Cooking Steps

1. 

   Step1:1 live grass carp. Knock out the halo with a knife, scrape off the scales with the back of the knife, and buckle off the gills. Open the back of the fish. Press the back of the knife to break the head. Open the belly of the fish and take out the internal organs. Do not break the gall. It will be very bitter to break the gall. Scrape off the black film inside the belly of the fish. Buckle off the teeth of the fish. Otherwise, it will suffer. Cut off the fish's head. Slice off the fish's big bone. Shave off the fish's big bone. Chop the fish's bone and head for use. Slant knife (45 degrees) out of the fish fillet, into the bowl.

2. 

   Step2:Marinate the fish with beer for 20 minutes (the fish will be white, elastic and hard to disperse). Pour out the soaked fish. Squeeze the water gently with the palm of your hand. Add some salt. Add the raw powder and half of the egg white after grasping and stick again. Add a small amount of oil to grasp (the fish will not stick when you lower the fish).

3. 

   Step3:Proper amount of soybean sprouts, prickly ash and dried chili powder. Pixian bean paste, mashed garlic and ginger powder are appropriate. Appropriate amount of onion and dried pepper. Wet the pepper and dried pepper powder with water and remove them for use.

4. 

   Step4:Boil the pot red. Remove the oil from the skillet. Sprinkle a small amount of salt (the purpose of salt is not easy to stick to the skillet when frying fish) and put the fish into the skillet. Turn the skillet and fry the fish until fragrant. After one side is fried, turn over and continue to fry. Stir fry both sides. Add some Erguotou Wine and simmer for 15 seconds. Add enough water at one time. Cover the pot and simmer for 10 minutes. Attack the soup white. 10 minutes later, turn off the fire and open the lid. Pour out the fish soup.

5. 

   Step5:Remove the oil again. Stir fry the garlic and ginger in small heat. Stir fry the bean paste, wet pepper and dried chili powder in small heat. Stir dry the water. Stir to produce the fragrance. Stir fry fish soup. Add some salt, pepper and soy sauce. Cover the pot. Simmer for 20 minutes. Bring out the spicy and spicy taste. Put in the bean sprouts and cook them in 20 minutes. After cooking, remove the bean sprouts and fish and put them into a bowl. Put the fish fillet in the pot. Push evenly. Add some chicken essence and cook for 3 minutes. Then fish fillet can be fished out. First put the fish into the bowl. Then pour in the fish soup. Add the dried pepper section, pepper and scallion into the bowl. Pour in a tablespoon of boiling oil. Delicious.

6. 

   Step6:Finished product drawin