The main ingredients are grass carp1(1000 ~1250g) and pickled cabbage 250g.

Ingredients: 25g of pickled pepper powder, 40g of salad oil, 20g of lard, 7g of ginger slices, garlic slices 10g, chopped green onion 10g, 50g of onion segments, 4g of refined salt, 20g of cooking wine, 2g of monosodium glutamate, 2g of Chinese prickly ash, over 0/0g of Chinese prickly ash/kloc, 20g of dried bean powder, etc.

working methods

Process 1: Wash the fish, cut off the head, take off two fillets with a knife, cut the fish bones into pieces, and change the fillets with an oblique knife. Sliced sauerkraut. Egg white, dried bean powder, make egg white bean powder.

Process 2: After adding salt, ginger slices, onion knots and cooking wine to the fish fillets, add egg white and bean powder and mix well.

Process 3: Heat the oil in the wok to 50% heat, add the fish fillets and slide until cut. Leave a little oil in the pot, add pepper, pickled cabbage and ginger slices, stir-fry, add soup, add cooking wine, salt, monosodium glutamate and pepper to taste, add fish heads and bones to taste, pick them up and put them in a bowl; Cook the fish fillets for 1 ~ 2 minutes, pour the fish and soup into a basin, and sprinkle with ginger, garlic and chopped green onion.

Step 4: Heat a little oil in the pot to 50% heat and pour it evenly on the ginger rice, garlic rice and chopped green onion.