Share this big dish, eat two fish and one grass carp. After slaughter, clean it up, split the fish in half, remove the bones and skins, cut the fish into strips, two eggs, 200 cornflour and 20 grams of salad oil, put the fish in the whole egg paste, size it, grab it into a sticky state, fully wrap it in the egg paste, take the pan to widen the oil, and fry the fish evenly.

Pour the fried fisherman into the leaky basin to control the oil, then boil the oil in another pot, add pickled pepper, white sugar100g, balsamic vinegar 70, 5g of salt, stir-fry the fisherman until it is sticky, sprinkle chocolate sugar on it, and the sweet and sour fish will be finished. In addition, we will scald the fish head bones in Sichuan to remove blood foam and impurities, and match them. Add another kilo of stock, add tofu, 5g of salt, 5g of chicken essence, 5g of pepper and simmer for 10 minutes. This delicious soup with pickled fish head and tofu will be fine.