Ingredients: 1500 grams of silver carp

Seasoning: 1.5 tablespoons of vegetable oil, 15 grams of starch, 15 grams of sesame oil, 1 tablespoon of bean paste, 1 dried chili, 25 Sichuan peppercorns, pickles 100 grams, 12 pickled peppers, 1 pickled ginger, 1 ginger, 15 garlic, 2 star anise, 1 fragrant fruit, 1 kaempferol, 10 ml vinegar, 8 ml cooking wine, 4 g salt, 4 g sugar, 2 grams of chicken essence

Steps:

1. Let the store slaughter the silver carp and cut it into fillets. After returning home, rinse it repeatedly with running water, and then mix it with salt. Marinate for a while

2. Rinse the marinated silver carp, mix well with appropriate amount of starch and sesame oil, and marinate for the second time

3. Homemade pickles and pickled ginger , mince the pickled pepper; if it is kimchi bought from outside, it is best to rinse it with running water and then chop it into pieces

4. Wash the ginger, cut into shreds, remove the garlic coating and divide it into two pieces

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5. After the oil pan is heated, add bean paste and stir-fry until fragrant, then add dried chili peppers and Sichuan peppercorns and stir-fry until fragrant; add kimchi series and stir-fry until fragrant

6. Pour in appropriate amount of water , add ginger, garlic, star anise, xiangguo and kaempferol; add appropriate amount of vinegar; add appropriate amount of cooking wine and sugar, bring the soup to a boil and cook for a while

7. Add fish head and cook 1 to 2 minutes

8. Add fish steaks (the middle part with fish bones) and fish fillets in sequence, bring to a boil, and cook for another 1 minute

9. Add chicken essence, Turn off the heat and stir-fry slightly

10. Remove from the pot and sprinkle with chopped green onion