Cooking Steps

1. 

   Step1:Chopped green onion, ginger, garlic and chilli. Ginger and garlic are not afraid of much. Chilli depends on your taste. Mix 5 tablespoons of minced garlic sauce or Pixian bean paste.

2. 

   Step2:You can also use the pickled fish from the supermarket. It's delicious and easy. Just follow the packing instructions. But I still stir fry the base. One jin of pickled vegetables (the pickled vegetables in the south are not the same as those in the northeast). Two and a half Jin of grass carp. Cut off the head of the fish and break it.

3. 

   Step3:Shredded pickles. There are many kinds of sauerkraut in the south. Mustard, green vegetables, cabbage, salt and pepper are pickled. It tastes almost the same after salting.

4. 

   Step4:The oil is hot in the pan. Generally, rapeseed oil is used in the south. It is more fragrant. But the lampblack is big. I use peanut oil. For a full-bodied taste, I can add a spoonful of cooked lard. I just have the refined onion flavored lard. It doesn't matter if you don't add it.

5. 

   Step5:When the oil is hot, stir fry the chives, ginger and garlic.

6. 

   Step6:Wash the pickles twice. Take out the water and stir fry them for five minutes until they are fragrant.

7. 

   Step7:Add the sauce. Stir fry for another two minutes.

8. 

   Step8:Add half a pot of water and bring to a boil.

9. 

   Step9:To deal with grass carp. Sharpening. Sharpening. Sharpening. I used to work hard on fish fillet. Apart from the small strength, the main thing is that the knife is not fast enough. The knife is fast enough. Take a clean cloth. Press it to prevent slipping. Stick the back piece from the tail of the fish. Stroke it to the end easily.

10. 

    Step10:Three cuts of grass carp.

11. 

    Step11:Chop the fish bone and put it with the head. Fish side slant slice bottom row bone. Here are two pieces of fish and two pieces of ribs.

12. 

    Step12:One cut of fish, one cut of fish. Cut out the butterfly fish fillet.

13. 

    Step13:Fish head and bones with half spoon of white pepper, half spoon of starch, half spoon of salt and half spoon of cooking wine. Stir well and marinate for ten minutes. Put the fish in another bowl. The same way.

14. 

    Step14:When the pickled vegetable is boiled, put the fish bones and fish heads on. Gently move them all and soak them in the soup. Cover and simmer for 10 minutes. Don't stir. Grass carp meat is not pliable. It's fragile.

15. 

    Step15:Finally, spread the butterfly fillet on the surface, let alone turn it. Cover and cook for two minutes. Boil the fish in hot water.

16. 

    Step16:Some ways are to sprinkle dried pepper and pepper on the surface and cook in hot oil. But I think the pickled fish is the best taste of fresh, clear and spicy. Before leaving the pot, taste the soup. Fish can't be light. Add some salt to taste. Finally, add half a spoon of sugar to make it fresh.