1, raw materials for preparation: grass carp or carp 1 000g, bean sprouts 500g, Pixian bean paste 50g, pepper 30g, pepper 20g, ginger, garlic half, cinnamon 1 small pieces, pepper10g, and pepper.

2. Slice the fish and cut it into thin slices. Head and sub-rafts and equipment used. A fish can see here.

Grab the fish fillets with cooking wine, pepper and half a teaspoon of salt, and then mix in the spare starch.

4. Add bean sprouts to salt water, boil them and spread them at the bottom of the basin for later use.

5, put a spoonful of hot pepper in the pot, add pepper and pepper, and leave the fire. This will not burn the black pepper. Then take out half of the peppers, and set aside the peppers.

6. Then continue to add Pixian bean paste to the pot and put oil to burn red. Heat oil in a pan, add ginger, star anise and cinnamon, and stir together.

In a pot, add fish and fish chops and stir for 5 minutes.

8, then add 3000ml of water, a spoonful of salt, and bring to a boil.

After the soup is boiled, continue to cook for 10 minutes, and then slide the fish to taste. Don't stir the fillets with chopsticks after cutting them, or the fish will spread easily.