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.

2. 

   Step2:Move the fish to the edge of the cutting board. Remove the skin. Add some beer and marinate for 15 minutes. The marinated fish is white, elastic and not fragile. After pulling out, squeeze the beer with skillful force. Pay attention not to damage the fiber of the fish. Add some salt to grab the beer. Put in some water to make the fish fully absorb the water. Then grab the beer again. Add half of the egg white and some of the raw meal, and then mix well. It's not easy for fish to age. Pour in the right amount of salad oil. It is not easy to stick when cooking.

3. 

   Step3:Heat up the pan. Remove the right amount of oil. Add in the fish head and bones and fry them yellow on both sides. Add 1 tablespoon Erguotou Wine. Cover and simmer for 10 seconds. Then add some water. Cover the pot and bring to a boil over high heat for 20 minutes. Turn the high heat to attack until the soup is thick and white, then pour out.

4. 

   Step4:Soak ginger, garlic and chilli in proper amount. Chop them and mix them together and chop them for later use. 3 tomatoes. Put on the cross flower knife and soak in boiling water for 5 minutes, then peel and cut into tomato granules after removing the stalk.

5. 

   Step5:Heat the pot and remove the oil. Stir fry the pickled peppers, garlic and ginger together. Pour in the fish soup several times and in small amount. Remove the dryness of the peppers. Stir to produce the fragrance. Stir fry the chilli until fragrant. Put in the tomatoes. Stir fry the tomatoes (press while frying). Stir the sweet and sour taste of the tomatoes. Pour in the fish soup and add some salt and pepper. Cook in high heat for 5 minutes. 5 minutes later. Remove the fish head, fish bone and pepper. Put them into a bowl.

6. 

   Step6:Add in the homemade tender tofu. Simmer for 5 minutes to make the tofu taste good. Remove the tofu and put it into a bowl. Scatter in the fillets and gently push with a spoon. When the fillets are cooked, remove them and put them into a bowl. Add some chicken essence to the fish soup. Then put the fish soup into the bowl. Add in the scallion. Pour some boiling oil on it to break the fish soup and increase the flavor. It's delicious.

7. 

   Step7:Finished product drawin