The fresh grass carp will go to the scales and go to the abdomen. The black film in the abdomen must be thoroughly cleaned.
Use a sharp knife to cut longitudinally from the back of the fish, and remove the middle spine
Cut the ticked fish with a knife into a uniform thick slice of fish fillet
Spinal split and fish head spare
Slice the fish fillets with cooking wine, salt, soy sauce and pepper, then add starch and egg whites and marinate for 20 minutes.
Boil the boiled water, boil the bean sprouts until it is ripe, remove the drained water and spread it on the bottom of the basin.
From the oil pan, fry the celery with a little oil until it is broken, spread on the bean sprouts
From the oil pan, fragrant star anise, pepper, red pepper, fragrant leaves, cinnamon and onion ginger garlic
Add two tablespoons of Pixian bean paste to fry red oil
Add hot water, boil in fish head and fish bones, continue to stew for 10 to 20 minutes, add cooking wine, soy sauce, sugar and salt to taste
Pick the marinated pieces of fish into the pot and gently scatter
After the fire is boiled, even the fish and soup are poured into the pots
From the oil pan, you can add most of the dried red pepper segments and peppers, and the small fire slowly blows out the spicy flavor.
Heat it in a fish bowl and sprinkle with parsley.
1, the fish does not need to be too thin, otherwise it is easy to break; 2. After the fish fillet is placed in the pot, gently scatter it, do not turn it over, and it is also afraid of breaking; 3, after the fish is placed in the pot, boil the pot to turn off the heat, no need to cook for a long time, so as not to affect the taste; 4, the first time the pot and the last step of dry fried pepper and dried red pepper, the amount according to their degree of spicy; 5, Pixian County bean paste is salty enough, pay attention to control the amount of salt added; 6, very jealous of oil, you can omit the last step, but the taste is still very different.