Boiled fish in white soup Ingredients: grass carp, celery, bean sprouts, pickled peppers, pickled ginger, pickles, garlic, onions, dried red peppers, raw peppers, cooking wine, pepper, sugar and salt.

The practice of cooking fish in white soup;

1, slaughter the fish, wash it, slice it into fillets, chop the fish head and tail, and pickle it with salt, monosodium glutamate, cooking wine and starch; Slice pickled pepper and ginger, slice garlic, shred onion and pickle.

2. Heat two taels of oil, add pickled peppers and ginger, stir fry, add garlic slices and pickles, add fresh soup or water after adding wine, add a little sugar and pepper, and add salt.

3. Wash and cut the fish head, celery, bean sprouts and other side dishes first. After the pot is cooked, remove the bottom of the mat basin for later use.

4. Add fish chops, fillets and onion segments. When the fish is 70% or 80% mature, you can pour the soup with the fish into the basin with the side dish as the bottom.

5. Burn more than three ounces of oil in the pot. When the oil is hot, add dried red peppers and raw peppers and pour them on the fish. This soup is delicious.