How to make the famous Sichuan boiled fish, so as to make the fish fresh, tender and refreshing? Carp is fully cleaned, and the black mucosa in the abdomen must be washed away; Then cut the fish head with chopped pepper, and then slice the fish along the spine; And cut the fish bones into pieces, cut the head of the chopped pepper in half and dig out the teeth, and then slice off the big thorns on the stomach; Finally, slant the fish 30 degrees and slice it into 3 mm thick slices.

Add cold water and a little salt to the fish, start to clean it, wash off the blood and mucus inside, take it out after washing, squeeze it out and put it in a dish for later use; Cold water and a little salt are also added to the fish bones, which are fully cleaned and reserved.

Add a little salt, white sugar, monosodium glutamate and Huadiao wine seasoning to the fish bones, then add a little corn flour and stir again. Add a little white sugar, salt, monosodium glutamate and carved wine to the fish to remove the fishy smell, then add a little cold water, and stir until the fish becomes sticky and all the juice is absorbed. Then add more than half an egg white into it, and then fully grasp and mix it evenly again; Then add a little sweet potato flour, grab it evenly, then add a little corn flour (all of which are thick flour), and wrap the surface of the fish with a thin batter after stirring; Add a little vegetable oil seal at the end to prevent the fish from hardening.

Clean two small vegetables and cut them into sections; It can also be your favorite vegetables and fruits such as bean sprouts and potatoes. Cutting garlic and ginger slices into powder; Cutting shallots into small particles; Clean the dried Chili tap water, cut it into pieces and put it in a bowl with garlic paste, then add a little dried pepper. Bring the pot to a full boil, add a little vegetable oil, then add minced onion and ginger, stir-fry until fragrant, and then add chopped green vegetables; Then add a little salt to the pot, stir-fry evenly, and stir-fry the oil wheat vegetables until they are raw, and then put them into a bowl to spread the bottom.

Bring the pot to a full boil, add a little vegetable oil, then put the fish head and bones in the pot, fry them on one side, turn them over, and then pour them out after frying both sides. Add a little vegetable oil to the hot pot, then add a proper amount of bean paste, stir-fry until crisp, add a spoonful of light perfume fish seasoning, and stir-fry again for fragrance; Then add the prepared minced onion and ginger and a little carved wine into the pot and stir-fry it for fragrance.