Grass carp 1, a little dried chili, 200 grams of soybean sprouts, celery 2, Pixi County soybean paste 2 spoons, sweet potato starch 1 spoon, 1 egg white, a little pepper, a little green onion, a little ginger, a little garlic, a little salt, a little peanut oil

1, a live grass carp about 3 pounds, remove the scales and giblets washed, sliced into a fish fillet.

2, soybean sprouts washed, celery washed and sliced.

3, the fish bones and fish fillets separate, onion and ginger knife, Pixian bean paste, dry red pepper, pepper, anise spare.

4, fish fillets into the sweet potato starch, add an egg white.

5, scratch well, marinate for about 10-20 minutes.

6: Put peanut oil in a wok, add garlic, green onion and ginger and saute.

7, pour into the PI County bean paste stir fry on low heat.

8, the PI County bean stir fry red oil, pour into the dry chili pepper continue to stir fry small fire.

9, pour in water, of course, can also be soup.

10, put the fish bones into the high-fire boil, small fire slightly stewed.

11, add soybean sprouts continue to stew for about 10 minutes.

12, pour in the celery slightly cooked, fished into the pot.

13, leave the soup in the pot, put the fish fillets one by one.

14, low heat stew, pour into the pot.

15, put the minced green onion on the fish fillets, burning hot oil splash finish, problem solved.