Grass carp 1 piece (about 2 kg), 2 eggs, 200g soybean sprouts.

Seasoning:

Salt 10g, raw starch 30g, cooking wine 30ml, oil 1000ml, onion and ginger.

Spices:

20g Zanthoxylum bungeanum, 20g Zanthoxylum bungeanum, 2 star anise, 3g fennel, cinnamon 1 piece, 2 Amomum tsaoko, nutmeg 1 piece, 3 fragrant leaves and 60g dried pepper.

Methods/steps

Grass carp scales, viscera and gills, and black membrane in fish abdomen. Gill and black membrane are the main sources of fishy smell.

Cut off the fish head and slice the fish with a knife along one side of the fish bone.

Slice the fish fillets and shave off the big thorns. Flowers afraid of trouble can also omit this step. The fish on the other side shall be deboned to get meat in the same way, and the fish bones and fish tails shall not be thrown away for use.

Fish is cut into butterfly slices, that is, one knife is not cut, and the second knife is cut again. The thickness is about 0.5cm.

Cut the fish and spread it flat as shown in the figure.

Cut the fish head in half for later use.

Put the fish head, bones and tails in a bowl. Put the fish in another bowl. Add 3g salt, an egg white, 15ml cooking wine and raw starch 15g respectively.

To make spiced sesame oil: pour 1000ml oil into the pot, add 15g pepper, 15g pepper, star anise, fennel, cinnamon, Amomum tsaoko, nutmeg and fragrant leaves, and heat for about 10 minute.

Turn the heat down, add half of dried chilies and continue heating for 3-5 minutes. Remove all the spices when the peppers become slightly burnt.

Add a little base oil to the pot, add five dried peppers to the bottom of the pot, add soybean sprouts, add salt and fry until cooked, and put them in the bottom of the container. Add water to the pot and boil it. You can also use broth here. The lazy way is a piece of old hen soup+water. Boil the marinated fish heads, bones and tails first, then put them on the bean sprouts.

Add fish fillets, blanch and take them out. Put it on the fish bones, and then code some dried peppers on the fish bones.

Put the remaining pepper and pepper in the previously cooked sesame oil, and add the remaining dried pepper when the oil temperature is 80% hot.

After the oil is boiled, separate it with a colander and pour the hot oil on the fish.