Prepare materials before making: 1. One piece of grass carp with scales and fins removed, 2.5 to 3.5 kilograms (those who like to eat fish heads can also use fat-headed fish); 2. One kilogram of soybean sprouts (cook them with boiling water until they are eight ripe and set aside);

3. A small bag of pickled mustard ("Yuquan" brand is sufficient); 4. Peel two heads of garlic and chop off the roots for later use (you need to pat it twice with a knife); 5. A piece of peeled ginger and slice it (about 50mm square size)

; 6. Appropriate amount of Sichuan peppercorns and dried chilies (in my experience, you can use "Microme" brand, about a small bag each); 7. A small bowl of salad oil; Let's start: 1. Chop off the fish head and divide it into pieces.

two halves; 2. Lay the fish flat and use a sharp knife to separate the two large pieces of fish meat and fish fillets; 3. Continue to slice the two large pieces of fish meat into appropriate amounts of fish fillets; 4. Divide the fish fillet into three or four pieces.

Put the fish head together and set aside; 5. Put an egg white, a little salt, dry starch and cooking wine into the fish fillet, and mix well (it is best to grab it with your hands); It’s time to start the fire: 1. Add a small bowl of salad oil, all

Pour the Sichuan peppercorns and peppers into the pot and fry slowly over low heat; 2. After the peppers change color, use a shovel to remove half of the oil and Sichuan peppercorns and peppers and set aside; 3. Turn up the heat and add the beaten garlic cloves and ginger.

After the fish head soup is fragrant, put it into the pot; 4. Stir-fry twice, pour in cooking wine for about an hour, half a spoon of salt, and add three or four bowls of boiling water; 5. Wait for the fish head soup to boil and release the flavor,

Place the fish fillets piece by piece flatly into the boiling soup; 6. The fish fillets will cook quickly. Add an appropriate amount of chicken essence, white pepper and salt and pepper powder before serving; it is ready for serving: 1. Be sure to use enough

A large basin (you can also consider using an electric hot pot), put the prepared soybean sprouts and mustard in the basin; 2. Pour a series of fish fillet soups and water into the basin; 3. Finally, take out the half bowl of

Pour the chili pepper and oil on top; a few things to pay attention to: First, the heat. Do not stir-fry peppercorns or anything like that. Because it relies on oil for frying, do not use high heat, otherwise it will be burnt and affect your appetite.

, which is also harmful to health.

2. The taste of the fish is marinated at the front, so it cannot be seasoned again at the back like the general practice. It must be marinated thoroughly.

You can add a little more chicken powder and salt.