1. For grass carp, wash the fish bones and separate the fish meat, chop the fish bones into pieces, and slice the fish into slices. Add a suitable amount of cooking wine, light soy sauce, an egg white, salt, chicken essence, and dried pepper starch, and marinate for 20 minutes.
2. Prepare all kinds of vegetables you like to eat and wash them for later use.
3. Seasoning, choose and set aside.
4. Pixian Doubanjiang, spicy cubes, I use Hongjiujiu here.
5. Scallion, ginger, garlic, coriander, cut well and set aside.
6. Start the pan and heat the oil, add the green onion, ginger and garlic to the pan, add the bean paste and fry the red oil.
7. Add pepper, star anise, cinnamon, bay leaves, stir fry, add spicy cubes, and fry out red oil, add water and remove the dregs.
8. After adding water, add appropriate amount of salt and chicken essence to taste, add the washed vegetables and stew until cooked.
9. Take it out and put it on the bottom of the dish.
10. Then add the fish bones, stew until cooked, and then add the fish fillets in turn, and stew them out.
11. Pour out the fish meat and the soup.
12. Sprinkle slices of tree pepper, sesame pepper, and coriander on top, add oil to the pot, boil and pour on top, you can eat.
Tips:For those who can eat spicy food, you can add more base ingredients, chili or sauce, because my family has children, so I don’t use that much. The natural soup is red.
