Ingredients: grass carp 1 2 kg, soybean sprouts about half a catty, ginger, garlic, shallots, Pixian watercress, dried pepper 10, white sesame 1 teaspoon, pepper 1 teaspoon, star anise 1 grain.

Pickled fish material: a few slices of ginger, a little cooking wine, a little soy sauce, a little salt, a little chicken essence and a proper amount of pepper.

working methods

1, grass carp washed, boned and sliced (you can also let the fish stand handle it, you just need to tell him to cook boiled fish or pickled fish, and he will help you handle it), put it in a large container, add pickled fish, and marinate it evenly by hand 15 minutes.

2. Slice ginger, garlic, onion and dried pepper.

3. Pour the right amount of oil into the hot pot. When the oil is hot, fry the bean sprouts in the pot until they are broken and put them in a big bowl.

4. Start the oil pan again. When the oil temperature is 80% hot, add ginger slices, garlic slices, pepper and Pixian watercress to saute, add about 700g of water (fish just passed) and star anise, and bring to a boil.

5. Cook the fish bones in the fish head for 2 minutes, gently add the fish fillets and cook for 1 minute. Bring the pot and put it in the bowl with the bean sprouts.

6. Sprinkle dried peppers, white sesame seeds, shallots and chopped green onion on the surface of the fish (if you like heavy taste, you can add salt and dried Chili noodles).

7. Add about 150g of oil to the hot pot. Turn off the fire when the oil temperature is 90% hot and smoke. Pour all the hot oil in the pot into a bowl and pour it along a large area of pepper, sesame and onion. All right. Oh! Eat it. . . Hmm! What I want to say is that you can leave the soup after eating the fish, and you can add all kinds of vegetables and vermicelli the next day. It is also a spicy and delicious spicy powder!