Grass carp, bean sprouts, lettuce, dried pepper, pepper, sesame, onion, ginger, garlic, cooking wine, pepper, salt, egg white, starch.

1, clean the fish fillets and bones first, and the black film on the fish fillets must be scraped clean, which will make it more fishy.

2. Marinate fish fillets and fish bones separately, and add cooking wine, pepper and salt to fish bones and mix well. Add cooking wine, salt, pepper, egg white and starch to the fish fillets and stir evenly for a while, so that the fish fillets will taste more tender.

3. Next, prepare the ingredients, pat the garlic flat, slice the ginger, cut the dried pepper into small pieces, red pepper and white sesame.

4. Pour a little more oil into the pot, add ginger and garlic, stir fry with pickled peppers, and then add 1 tablespoon bean paste to stir fry red oil.

5, then pour the fish bones, put a bag of boiled fish ingredients and mix well.

6. Pour a proper amount of water, add bean sprouts, add a little chicken essence and pepper to taste, take it out after cooking, blanch some vegetables, add fish fillets, cook for 15 seconds, take it out, and finally pour the soup into the basin.

7. Pour the cooking oil into the pot, add the dried pepper, pepper and white sesame seeds, stir fry, and finally pour on the fish fillets and sprinkle with chopped green onion. It is more delicious and fragrant than the boiled fish eaten in the shop outside.

Skill summary

There is no skill in cooking boiled fish, that is, the fillets must be thin, marinated and not scalded for too long at last, otherwise the taste will get old.