Grass carp, soy sauce, aged vinegar, sesame oil, spicy oil, sesame pepper oil, garlic, chopped green onion, millet spicy, white sesame, ginger, chopped green onion, salt, corn flour, egg white and pepper.

Exercise:

1, clean grass carp, slice along the tail, cut off both sides and fish, then remove fish teeth, because fish teeth smell, then remove fish head, fins and bones, then cut fish head, bones and bones into pieces and put them in a bowl, and then slice fish from the tail and put them in another bowl. It must be noted that fish and bones must be put here.

2. Wash the fish head and bones with clear water several times, wash away the blood, add appropriate amount of salt to enhance the bottom taste, and appropriate amount of white pepper to remove the fishy smell. Put the egg white of an egg into two bowls to make the meat more lubricated. Grasp it evenly with your hands, and then stir it in one direction until it feels sticky. Then add a small amount of raw flour, lock the fish and water, and stir evenly in one direction.

3. Cut red pepper, ginger and onion into filaments and soak them in clear water to look better. Chop garlic, cut shallots into chopped green onions, and cut millet peppers into rings (because I have a baby at home, I switch to red peppers with a slightly lighter spicy taste). Cut a cucumber into shreds and put it at the bottom of the fish bowl.

4. Take an empty bowl for brewing fruit juice, put two spoonfuls of soy sauce, one spoonful of aged vinegar, half a spoonful of sesame oil, two spoonfuls of spicy oil, two spoonfuls of sesame oil and a little pepper oil into the bowl, pour in garlic paste, chopped green onion and millet pepper, then add a little cooked white sesame seeds and stir well.

5. Add clear water to the pot, add a little edible salt to increase the bottom taste, add fish bones, cook for 3 minutes, take them out and put them in a bowl filled with cucumbers, then turn off the heat, add the fish in turn, and cook for 30 seconds until the fish turns white, and then take them out and put them together with the fish bones.

6. Pour the prepared juice, then add the soaked three silk, heat the oil in the pot, pour it into the bowl after the oil is hot, and let the high temperature stimulate the three silk to emit fragrance.

In 6 simple steps, this delicious home-cooked fish is ready without too many side dishes. The taste is lighter than the authentic boiled fish, which is very suitable for northerners. This method is simple and convenient. Come and have a try sometime!