How to cook fish

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  1. Debone and skin the grass carp, slice it into about 5 mm thick slices, chop the bones and heads into pieces, and rinse under running water for about 10 minutes.Put the water into two basins respectively, add salt, MSG, cooking wine, egg white, starch, onion and ginger water, pepper, mix well and marinate for 15 minutes.

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  2. As the base material, blanch the soybean sprouts and put them into the basin.

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  3.Red oil.Add 50 grams of Sichuan peppercorns, 30 grams of Sichuan peppercorns, 10 grams of dried chili peppers, an appropriate amount of secret chopped pepper sauce, and 500 grams of salad oil.Heat the oil in the pan until it reaches about 30%, add the above preparations, and fry the small pieces slowly.The oil temperature should not exceed 5 When done, fry for 15 minutes, filter out the residue and discard.

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  4. After preparing the ingredients, heat the oil in the pot, sauté the green onion and ginger, and add the Pixian Douban Sauté the sauce until fragrant, add an appropriate amount of water (stock is best) and bring to a boil.Add the fish bones and boil over low heat for about 1 minute.Remove and place on the bean sprouts.Put the fish meat in the pot and boil over low heat for about 40 seconds.Remove and place on the fish.On the bone, taste the soup for saltiness and add appropriate amount of salt and MSG.After mixing, pour it over the fish.

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  5. Drizzle with about 200 grams of red oil

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  6. On the fish, place Sichuan peppercorns, peppercorns, dried chili peppers, minced garlic, green and red peppers in order, heat the oil in a pan until Pour 80% hot over the above ingredients.