Grass carp; Buji fish

Red pepper

Sichuan pepper

Octagonal 1

Ginger 1

Garlic 1 head

Chopped green onion 1 hachi

2 tablespoons bean paste

Egg 1 (protein only)

Tofu slices

bean sprout

Recipe practice:

1. Scale grass carp and cut into fillets. Separate the fish head steak from the fish fillets.

2. Add the right amount of oil to the pot. When the oil is hot, add fish head, fish tail and fish steak and fry until both sides are yellow.

3. Add ginger slices and boiled water. After the fire comes to a boil, continue to cook over medium heat for about 10 minutes to make thick white fish soup.

4. Filter out the fish soup for later use. -this is the "stock" to be used later.

5. Sprinkle a little salt and 1 tbsp cooking wine on the fish fillet and fish it out. Add the egg white, grab it evenly by hand, so that the fillets are covered with egg white, and marinate for about 15 minutes.

6. Chop the onion and garlic, chop the ginger slices (the third step is to use ginger slices), and chop the bean paste.

7. Add an appropriate amount of oil to the pot, and add star anise, 1/2 pepper, 1/2 minced garlic, Jiang Mo and bean paste.

8. Stir-fry over low heat for 2 minutes, add the fish soup in step 3 after stir-frying and bring to a boil. -Fish soup or stock will taste much better than water, and it won't look dull.

9. Add thousands of shreds and cook.

10. Add bean sprouts and season with salt. -pay attention to the order of side dishes, and do what is easy later, so as to keep the best taste of side dishes.

1 1. Pick up the bean sprouts and thousands of pieces of silk and put them in a bigger bowl.

12. Put the marinated fish fillet into the pot and spread it out gently with chopsticks.

13. Fish fillets are easy to cook (almost cooked in a pot). After cooking, immediately pick it up and put it in the big bowl of step 10.

14. Add a proper amount of soup from the pot to the big bowl.

15. Sprinkle the remaining 1/2 minced garlic. -From step 9 to 15, it is a continuous process. Make all the preparations before you start, so as not to stop halfway to affect the taste and temperature of the dish.

16. Take another pot, add appropriate amount of oil, dried chili and the remaining12 chili, heat it to red oil with low heat, pour it on the fish fillets and minced garlic in step 15, and finally sprinkle with chopped green onion.