Cooking Steps

1. 

   Step1:A grass carp. Boneless. Put aside the head.

2. 

   Step2:Cut the boneless fish into slices. Marinate with salt, cooking wine, pepper, protein and raw powder for later use.

3. 

   Step3:Fry the prickly ash in oil and cut it up for later use. Stir fry the shallot, ginger, garlic and dry pepper and add the pickled vegetable and stir fry until fragrant.

4. 

   Step4:Stir fry the fish bones and head. Add some water to boil the fish soup. About 20 minutes.

5. 

   Step5:In another pot, add water and boil. Pour in the marinated fish. Remove the discoloration immediately. It will be broken if it is too long.

6. 

   Step6:Put the blanched fish slices into the fish soup. Put in the chopped pepper. Cook slightly.

7. 

   Step7:Out of the pot. Add some green onion. You don't need to let it go. Old style. Chicken essence. The taste is pure. The taste is original. It's very delicious.