1. Grass carp has scales, viscera and gills, and a black membrane on its belly. Gills and black membrane are the main sources of fishy smell.
2. Cut off the fish head and slice the fish along one side of the fish bone with a knife.
3. Slice the fish fillets and scrape off the big thorns. Flowers can also omit this step if they are afraid of trouble. The fish on the other side should be boned and fleshed in the same way, and the fishbone and fishtail should not be thrown away for use.
4. Cut the fish into butterfly pieces, that is, cut it all at once, and then cut it with a second knife. The thickness is about 0.5cm.
5. As shown in the figure, cut the fish and spread it flat.
6. Cut the fish head in half for later use
7. Put the fish head, bones and tails into the bowl. Put the fish in another bowl. Add 3g of salt, an egg white,15ml of cooking wine and15g of raw starch respectively.
8. Preparation of Spiced Oil: Pour 1000ml of oil into the pot, add 15g of Zanthoxylum bungeanum, 15g of Zanthoxylum bungeanum, star anise, fennel, cinnamon, Amomum tsaoko, nutmeg and geranium, and heat for about 10 minute.
9. Turn off the heat, add half of dried peppers and continue heating for 3-5 minutes.
10. When the pepper becomes slightly burnt, take out all the spices.
1 1. Add a little base oil to the pot, add five dried peppers to the bottom of the pot, add soybean sprouts, add salt and fry until cooked, and put them in the bottom of the container.
12. Add water to the pot and bring to a boil. You can also use broth here. The lazy way is to make an old hen soup. Cook the marinated fish head, bones and tails first, and then put them on the bean sprouts.
13. Add fish fillets, blanch them and take them out.
14. Put it on the fish bones, and then code some dried peppers on the fish.
15. Put the remaining pepper and pepper into the previously cooked sesame oil, and add the remaining dried pepper when the oil temperature is 80% hot.
16. After the oil is boiled, separate it with a colander and pour the hot oil on the fish.