1. material: grass carp and soybean sprouts seasoning: egg white, ginger, garlic, Pixian bean paste, a little pepper, a proper amount of pepper, salt, starch and cooking wine.

2. Clean the gills and viscera of grass carp.

3. Cut off the head and tail for later use, and cut the fish into two pieces along the middle fishbone.

4. With the skin of the fish facing down, cut off the big thorn slices of the fish with an oblique knife, and then cut them into fillets with moderate thickness.

5. Slice the ginger and garlic and break the dried pepper into small pieces.

6. Pour an egg white into the fish fillet, add salt, cooking wine and starch and marinate for 20 minutes.

7. Squeeze the roots of soybean sprouts and wash them for later use.

8. Put soybean sprouts in water, add a little salt and cook until soft and cooked.

9. Apply to the bottom of the container where the fish is cooked.

10. Put the oil in the pan and stir-fry the peppers slowly for about 2 minutes.

1 1. Pour in dried chili and bean paste, and stir-fry the red oil.

12. When the pepper changes color, take out half of the pepper and pepper for later use; Pour garlic slices and ginger into the pot and stir-fry until fragrant.

13. Pour the fish head, fish tail and fish bone and mix well.

14. Add some hot water, not fish.

15. After the water is boiled, put the fish fillets into the pot one by one and gently stir them with chopsticks.

16. Cook until the fish fillets change color until cooked, about 1~2 minutes.

17. Pour the fish fillets and fish soup in the pot into a bowl with bean sprouts.

18. Spread pepper and pepper in a bowl and pour in hot oil.