Grass carp 1 (about 1 kg)

Dried Chili segments150g

50 grams of dried pepper

Jiang Mo 2 tbsp (20g).

2 tablespoons minced garlic (20g)

50 grams of dry starch

Cooking wine 1 tablespoon (20ML)

Eggs 1

20 grams of onion

20 grams of celery segment

Pixian bean paste 1 tablespoon (20g)

Mature vinegar 1 teaspoon (5ML)

Sugar 1/2 teaspoons (3g)

1 tbsp sesame oil (20ml)

Fresh soup 1L

Proper amount of vegetable oil

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Step 1

Wash grass carp, chop fish bones into pieces, and cut fish into thick slices. Mix well with salt, cooking wine, a little white pepper, eggs and starch, and let stand for use.

Second step

Put the oil pan on the fire, fry the fish pieces until they are cooked, turn to low heat, and fry them slowly until they are completely crisp. The drier the frying, the easier it is to absorb the taste of soup when cooking.

Third step

Heat a wok, add 1 tbsp oil, add 1 tbsp garlic slices, 1 tbsp ginger slices, onion slices and celery slices, and stir-fry until fragrant.

Fourth step

Add half of dried Chili and dried Zanthoxylum bungeanum and stir-fry until fragrant.

Step five

Add Pixian bean paste and stir well.

Step 6

Add broth to boil, add sugar, aged vinegar and sesame oil to taste, turn to low heat and cook for 10 minute, and filter the residue to keep the soup for later use.

Step 7

Wash and blanch bean sprouts and put them at the bottom of the bowl.

Step 8

Put the fried fish pieces into mala Tang, cook for 5 minutes on low heat, and then take out the pan and plate.

Step 9

Sprinkle pepper noodles, Chili noodles, minced garlic and white sesame seeds on the fish surface.

Step 10

Heat the pan, add 1 tbsp oil to heat it, add the remaining pepper and pepper and stir-fry until fragrant. Pour it on the fish.

skill

1. The residue after frying must be fished out to make the soup refreshing.