Ingredients: grass carp

Accessories: boiled fish stuffing packets, starch, egg whites

Seasonings: pepper, cooking wine 1. Slice the fish and cut into thin slices. Fish heads and fish fillets are separately available. The method of filling the fish can be found here

2. Use cooking wine, pepper, and half a teaspoon of salt to taste the fish fillet, then mix in starch and egg white and marinate for 15 minutes.

3. Pour oil into the pot, heat it and add the ingredients and sauté until fragrant. In the sautéed pot, add fish heads and fish steaks, stir-fry for 5 minutes

4. Then Add 3000ml of hot water and 1 spoon of salt and bring to a boil

5. After the soup boils, continue to cook for 10 minutes, then slide in the delicious fish fillets. Do not stir the fish fillets with chopsticks after they are put into the pot, otherwise the fish meat will easily disperse

6. After boiling again, keep it alive for 2 to 3 minutes and it will be ready. Be careful not to cook it for too long, otherwise the fish will turn from tender to hard

7. Pour all the boiling fish soup into the basin with the bean sprouts already arranged

8. Put it in the pot In, add 30 grams of oil and heat until smoking. Sprinkle the first sauteed chili pepper on the surface of the fish soup. Pour the hot oil into the basin quickly, and when you hear a nice hissing sound, the delicious boiled fish soup is ready