1. Material: grass carp, soybean sprouts, seasoning: egg white, ginger, garlic, Pixian bean paste, some pepper, appropriate amount of pepper, salt, starch, cooking wine.

2. Clean the gills and internal organs of grass carp.

3. Cut off the head and tail for use, and slice the fish into two pieces along the middle fishbone.

4. The skin of the fish is facing down, and the large thorn pieces of the fish body are cut off with an oblique knife, and then cut into fillets with moderate thickness.

5. The skin of the fish is facing down, and the large thorn pieces of the fish body are cut off with an oblique knife, and then cut into fillets with moderate thickness.

6. Slice ginger and garlic, and break dried peppers into small pieces.

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

8. Squeeze the roots of soybean sprouts and wash them for later use.

9. Cook soybean sprouts in water with a little salt until soft and cooked.

10. Spread on the bottom of the container for boiled fish.

1 1. Put the oil in the pan and fry the pepper slowly for about 2 minutes.

12. Pour in dried chili and bean paste, and stir-fry the fragrance and red oil.

13. When the pepper changes color, take out half of the pepper and pepper for later use; Pour garlic slices and ginger into the pot and stir-fry until fragrant.

14. Pour the fish head, tail and bones and stir well.

15. Add a proper amount of hot water until the fish has not passed.

16. After the water boils, put the fillets into the pot one by one, and gently stir them up with chopsticks.

17. Cook until the fish fillets change color until cooked, about 1~2 minutes.

18. Pour the fish fillets and fish soup in the pot into the bowl with bean sprouts.

19. Spread the pepper and pepper in a bowl and pour in hot oil.