Prepare the ingredients. Cut the garlic and ginger into slices and set aside.

2. Remove the head of the grass carp and take the net meat. When you take the meat, cut next to the center bone of the fish, and slice down the fish meat against the bone. Remember to take a piece of rag on the board to handle the fish so that it will not be slippery and cut into your hands. Wash the meat to remove the blood.

3. When taking the meat from the belly of the fish, remember to use a knife to scrape off a thin layer of black membrane inside the belly of the fish to remove the fishy. Then remove the side bone spines. Then clean the fish bones. Split the head of the grass carp in half.

4. Then cut the fish bone into small sections. Take down the fish meat into slices, the thickness of the large change 0.3cm or so can be.

5. Thin and thick moderate, not easy to crumble and not too thick without flavor.

6. When boiling water, the fish slices sizing, put salt 3g, chicken 5g, monosodium glutamate (MSG) 5g, pepper 5g, and then put a little white wine, to remove fishy.

7. If you feel too dry, you can add a little water, and then put an egg white and mix well, and then put a spoonful of cornstarch, with cornstarch slurry of the biggest advantage of the fillet is white and transparent taste will be more tender. Then placed, standby.

8. Boil a pot of water. Put the bean sprouts into the boiling water to blanch, a little salt, and then fish out.

9. pan on the fire into the bottom oil, oil is hot, put 20 peppercorns, dry chili a small handful of onion ginger, and then into the bean sprouts stir fry, seasoning, salt 5g, chicken 5g, MSG 5g, pepper 3g, stir fry evenly, and then sheng out of the bean sprouts into the bottom of the bowl standby.

10. pan on the fire, and then put a little more bottom oil, after the heat, into the pepper burst, fried flavor. Then add a handful of dried chili peppers, 30g of bean paste, ginger and garlic stir fry, put the fish head and fish bone stir fry.

11. Stir fry a few times to put the water, the amount of water and fish bones can be equal.

12. open the pot, simple seasoning, salt 3g, 5g chicken essence, 5g monosodium glutamate, 5g pepper.

13. a little bit of cooking for a while to let the fish bone flavor, and then fish out the fish bone, put on the bean sprouts.

14. Put the sliced fish slowly into the soup just cooked fish bones, do not use chopsticks to quickly stir, in order to prevent desiccation, until the fish slices become white and mature can be out of the pot. Pour the soup with the fish fillets into the bowl with the bean sprouts and fish bones. Put the dried chili and pepper on the fish.

15. In a separate pot, put the oil on the bottom of the fire, put some more oil, and when the oil burns until it smokes, pour it on the peppercorns and dried chili peppers.

16. This spicy and fragrant boiled fish is ready.