main ingredients: one grass carp and soybean sprouts (about 5g)

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

1. kill and wash the fish, chop off the head and tail, slice into fish slices, and chop the remaining fish chops into several pieces. Grab the fish fillets with a little salt, cooking wine, cornstarch and an egg white, and marinate for 15 minutes (the head, tail and fish chops are placed in a separate plate and marinated in the same way);

2. Boil a small pot of water, wash the bean sprouts, blanch them in boiling water, fish them into a big pot, and sprinkle a little salt according to personal taste for later use;

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

4. Take another clean pot and pour in half a catty of oil (the specific amount of oil depends on the size of the prepared container, so when pouring into a large basin, all the fish and bean sprouts will be submerged, and you can visually check). When the oil is hot, turn off the fire and let it dry first. Then add a lot of pepper and dried pepper, and slowly stir-fry the smell of pepper and pepper with low heat. Note that the fire should not be too big to avoid frying;

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