[Ingredients] Grass carp,

[Accessories] Coriander, egg, wax gourd, perilla, pickled pepper, pepper and sesame. Seasoning: garlic, fennel oil, secret Chinese medicinal powder, salt, monosodium glutamate, Jiang Mo, vinegar, raw powder, chicken essence, etc.

【 Practice 】 To kill fish, choose a fresh grass carp or bighead carp (usually 3-5 kg is the best) to remove blood from the gills (try not to let the blood touch the fish to avoid fishy smell), scale the fish, clean the internal organs (be sure to clean the fish), cut the fish in half along the main bone of the fish back, remove the head, and cut the main bone of the fish into 8 cm sections.

2. Knife work is a real test for the master of knife work. The fish slices cut by a good chef are thin and long, but the fish slices should not be too thin, generally 2-3 cm thick and about 10 cm long.

3. Marinate the fish bones and heads first, put a spoonful of salt (generally 5-6g), a spoonful of chicken essence (generally 5-6g) and a proper amount of cooking wine. Marinate the fish fillets again: add a spoonful of salt (generally 5-6g) and a spoonful of chicken essence (generally 5-6g) to stir the fish fillets, then add egg white (according to the size of the fish) and a spoonful of corn starch (6-7g) and stir well. The curing time is less than one minute.

4. Heat the seasoning pot, add a spoonful of oil (20-30g), add appropriate amount of minced garlic, Jiang Mo and pepper and stir fry. Then add four spoonfuls of chicken essence (about 20g), monosodium glutamate (2-3g), salt (3-5g), one spoonful of Jiumenzhai secret aniseed oil (30g-40g), and finally add four spoonfuls of water.

5. Boil the soup and put the stone pot on a small fire. First put a spoonful of Jiumenzhai's secret Chinese medicine powder (usually about 5-6 grams) and then put the freshly prepared ingredients into a stone pot (stone fish is heated with fire).

6. Fried fish. Fry the marinated fish fillets. First, heat the pan, put the oil to 60% heat, and fry the fish until it is medium-cooked (the edge of the fish is slightly curled, only the freshly slaughtered live fish will be rolled up).

7. Cook the freshly fried fish in the soup of a stone pot, and then add perilla, coriander, red pickled pepper and sesame.