1. The grass carp is cleaned and the head is removed. Cut thin slices.
2. Prepare all materials for later use.
3. To cut fish fillets, add salt, cooking wine, pepper, egg white, cornstarch and finally add a little oil and stir well. Marinate for more than half an hour.
4. Boil water in a pot, blanch the bean sprouts, remove them, and put them in a low bowl. I will not blanch the lettuce, but put it at the bottom. Put the bean sprouts on the lettuce. Put the coriander on top of the bean sprouts. The coriander does not use water.
5. Add vegetable oil (add more) to the pot, add pepper, star anise, cinnamon, dried chili, and stir to create a fragrance. Then remove the spices. Put half of the oil in a bowl and set aside. Leave half of the oil in the pot.
6. Add the remaining oil to the ginger and garlic until fragrant, then add the millet chili, and add an appropriate amount of bean paste to stir up the red oil.
7. Then add a large bowl of water and boil it over high heat.
8. After the water is boiled, pour in the marinated fish fillets and lightly scatter them. The fire continued to boil. After the soup boils again, use a spatula to remove the floating dust on the surface and cook it again.
9. Shovel the cooked fish fillets into a large bowl filled with vegetables, sprinkle chopped green on the surface of the fish, heat up the remaining oil in a separate pot, and pour it onto the fish fillets sprinkled with chopped green onion. The smell of oil is tangy.
Tips:Don't turn the fish fillets casually after they are in the pot to avoid rotten.
