A live herring, half a Chinese cabbage, a cucumber, some kelp knots, some bean sprouts and an egg.

Seasoning: boiled live fish soup (Hunan hot sauce can be used if you don't have it), salt, monosodium glutamate, sugar, a spoonful of pepper granules (soup spoon in China), a small packet of dried Chili peppers (about the amount of one hand), and refined powder (starch).

Container: Super-large basin, preferably with lid. A pot for soup. Frying pan.

Exercise:

1. When buying fish, ask the fish seller to separate the fish head from the fish body, and then cut off the left and right pieces of the fish body and separate them from the bones. The reason why live fish is used is because the meat of live fish is tender and firm. If there is no live fish, you can make do with it:) If there is no herring, you can replace it with other fish with less thorns and tender meat.

2. Prepare Chinese cabbage, cucumber, kelp knots and bean sprouts, and cut them into favorite shapes. In fact, these side dishes can be selected according to personal preference, and other favorite dishes such as black fungus and lettuce can also be added. Then cut the dried peppers into small pieces.

3. Cut the fish into 3 mm wide slices, add a small amount of monosodium glutamate and salt, beat in an egg white, mix well and marinate. Chop the fish bones, or marinate them with a little monosodium glutamate, salt and egg white first. Never put too much monosodium glutamate and salt, because the soup for cooking live fish is very heavy, and the fish will absorb the taste of the soup.

Eggs are added to make the fillets tender and not fragile. Egg whites are only used to make fish fillets look whiter. In order not to waste, you can add egg yolk. However, if you add too many eggs, you will not be able to wrap the fish, but will make the soup full of egg foam, which will affect the appearance.

4. add water to the pot, add the fish head and fish bones and cook together. Remove the fish head and bones and put them in a large basin. Cover the big basin with a lid to prevent it from getting cold.

5. Cook kelp knots, cucumbers, Chinese cabbage and bean sprouts in turn with the soup for cooking fish heads. After each dish is cooked, take it out and drain it, and spread it layer by layer in a big basin. When the soup is dry, you can add water to continue cooking. Finally, don't forget to cover the big basin.

6. The dishes are all ready, and the soup in the pot has mixed the flavors of various raw materials, which is very fragrant. Now you're going to cook fish fillets with this soup! Pickled fish fillets are delicious. First, mix them with a little starch to make them more tender and smooth. Then according to the size of the pot, cook the fish fillets several times, take them out and spread them on the big pot. Pay attention to the fish fillets as long as they are cooked, and don't cook them for too long, or the meat will get old.

7. All the main ingredients are ready. Pour the soup into another pot for later use.

8. Wash the pot that has just cooked the soup, add a little oil, heat the pot, add the whole package of cooked live fish soup, stir fry for a while, then pour the soup that has just been poured back into the pot, add some water and cook it with the ingredients. Season with salt, sugar and monosodium glutamate, and continue to cook. You can add more seasoning, especially salt and sugar, because all the dishes you just cooked are without seasoning and very tasty. Try this soup. If it feels salty, sweet and fresh, it's ok. The cooked soup turned red and was put in the big bowl where the fish head and vegetables were just put, and the water covered the fish on it.

9. Wash the pot again and the pepper will burst. Add more oil, heat it to a very hot fire, add chopped dried peppers and prickly ash, and fry for a few seconds. Before the dried peppers turn black, quickly turn off the heat, fry for a few seconds, take out the pan, and pour the hot oil directly into the cauldron filled with fish fillets and fish soup. You can hear the crackle of oil-water mixing and smell the smell of Chili oil, and the cooked live fish will be ready! !

10. The dosage of all materials is based on a 3 kg or 4 kg herring, which can be appropriately reduced for one person. Also, boiled live fish is very inflammatory, so don't eat too much. Reduce the fire after eating:)