1. Pick a larger grass carp for pickled cabbage fish, sour soup fish, and boiled fish.
2. Scrap the scales and separate the flesh and blood (call the fish maw from the seller at the fish stall).
3. For more than three catties of grass carp, half of the fish is enough for three people.
4. Cut the fish into thin slices.
5. Add soy sauce, oyster sauce, cooking wine, half an egg, cornstarch and marinate for a while.
6. Both fish head and meat need to be marinated.
7. Wash the side dishes and set aside.
8. Fry the fish heads and bones in hot oil first.
9. Add two large bowls of water and 3 tablespoons of sour soup.
10. Boil.
11. Add the side dishes.
12. After boiling, add salt, soy sauce, oyster sauce to taste, add green onion and coriander.
13. Pour into the soup plate.
14. Boil the fish fillets in hot oil, you need a little more oil (the authentic method is that the fish is too oily)
15. Fillet oil burst for 30 seconds. (Just cooked, the fish is easy to get old and fragile after it's passed)
16. The fish fillets are cooked and spread on top.
17. Saute the chili, minced garlic, and pepper.
18. Just drizzle on the fish fillets.
19. Finished product.
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