Ingredients: grass carp 1500g, bean sprouts 300g, dried chilli 100g, and oil 200ml.

Accessories: starch, salt, pepper, Pixian bean paste, garlic, ginger, pepper, egg white and cooking wine.

1 After the grass carp is cleaned, the head and tail are removed, and the fish is sliced into two pieces along the middle bone, and then the fish skin is facing down, and the slices are made into fillets with moderate thickness. The shaved fish bones are cut into sections, and the fish heads are cut in half.

2. Pour an egg white into the fish fillet, add salt, cook wine, and marinate the starch for 20 minutes. Slice the ginger and garlic, chop up the Pixian bean paste, and break the dried pepper into small pieces.

3. Boil a pot of boiling water, put the bean sprouts in the pot, remove them, and spread them on the bottom of the container for boiled fish.

4. Heat the pan, pour in the oil, and slowly fry the pepper for about 2 minutes.

5. Pour in dried chilies and bean paste, stir-fry until the chilies change color, and remove half of the oil and pepper, and the chilies will be used for later use.

6. Continue the fire, pour the garlic slices and ginger into the pot, stir-fry until fragrant, pour in the fish head, tail and bones, stir well, and heat the water (the amount of water should not exceed the fish fillets)

7. Cook until the fish fillets change color until cooked, about 1~2 minutes, and pour the materials in the pot into the bowl with bean sprouts.