Ingredients: one grass carp, one bean sprout, one egg, onion, ginger, garlic, dried pepper, pepper, sesame, cooking wine, pepper, corn starch, bean paste, spicy and hot fish paste, chicken essence and soy sauce.
Specific steps:
1. First, wash grass carp with clear water, cut off the head and tail, cut the fish along the bones, chop the bones for later use, slice the fillets obliquely and put them on a plate for later use; Chop onion, ginger and garlic for later use;
2. Put a spoonful of cooking wine, proper amount of salt, pepper, egg white and cornstarch into the fish fillets, grab them evenly and marinate for 10 minute;
3. Heat oil in a pot, add onion, ginger, garlic, a spoonful of bean paste and spicy fish material, and stir-fry red oil on low heat;
4. Then add the fish pieces with bones and stir-fry them evenly to give out fragrance;
5. Add a teaspoon of cooking wine, salt, chicken essence, pepper, soy sauce and a bowl of water, and then cook for 3 minutes; Add a handful of bean sprouts, turn to low heat, and add the sliced fish fillets;
6. Cook for two minutes, remove and put in a large bowl;
7. Pour the remaining fish soup into a large bowl, add minced garlic, dried peppers, prickly ash and sesame seeds, boil the oil in the pot, and then take out the spoon and pour it on the fish. Finally sprinkle with chopped green onion and serve.