1. Prepare the onion, ginger and garlic, cut the onion into sections, slice the ginger, and pat the garlic lightly. Prepare more of these, and prepare some minced garlic. In addition, prepare some of your favorite vegetables, mushrooms, potato powder, etc., wash them, cut them into suitable sizes, and set aside
2. Prepare the grass carp, cut it from the middle, remove the fish bones, slice the fish into pieces, and chop off the fish head
3. Marinate the sliced fish fillets with a small amount of salt, cooking wine and starch for 15-20 minutes
4. Put the prepared fish bones in a frying pan and use a small amount of frying. During the frying process, try to turn them as little as possible. After the frying is complete, pour in cold water and boil over high heat. Continue to boil for 5-10 minutes until the fish soup is white, then small Wait for the fire. You can also put some mushrooms in the soup during the cooking process to increase the freshness of the soup. This is also the way to make fish soup at home
5. When the fish soup is cooked, another pot is filled with water. After the water is boiled, add some salt and a small amount of food oil. Put the prepared vegetables, mushrooms and mushrooms in the pot to blanch them as a side dish. Be sure to use a large container
6. Prepare vegetables, mushrooms, vermicelli noodles, etc. All your favorite dishes, a small amount of each, set aside
7. After everything is ready, start frying. Put a little more oil in the pot. After the oil is warmed up, add fat meat or suet oil and fry until the oil comes out. Then put a lot of Chinese pepper or sesame pepper into the pot and stir fry. When the aroma comes out, turn it gently. Times
8. Add two to three spoons of Pixian Douban and Douchi (I used Lao Ganma, which tastes very good) into the pot, and continue to fry until the aroma comes out
9. Pour in the prepared green onion, ginger and garlic, continue to stir fry, pour in the boiled fish soup, pour in a small amount of light soy sauce, add appropriate amount of salt to taste, the salt taste should be heavier, generally adjusted to the value we think is very salty At the time, because the soup has to be poured into the side dishes, but the side dishes basically don’t have a salty taste
10. After the soup is boiled, add the fish fillets. For the sake of health, it is recommended to cook at least until the soup is boiled again, because the fish fillets are wrapped in starch, so they are still very tender. I forgot to blanch the vegetables, so I boiled them directly in the fish soup. It felt more flavorful and fresher than the specially cooked ones.
11. This is a photo of me after cooking vegetables
12. Pour the cooked fish fillet soup on top of the blanched vegetables and mushrooms, then sprinkle some chili powder, minced garlic and peppercorns on top
13. Boil the oil until it is piping hot, then pour it on top of the minced garlic and pepper. If you don’t want to drain the oil too much, this step can be omitted
14. carry out
Tips:I personally think that this dish must have a strong taste, that is, all the seasonings must be generously used, but it must not be too much. There is a saying in China that it is too bad! As for the amount, I am personally more casual. I think it suits my taste. If you are unsure, I will put it a little bit until it is suitable. I used some big oils in this dish. I personally think it tastes better. If you don’t have it or you don’t like it, you can skip it.
