Preparation before production:
1. Grass carp with scales and fins, 2.5-3.5kg (chubby fish can also be eaten by people who like fish heads);
2. One catty of soybean sprouts (copied with boiling water until it is eight ripe for use);
3. A small bag of mustard tuber ("Yuquan" brand is enough);
4. Peel off two garlic heads and cut off the roots for later use (twice with a knife);
5. A peeled piece of ginger (about 50 mm square);
6. Appropriate amount of pepper and dried pepper (in my experience, you can use the "delicious" brand, about a small bag);
7. A small bowl of salad oil;
Start work:
1. Chop the fish head and divide it into two halves;
2. Put the fish flat, and separate two large pieces of fish from the fish steak with a sharp knife;
3. Continue to slice the two big fish into appropriate fillets;
4. Divide the fish chops into three or four sections and put them together with the fish heads for later use;
5. Put an egg white, a little salt, dry starch and cooking wine in the fish fillet and mix well (preferably by hand);
You can dismiss:
1. Pour a small bowl of salad oil, all pepper and pepper into the pot, and fry it slowly over low heat;
2. After the pepper changes color, use a shovel to dig out half of the oil and pepper for later use;
3. Turn on the fire, add garlic cloves and ginger slices, and put the fish head into the pot after it smells;
4. Stir fry twice, pour cooking wine for about one night, half a spoonful of salt, and add three or four bowls of boiling water;
5. When the fish head soup is cooked to taste, put the fish fillets flat in the boiled soup;
6. Fish fillets will be cooked quickly, and appropriate amount of chicken essence, white pepper powder and salt and pepper powder will be added before taking out the pot;
Finally, the basin can be filled with:
1. Be sure to use a large enough pot (electric hot pot can also be considered) with copied soybean sprouts and mustard tuber inside;
2. Pour a series of fish fillet soup into this basin;
3. Finally, pour half a bowl of pepper and oil on it;
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