1 material: grass carp and soybean sprouts

Seasoning: egg white, ginger, garlic, Pixian bean paste, a little pepper, pepper, salt, starch, cooking wine.

2. Clean the gills and viscera of grass carp.

3 cut off the head and tail for later use, and cut the fish into two pieces along the middle fishbone.

4 The skin of the fish is facing down, and the big thorn pieces of the fish body are cut off with an oblique knife, and then cut into fillets with moderate thickness.

With the skin of the fish facing down, cut off the big thorn slices of the fish with an oblique knife, and then cut them into fillets with moderate thickness.

6 Slice the ginger and garlic, and break the dried pepper into small pieces.

7 Pour an egg white into the fish fillets and marinate with salt, cooking wine and starch for 20 minutes.

8 pinch the roots of soybean sprouts and wash them for later use.

9. Cook soybean sprouts with water and a little salt until soft and cooked, and take them out.

10 is laid at the bottom of the container for boiled fish.

1 1 Put oil on the fire, add pepper and fry for about 2 minutes.

12 pour in dried Chili and bean paste, stir-fry until fragrant and red oil.

13 when the pepper changes color, take out half of the pepper and pepper for later use; Pour garlic slices and ginger into the pot and stir-fry until fragrant.

14 Pour the fish head, fish tail and fish bone and mix well.

15 add appropriate amount of hot water, not fish.

16 After the water is boiled, put the fillets into the pot one by one and gently stir them with chopsticks.

17 Cook until the fish fillets change color until cooked, about 1~2 minutes.

18 Pour the fish fillets and fish soup in the pot into a bowl with bean sprouts.

19 spread pepper and pepper in a bowl and pour in hot oil.