Cooking Steps

1. 

   Step1:Cut off the head from the outside of the pectoral fin. Cut off the tail 5 cm from the inside of the tail fin. Cut off the head and neck from behind the gills. Chop the head with a vertical knife into long pieces about 13 mm wide. Chop the neck meat into pieces. Then spread the fish head in the plate. Chop the tail from the tail fin. Chop 5 pieces each. Place them on the tail in order. Take another 3 cm of the middle chopped fish tail in the middle. The winter bamboo shoots are cut into hob pieces. Mushrooms, scallions and ginger pieces are put on the pot mat together.

2. 

   Step2:Set the pot on fire. Put in the big oil. Put the head and tail in it. Fry both sides yellow. Put the skin down onto the pot pad.

3. 

   Step3:Set the pot on fire. Add the fat and the soup. Mix in the ingredients. Put the spread pot pad in it. Grill with the fire. Collect the juice gently. When the fish is ripe and the color is red and bright, put it into the grilling pan and pour the juice on.