Ingredients: one grass carp, about 500 grams of soybean sprouts.

Materials for making boiled fish (20 sheets)

Accessories: dried pepper, pepper, ginger, garlic, onion, oil, salt, monosodium glutamate, dried starch, cooking wine, watercress (or chopped pepper), raw egg white and pepper.

1. Slaughter the fish, wash it, chop off the head and tail, slice it into fillets, and chop the remaining fish chops into several pieces. Grab the fish fillets evenly with a little salt, cooking wine, corn flour and a kind of protein, and marinate them for 15 minutes (the fish heads, fish tails and fish are placed in another plate, which is also marinated);

2. Boil a small pot of water, wash the bean sprouts, scald them with boiling water, take them out and put them in a large basin, and sprinkle a little salt according to personal taste.

3. Add three times as much oil as usual to a clean wok. When the oil is hot, add three tablespoons watercress (or chopped pepper) and stir-fry until fragrant. Add ginger, garlic, onion, pepper, Chili powder and dried red pepper, stir-fry over low heat. Add fish head, fish tail and fish chops, turn to high heat, stir-fry evenly, add cooking wine, soy sauce, pepper and sugar, stir-fry for a while, add appropriate amount of hot water, and season with salt and monosodium glutamate. When the water boils, keep the fire, put the fish slices in one by one, spread them out with chopsticks, and turn off the fire after 3~5 minutes. Pour the cooked fish and all the soup into the cauldron just filled with bean sprouts;

4. Take a clean pot and pour half a catty of oil (the specific amount of oil depends on the size of the prepared container, so when you pour it into the big pot, all the fish and bean sprouts will be submerged, which can be visually observed). Turn off the fire when the oil is hot and let it dry first. Then add a lot of pepper and dried pepper, and stir-fry slowly with low fire to give the fragrance of pepper and pepper. Be careful that the fire is not too big to avoid explosion;

5. When the color of pepper changes quickly, turn off the fire immediately and pour the oil and pepper in the pot into the big pot of fish.

Exercise 2

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, dried starch and cooking wine into the fish fillet and mix well;

6. Pour a small bowl of salad oil, all pepper and pepper into the pot and fry it slowly on low heat;

7. After the pepper changes color, use a shovel to dig out half of the oil and pepper for later use;

8. Open a big fire, add garlic cloves and ginger slices, and after the fragrance, put the fish head into the pot;

9. Stir fry twice, pour in about a small bowl of cooking wine, half a spoonful of salt, and add three or four bowls of boiling water;

10. When the fish head soup is cooked to taste, put the fish fillets flat in the boiled soup;

1 1. Fish fillets will be cooked quickly, and appropriate amount of chicken essence, white pepper and salt and pepper powder should be added before cooking;

12. Put the cooked soybean sprouts into the pot;

13. Pour a series of fish fillet soup into this basin;

14. Finally, pour half a bowl of pepper and oil on it.

Exercise 3

1. Remove viscera and fish scales from the abdomen of live fish, slice, add monosodium glutamate with fine salt, mix well and let stand for half an hour;

2. Cut the ginger into large pieces and beat the garlic cloves;

3. Heat the cooking oil in the pot, turn off the fire, and add red pepper, ginger, garlic and pepper when the oil is hot;

4. Cook a pot of water with a few red peppers, add bean sprouts, and clip the fish fillets into the boiling water. When the fillets float to the surface, turn off the heat. At this time, the fillets are tender;

5. Reheat the prepared Chili oil and pour it into this pot, and a pot of fragrant, spicy and hemp boiled live fish will serve.