Cooking Steps

1. 

   Step1:Prepare seasonin

2. 

   Step2:Code flavo

3. 

   Step3:See Step

4. 

   Step4:1. Two and a half Jin (three pieces) of Carassius auratus to remove scales, kill to remove internal organs, wash clean, soak in water for about 5 minutes, remove blood water, and add two ladles of salt. The effect is better. Rinse again. Separate the fish head, bones and meat. Slice the fish into 3 mm pieces. Let stand and drain. 2. Add salt, shallot, pepper noodles, chicken essence, cooking wine and fresh pepper to fish head and bones. Use hands and mix evenly. Taste for 10 minutes. Add cooking wine, shallot and salt for 10 minutes. 3. Soak 100g wild peppers, 50g red peppers, finely cut ginger, slice radish, dice ginger and garlic (20g), cut one onion into sections for standby. Use 12g fresh peppers, 12g dry green peppers and 20g dry peppers for standby. 4. Heat up the wok. Stir fry the vegetable oil and lard. Stir fry the ginger and garlic at the oil temperature above 500 ℃ (with more smoke). Stir in 20 grams of dried green pepper. Stir in the dried chilli. Stir in the wild mountain pepper. Stir in the red and pickled peppers. Stir in the radish slices. Stir for 3 minutes. All the seasonings overflow. Add 1.5 kg of boiling water. Bring to a boil. Add 30 grams of chicken essence, 10 grams of monosodium glutamate and 2 grams of sugar Teaspoon, proper cooking wine, medium heat for 810 minutes. (during this period, take out the shallots in the fish fillet. Add an egg white. Stir clockwise until the egg white is completely absorbed by the fish. Then add sweet potato starch. Pay attention not to add too much water to the starch. The water content is slightly more than that of the sliced smooth meat. About 15g starch is added to a jin of fish fillet. Stir clockwise until it is firm. Let it stand for use.) 5. Wait for the soup to thicken. Taste. Supplement properly Seasoning. Beat the dried chilli with a leaky spoon. Put in fish head, fish bone, boned fish (fish fillet) and scallion in turn. Every time interval is 30 seconds. Cook the onion for about 1 minute. Scoop up the fish head, bones and steaks with a large scoop. Add other ingredients to the bottom of the fish bowl. Boil the bottom of the soup over high heat. Grasp the fish slices with your hand