Cooking Steps

1. 

   Step1:Separate the meat and bones of grass carp. Cut the fish into slices obliquely. Marinate them separately. The marinating seasoning is - 2 spoons of white pepper, 1 egg white, 3 spoons of cooking wine, scallions, ginger slices and starch. Grab them and put them on the back cover. Refrigerate them in the refrigerator for 2 hour

2. 

   Step2:Development of fish head and bone

3. 

   Step3:Diced tofu with internal fat, boiled with Flammulina velutipes and soybean sprouts, and put into a bowl with tofu for the botto

4. 

   Step4:Prepare ingredients, scallion, ginger slices, red peppers, half lemon slices, Tianjiao and Hunan peppers slices, garlic slices (used in the production process

5. 

   Step5:Sliced parsley, chopped shallot, sliced garlic, pointed pepper and Hunan pepper (for use after production

6. 

   Step6:A bag of pickles, five pickled peppers, a piece of dried red peppers and a handful of prickly pepper

7. 

   Step7:In the frying pan, pour salad oil, medium heat and high oil temperature into the fishbone and fry it on both sides until it changes color. Pour in ginger, garlic and stir fry it to produce fragrance. Then add in dried red pepper, prickly ash, pickled pepper, pickled cabbage, Hunan pepper and finger pepper and continue to stir fry. After stir fry, pour in boiling water of 300 ~ 400ml and start a fire

8. 

   Step8:When the water is boiled, put in the scallion section. Turn off the heat. Put one piece into the marinated fish fillet. When it's done, add in the red pepper ring, two spoons of white vinegar, half of lemon, some salt, a little chicken essence, one spoonful of white pepper. Turn off the fire and make a plate after the fish is cooked

9. 

   Step9:Put minced garlic, capsicum and shallot on top of the pickled fish. Put a tablespoon of oil in the frying pan again. Heat it and pour it on top. Garnish with coriander

10. 

    Step10:Here's the whole picture. Is it appetizing