. Add some Erguotou Wine. Quickly cover the pot and simmer over high heat for 5 seconds. This will remove the fishy smell of the fish. Open the pot cover and add some water. Level the water to the fish. Add garlic seeds and ginger slices. Add some soy sauce and pepper. Cover the pot cover. Heat for 5 minutes. Then turn the heat to simmer for 5 minutes.

4. 

   Step4:Open the lid of the pot, collect the juice in high heat, put in the red pepper ring and grill evenly. Add some chicken essence and a small amount of white sugar. Add in the garlic seedling. Pour in some raw powder and water and grill evenly. When the soup is suitable, you can start the pot.

5. 

   Step5:Finished product drawin