Cooking Steps

1. 

   Step1:Remove the bones of fresh grass carp. Remove two pieces of clean fish meat. Chop the fish head from the middle. Chop the fish bones into small pieces. Slice the clean fish meat with a slanting knife along the direction of the fish tail. Slice the pickled vegetables. Dice the millet pepper, onion and garlic for standby. Break the eggs and take the egg white for standby.

2. 

   Step2:Marinate fish fillet - add cooking wine, salt, pepper and egg white to fish fillet, and then add a small amount of starch to mix. Marinate for 10 minutes. Marinate fish head and fish bone separately with cooking wine, pepper and salt to remove fishy smell.

3. 

   Step3:Stir fry - put oil in the pot. Put in bean paste, onion and garlic and stir fry. Put in some millet peppers and pickled vegetables and stir fry them to taste. Heat the water until boiling. Put vinegar to taste. Lower the fish head and bones. Cook for 10 minutes. Turn down the heat and put in the marinated fish slices. Turn to medium heat and see the fish slices turn white. Turn off the heat. Start another pot. Heat the millet peppers and onion and garlic to smell. Pour them on the surface of pickled fish while hot. A pot of delicious pickled fish is finished.

4. 

   Step4:Sprinkle coriander on the table to decorate. This pot of hot and sour fish is on the table. With rice. The more you eat, the more you love.