1. A fresh carp (or grass carp), remove the scales, remove the gills, wash the broken belly and control the water.
2. Wash fresh soybean sprouts and set aside.
3. Use a kitchen knife to remove the meat from both sides of the fish.
4. The unloaded fish meat is slanted into slices about 3 mm thick.
5. Put the sliced fish fillets into a basin, add salt, cooking wine, starch, and egg white to mix well, and marinate for a while.
6. (Boiled fish material) Slice ginger, garlic, and green onion into sections. Set aside with the aniseed.
7. (Spilled oil) Cut the shallots into sections, and cut the dried chili into sections and set aside with the pepper.
8. Heat the wok with oil, add soybean sprouts and stir fry, add salt and fry until cooked.
9. Stir-fried soybean sprouts are placed in a pot to make a base dish.
10. Ignite the wok and heat it with the bottom oil, add the green onion, ginger, garlic, and the aniseed until fragrant.
11. Stir fry into the fish skeleton.
12. Add the very fresh flavor and stir fry to increase the fragrance and color.
13. Bring to a boil with hot water, add salt, pepper and chicken essence.
14. Cook on medium heat for about 8-10 minutes.
15. Use a colander to gently remove the fish skeleton and place it on top of the soybean sprouts.
16. Bring the soup pot to a high heat and add the marinated fish fillets.
17. Scatter the fish fillets lightly and boil for 30 seconds to a minute or so.
18. Take it out with a colander, place it neatly on top of the fish skeleton, and slowly pour in the soup.
19. Put enough oil in the wok to heat it up.
20. The dried chili section and the shallot section are placed on top of the fish.
21. Put the peppercorns into a frying spoon, quickly scoop into the hot oil and fragrant, and pour it onto the fish.
22. The hot oil in the pot is evenly poured over the spices.
23. The fragrant boiled fish is just fine.
