1

Materials: grass carp, soybean sprouts

Seasoning: egg white, ginger, garlic, Pixian bean paste, a number of chili peppers, peppercorns in moderation, salt, cornstarch, cooking wine.

2

The grass carp gills, viscera clean.

3

Cut off the head and tail and set aside, and slice the fish into two slices along the center fish bone.

4

Skin side down, remove the large spiny slices of the fish with a diagonal knife, then slice into medium-thin slices.

5

Skin side down, remove large spiny slices of fish with an angled knife, then cut into medium-thin fillets.

6

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

7

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

8

Pinch the root of soybean sprouts, wash and set aside.

9

Boil soybean sprouts in water with a pinch of salt until soft and cooked.

10

Spread them on the bottom of the poached fish container.

11

Place a wok on the heat and pour in the oil, then fry the peppercorns slowly for about 2 minutes.

12

Pour in the dried chili peppers and bean paste, and stir-fry to bring out the flavor and red oil.

13

When the chili peppers change color, fish out half of the peppers and chili peppers and set aside; pour the sliced garlic and ginger into the pan and stir-fry to bring out the flavor.

14

Pour in the fish heads, tails and bones and stir-fry well.

15

Add appropriate amount of hot water, not over the fish.

16

When the water boils, add the fish fillets one by one into the pot and gently stir them with chopsticks.

17

Cook until the fish slices are browned until done, about 1 to 2 minutes.

18

Pour the fish fillets and broth from the pot into a bowl lined with bean sprouts.

19

Spread the pre-served peppercorns and chili peppers in the bowl and drizzle with hot oil.