1 Ingredients: 750g grass carp, half a package of ingredients for Sanwu hot pot, 250g Pixian watercress, soybean sprouts, dried sea pepper, pepper, garlic, ginger, onion and other soy sauce, salt monosodium glutamate, red oil and salad oil.

2 method:

2. 1 Slaughter the fish to make it clean, split the fish head, take out the fish, soak the large pieces in water to remove the blood, then take out the squeezed water, add the egg white thick powder paste to adjust the bottom flavor and stir it into a thick paste, and then seal the salad oil and put it in the refrigerator for ten minutes before taking it out.

2.2 Cook the fish head and bone chips in a boiling water pot, remove the slag and keep the soup for later use.

2.3 Soy bean sprouts fly into the water or directly fry the freshly cut ones, that is, put them in a cooked bowl and put them under.

2.4 Add oil to the pot and stir-fry Pixian watercress, hot pot, ginger, garlic, dried sea pepper, etc. Stir-fry the red oil, add the fish soup, drain the residue and add seasonings such as soy sauce until the taste is enough. Add fish fillets, slide until cooked, and pour the soup into a boiling bowl.

2, 5 fish fillets sprinkled with pepper, dried sea pepper, garlic, etc. Add red oil to the pot, heat it and pour it in. Then sprinkle with coriander festival.

Note: If you want to keep the fillets white, you can adjust the taste and pour the soup into a bowl. Fish fillets are cooked in oil or water skiing, put into a bowl, fried and cooked, and finally sprinkled with fragrant white sesame seeds.

Two boiling fish:

1 Ingredients: 750g grass carp, 3kg salad oil, salt cooking wine, ginger, onion and pepper. 300 grams of soybean sprouts.

2 method:

2. 1 grass carp cleaning is the same as above, only fish fillets, fish heads and fish tails are taken, and fishbones are not used. Fish fillets are treated as above.

2.2 Boil water until the bean sprouts are cooked, and put them in a large soup bowl to the bottom.

2.3 Put the cooked sashimi piece by piece on the cooked bean sprouts. Fish heads and tails can be cooked with water or oil first, or they can be put into a big soup bowl and arranged according to the shape of the fish.

2.4 Add 3kg of salad oil to the pot, heat it to 150℃, and pour it directly into the big soup bowl. At this time, the fish fillets immediately "boiled". This dish is best served immediately or in front of guests. Fish fillets are cooked on the spot and "boiled".

2.5 You can put a little coriander on it.

Note: Fish fillets should be sprinkled with oil, otherwise they will stick easily. This dish can be light or not spicy. If you need to be spicy, you can add dried sea pepper festival, pepper granules and so on. They get wet with water when you put the fillets, and they will "boil" together. The purpose of dipping water is to prevent water from being burnt by oil. Finally, sprinkle with red, green and white coriander, and it will boil on the spot with excellent effect.

Attention; The above fish species can be changed.