1. Wash and slice the grass carp or put it in a pot, remove the bean sprouts from the roots, wash the carrots and cucumbers and cut into strips, and slice the ginger.
2. Pour the marinated fish bag in the boiled fish bag into the fish, add cooking wine or white wine, stir evenly and marinate for 15 minutes.
3. Heat up the wok, add bean sprouts, cucumbers, and carrots and stir-fry them until they are broken, then put them in a basin or soup bowl.
4. Add about 1,000 grams of water to the pot (measured by the size of the fish, whichever has not been fish) to boil the soup bag poured into the boiled fish bag and bring to a boil.
5. After the soup is boiled, put the ginger slices, add the fish head and fish bones and cook for 5 minutes, add the fish slices, cover and cook for 10 minutes.
6. Place the cooked fish in a bowl with bean sprouts, pour the soup in, and then evenly sprinkle the dry ingredients in the boiled fish bag on the fish, wash the pot and heat the pot, pour 150 grams of vegetable oil and bring it to a boil. After the oil is slightly smoking, pour it on top of the fish, put some chopped green onion and coriander on it!
Tips:Note: 1️⃣It is not easy to cook too much wine or white wine when marinating fish, and the fish will not be tender if there is more.
2️⃣Be sure to mix evenly when marinating fish, so that every piece of fish can be covered with chat.
3️⃣ When frying bean sprouts and cucumbers, you don’t need to add oil in the pot, and don’t fry them for too long.
4️⃣Don’t add too much water when cooking the fish soup, it’s just fine if the fish hasn’t been used (my water is a little too much)
5️⃣When putting the fish fillets in the pot, put them in the pot one by one, and don't let the water out.
