List of raw materials, sliced ginger, minced onion, minced garlic, diced garlic, minced dried chili, minced dried chili, minced onion, chopped coriander in two sections, minced pickled pepper, to make a secret base.

2

Wash the fish fillets, drain the water, pour the cooking wine evenly, and finally pour the cooking wine out of the basin. Grass carp, silver carp and silver carp are all acceptable. This formula uses silver carp, with a net weight of 3 kg, which is 2 kg and 4 Liang after slaughter.

three

Add 6 tablespoons of salt and stir the fish by hand until the fillets become sticky. Note: It is best to take out the fish head and marinate it separately. A spoonful is about1.5g.

four

Add appropriate amount of white pepper to remove fishy smell and improve taste.

five

Add appropriate amount of white pepper to remove fishy smell and improve taste.

six

Add proper amount of starch to improve the tenderness of fish. If the starch is granular, it needs to be diluted with water and put in. The suggestion should be pink. Note: Don't put too much starch, or you will faint the soup when cooking. There are only four spoonfuls in this recipe.

seven

Heat the vegetable oil in a pot. Rapeseed oil, corn oil, peanut oil and salad oil are all acceptable. There must be a lot of oil, and the taste will be much worse without it. It is recommended to put 150g to 200g.

eight

When the oil temperature is 50% hot (smoke), pour in onion, ginger and garlic and stir-fry until fragrant.

nine

Add pickled peppers and stir-fry twice.

10

Pour in the secret sauce and stir-fry twice.

1 1

Add 1 l hot water, fish head, 2 tablespoons salt and 2 tablespoons chicken essence, and simmer for 5 minutes. Note: be sure to heat the water, put less salt (pickled pepper is salty), and chop the fish head into small pieces and put it in.

12

Take out the fish head and put it in another pot for later use. Add fish fillets until they turn white. Note: first put the fish bones on low fire, then put the fish fillets, and then turn the fire to medium fire to keep boiling.

13

Take out the fish, put it with the fish head, and pour the excess water into the original pot.

14

The soup in the pot is thin and thick.

15

Pour the sauce into the fish pot.

16

Add chopped green onion, minced garlic and coriander.

17

Wash the wok, pour in vegetable oil and heat it to 60% to 70%, then drop dried pepper and pepper and take it out quickly. Note: 1, dried peppers and dried prickly ash should be washed with clear water in advance. First, the ash layer should be cleaned up, and second, it is not easy to explode. 2, the oil temperature must be high (a lot of smoke), otherwise it will not be fragrant.

18

Pour hot oil and the delicious fish pot is finished.