Recipe 1 Ingredients: One piece of grass carp, soybean sprouts (about 500 grams) Ingredients needed to make boiled fish (20 photos) Accessories: dried chili, pepper, ginger, garlic, green onion, oil, Salt, monosodium glutamate, dry starch, cooking wine, watercress (or chopped pepper), raw egg white, pepper. 1. Kill the fish, wash it, chop off the head and tail, slice it into fillets, and chop the remaining fish steaks into several pieces. Mix the fish fillets with a little salt, cooking wine, cornstarch and one egg white, marinate for 15 minutes (put the head, tail and fish fillet on a separate plate and marinate in the same way) 2. Boil a small pot of water and wash the bean sprouts Finally, blanch it in boiling water, put it into a large basin, sprinkle a little salt according to personal taste, and set aside. 3. Add three times the usual cooking oil to a clean wok. After the oil is hot, add three tablespoons of watercress ( (or boiled fish, minced pepper), sauté until fragrant, add ginger, garlic, green onion, peppercorns, chili powder and dried red pepper and stir-fry over medium-low heat. After the taste is out, add the head, tail and fish fillet, turn to high heat, stir well, add cooking wine, soy sauce, pepper, and sugar. Continue to stir-fry for a while, add some hot water, and season with salt and MSG. When the water boils, keep the fire high, add the fish fillets one by one, scatter them with chopsticks, and turn off the heat after 3 to 5 minutes. Pour the cooked fish and all the soup into the big basin that just held the bean sprouts. 4. Take another clean pot and pour half a kilogram of oil (the specific amount of oil depends on the size of the prepared container. When pouring into the big basin, The fish and bean sprouts are all submerged, you can check visually). After the oil is hot, turn off the heat and let it dry for a while. Then add Duoduo peppercorns and dried chili peppers, and slowly stir-fry over low heat to bring out the aroma of the peppercorns and chili peppers. Be careful not to make the fire too high to avoid burning. 5. When the color of the pepper changes quickly, turn off the heat immediately and pour the oil and Sichuan peppercorns in the pot into a large basin containing the fish. Method 2: 1. Chop off the fish head and divide it into two halves. 2. Lay the fish body 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 fillets into three or four sections and put them together with the fish heads for later use. 5. Put an egg white, a little salt, dry starch and cooking wine into the fish fillets, and mix well; 6. Pour a small bowl of salad oil, all the peppercorns and chili peppers into it. Put it into the pot and fry it slowly with a small amount of boiled fish (20 photos). 7. After the pepper changes color, use a shovel to remove half of the oil and Sichuan peppercorns and set aside. 8. Turn up the heat and add the beaten garlic cloves. and ginger slices. After the aroma comes out, put the fish head into the pot. 9. Stir-fry twice, pour in about a small bowl of cooking wine, half a spoon of salt, and add three or four bowls of boiling water. 10. Wait for the fish head soup to boil and taste. , place the fish fillets piece by piece flatly into the boiling soup. 11. The fish fillets will cook quickly. Add an appropriate amount of chicken essence, white pepper and salt and pepper before serving. 12. Place the blanched soybean sprouts in the basin. 13. Pour a series of fish fillet soup into the basin. 14. Finally, pour the half bowl of chili and oil on top. Method 3: 1. Remove the internal organs and scales from the live fish, cut them into slices, add fine salt and MSG, mix well, and set aside for half an hour. 2. Cut the ginger into large pieces and pat the garlic cloves into pieces. 3. Heat the cooking oil in a pot. Turn off the heat, add red pepper, ginger, garlic, and Sichuan peppercorns when the oil is medium hot. 4. Bring a pot of water with several red peppers to the boil, add bean sprouts, and sandwich the fish fillets piece by piece into the boiling water. Turn off after the fish fillets float to the surface. Turn on the fire, and the fish fillets will be tender at this time. 5. Heat the prepared chili oil and pour it into the basin. A basin of fragrant, spicy and numb boiled live fish will be served. Method 4 Delicious Chinese Food Network Recipe Ingredients: Fish tail, Sichuan peppercorns, red pepper, bean sprouts, vermicelli Method: 1. Remove the scales from the fish tail, cut it into two pieces, remove the bones and set aside, then cut the fish fillets into thin slices. 2. Pour an appropriate amount of oil into the pot. The oil temperature does not need to be too high. Add the fish bones just removed and fry them thoroughly on both sides. Put the fried fish bones into the pot and stew to make a stock. 3. Sprinkle pepper, salt, corn starch and rice wine into the fish fillets and knead with your hands to make it more flavorful. 4. Boil a pot of water, and when it boils, pour the fish fillets in. Turn the fish fillets over a few times until they turn white, then take them out. Because they still need to be blanched in oil, you don’t have to worry about the fish fillets being undercooked. 5. Put the vermicelli into the fish soup and bring to a boil. Pour in water and bean sprouts and cook for a while so that these ingredients can fully absorb the flavor of the fish. Pour the cooked fish fillets and bean sprouts into a large plate and prepare for the next step. Work. 6. Pour oil into the pot. There must be plenty of oil and a certain temperature. Add red pepper and Sichuan peppercorns and fry for a while until the fragrance overflows. Then pour it on the fish.