1.

Prepare raw materials

2.

Wash grass carp, remove head and tail, and remove tendons.

3.

Cut the fish into two pieces and slice the fishbone.

4.

Slice the fish.

5.

Add cooking wine, salt, sesame oil and homemade spicy red oil to fish heads, bones and fish, mix well, then add egg white and sweet potato starch, grab well, and marinate for 10 minute.

6.

Slice ginger and garlic, and cut onion.

7.

Wash dried peppers and dried prickly ash, stir-fry with low fire, and take out for later use.

8.

Boil the water in the pot, blanch the bean sprouts, cook them and put them in a container.

9.

Add vegetable oil into the pot, add onion, ginger, garlic, Pixian bean paste, pickled pepper, semi-cooked dried pepper and dried pepper, and stir-fry until fragrant.

10.

Add a proper amount of water and boil for two minutes to make the soup fully tasty.

1 1.

Add the fish head and bones and cook until the fish head is cooked.

12.

Add fish fillets and cook for dozens of seconds.

13.

Pour into a container containing bean sprouts, and add the other half of parched dried peppers and dried prickly ash.

14.

Pour an appropriate amount of oil into the pot and heat it to 90% heat.

15.

Pour in hot oil and the delicious boiled fish will be ready.