Cooking Steps

1. 

   Step1:Clean grass carp sticks to the spine from the tail. Cut off the body. Cut off the head. Turn over. Stick to the spine from the head. Cut off the other side of the body. Partial removal of fin

2. 

   Step2:Cut the back of the fish. Cut the fish head in half. Load the bowl together. Scrape the black film off the fish. Slice off the bones and cut them into small pieces. Put them in the bowl with the fish hea

3. 

   Step3:The rest of the fish starts from the tail and is sliced into even slices. Put into a bow

4. 

   Step4:Pour in beer for another listen and soak for 15 minutes. Pour out the beer. Add 3G salt, 8g raw powder and 1 egg white, stick and marinate

5. 

   Step5:Heat up the oil in the wok. Fry the fish bones and fish bones and add in the garlic and ginger. Then add in the pickled pepper and dried pepper, Pixian bean paste 60g and stir evenly

6. 

   Step6:Pour in water and bring to a boil. Add a little salt, white pepper and chicken essence, mix well. Cover and simmer for 10 minutes

7. 

   Step7:Open the lid. Put in 300g soybean sprouts and cook them. Take out all the ingredients and spread them on the bottom of the bowl

8. 

   Step8:Take the marinated fish slices and stir them in the soup. Turn to medium heat and cook for about 3 minutes until the meat turns white. Remove the fish slices and put them into a bowl

9. 

   Step9:Pour in the soup. Sprinkle with pepper, scallion and dried pepper. Pour in hot oil and enjo