Ingredients: 1. One grass carp with scales and fins removed, 2.5 kg-3.5 kg (chubby fish can also be used for those who like fish heads); 2. A catty of soybean sprouts (copied with boiling water until they are eight ripe for use); 3. A small bag of mustard tuber. 4. Peel off two garlic heads and cut off the roots for later use (pat twice with a knife); 5. A peeled ginger slice (about 50mm square); 6. Zanthoxylum bungeanum and dried Chili. 7. A bowl of salad oil;

Start work:

1. Chop off the fish head and divide it in half;

2. Lay the fish flat and use a sharp knife to separate two large pieces of fish from the fish steak;

3. Continue to slice the two large fish slices into appropriate fillets;

4. Divide the fish chops into three or four sections and put them with the fish heads for later use;

5. Put an egg white (as long as the egg white), a little salt, dry starch and cooking wine in the fish fillet and mix well (preferably by hand);

You can fire:

1. Pour a small bowl of salad oil, all pepper and pepper into the pot and fry it slowly with low fire;

2. After the pepper changes color, scoop out half of the oil and pepper pepper with a shovel for later use;

3. Turn up the fire, add the garlic cloves and ginger slices, and after the fragrance, discharge the fish head into the pot;

4. Stir fry twice, pour in about a small bowl of cooking wine, half a spoon of salt, and add three or four bowls of boiling water;

5. When the fish head soup boils to taste, put the fish fillets flat in the boiling soup;

6. Fish fillets will be cooked quickly, and appropriate amount of chicken essence, white pepper powder and salt and pepper powder should be added before taking out the pan;

Finally can fill the basin:

1. Be sure to use a big enough pot (electric hot pot can also be considered) with the copied soybean sprouts and mustard tuber in it;

2. Pour a series of fish fillet soup water into this basin;

3. Finally, pour the pepper and oil from the half bowl on it;