1. Grass carp is slaughtered and cleaned, and its head is cut off. Cut a knife on the fish tail and slice the fish slowly from the fish tail to the top (spread a towel on the fish to prevent slipping)
2. Take out the fish fillets. In the same way, turn the side with the spine over, slice the fish and remove the spine.
3. two pieces of fish remove the big thorn in the abdomen.
The angle between the knife and the fish is less than 40 degrees. Slice the fish carefully. The knife is deep into the skin. Don't cut it.
5. Take the second piece and cut it off.
Form butterfly-shaped sheets
7. Complete all tasks
8. Wash the fish fillets with salt and rinse with clear water until there is no blood stain. Repeat three times.
9. Marinate the fish fillets with 1g salt, 1g pepper, half an egg white, 1 tsp cooking oil and 1 tsp cooking wine for 10 minutes, and then grab them evenly with 1 tsp starch for later use.
10. Wash the Flammulina velutipes and cut the soybean skin into wide strips for later use.
1 1. Wash the tomatoes, soak the cross knife at the top in hot water and peel it.
12. Cut into small particles
13. Chopped onion and ginger
14. Put cold oil in a hot pot, pour in tomatoes, and stir-fry red oil over low heat.
15. Turn to high heat, add minced onion and ginger, stir-fry until fragrant, pour in hot water, and season with salt, sugar and pepper.
16. Add Flammulina velutipes and bean skin and cook for about 1 minute (I don't need fish bones, because my family has a small pot friend, so I can put fish bones to cook before putting vegetables).
17. Take out Flammulina velutipes and bean skin and leave the soup.
18. On high fire, put the fish fillets into the soup several times, add a proper amount of cooking wine to remove the fishy smell, and cook on high fire until the fish fillets turn white.
19. Pour the fish fillets and soup into the bowl.
20. Heat the wok and cool the oil. Stir-fry chilies until purple.
2 1. Turn off the heat and quickly pour into the fish fillets (drain the peppers with a small colander).