Cooking Steps

1. 

   Step1:A fresh grass carp is slaughtered and cleaned; Sichuan pickle is washed and cut into small piece

2. 

   Step2:As shown in the picture - remove the fish's head and bones, remove the fish's flesh on both sides, and slice the fish's head from the middle

3. 

   Step3:Chop the fish bones into 2cm sections. The fish are sliced into butterfly slices with knives along the direction of the tail

4. 

   Step4:Put the sliced fish into a large bowl. Add a little salt, pepper, cooking wine, egg white (few), and water lake powder to mix the tast

5. 

   Step5:The pot is hot. Add oil. For example, prickly ash, dried red pepper, stir fried chives, ginger and garlic. Add in wild pepper and red pickled pepper. Stir fry to produce fragrance

6. 

   Step6:Add Sichuan pickles and stir fry. Add a little cooking wine, sugar and enough wate

7. 

   Step7:Put the fish head and bones in. Bring to a boil. Remove the froth. Cook for about 10 minutes. Add chicken essence

8. 

   Step8:Turn it into a low heat and put the fish slices into the pot. When the fish slices turn white, pour them into the pot. Sprinkle with shallot and small shallot slices on the surface

9. 

   Step9:Add some oil to the wok. Add dried red pepper, garlic slices and prickly ash to the warm oil. Fry until the dried red pepper is crisp. Pour it on the surface of the prepared pickled fish while it is hot

10. 

    Step10:How much oil can be adjusted by yoursel