Main Ingredients

Grass carp

1 fish

Egg

1 egg

Supplements

Kim Lung Fish Seasoning Oil

Amount

Salt

5 grams

Freshly grounded pepper

50 grams

White wine

10 grams g

Scallion

20g

Ginger

15g

Chicken Essence

Moderate

Pepper

Moderate

Starch

5g

Steps

1. Slice the green onion and ginger, and wash the peppers

2. Slaughter the grass carp clean, from both sides under the knife

3. Fish meat sliced down

4. And then sliced into thin slices

5. Fish bones chopped into large pieces to be used

6. Fish slices into a bowl, seasoned with cornstarch, pepper, egg whites, and yellow wine stirred to marinate for 15 minutes

7. Wok in a pan of tuna seasoning oil

8. Onion, ginger into the Explode the aroma

9. Add the fish bones and fry them slightly for color

10. Add the water, bring it to a boil over high heat, then turn down the heat and cook slowly until the soup is milky white, remove the fish bones from the pot, then add the fish meat slices and continue to cook over medium heat for 5 minutes, then mix in the salt and chicken essence, and turn off the heat

11. Add a little oil to a casserole dish, and heat it to 40% of its original capacity over low heat, then put in half of the freshly grounded peppers and fry them slowly over low heat to bring out the aroma

12. Fry them slowly over low heat

12. Then pour the cooked fish fillets into the casserole dish

13. Put the other half of the peppercorns into the oil in the pot, and fry the other half of the peppercorns in the oil

14.