1. Get all the materials.
2. The garlic is flattened and peeled, the dried chili is cut into sections, and the ginger is sliced.
3. Remove the cucumber and cut into sections, wash the spinach, pick it into small sections, place them in a container for poached fish, and spread them out.
4. Wash the grass carp, remove the fish steak, and slice the fish into 0.5 cm thick fillets.
5. Marinate the fish fillets with chicken essence, starch, cooking oil, cooking wine, pepper, and egg white for 20 minutes.
6. The fish bones are cut into small sections and marinated with the above ingredients.
7. Heat oil in a hot pot, add pepper, dried chili, garlic cloves, and ginger slices to the pot and stir fragrant. Just add half of the pepper and dried chili, and set aside the other half.
8. After sautéing the aroma, add the bean paste and stir slightly.
9. Inject an appropriate amount of clean water.
10. Boil the marinated fish bones in a pot and add a little salt and chicken essence after the water is boiled. Because the bean paste is already salty, be careful when adding salt and don't overdo it.
11. After the taste is adjusted, first remove the fish bones and spread them in the container for the fish, then put the marinated fish fillets in the pot and scatter them with chopsticks.
12. Cook until the fish fillets are white, and just roll them slightly, about 20 seconds or so. After cooking, pour into the fish container.
13. Wash the pot, heat the pot to heat the oil, add the remaining half of the dried chilies and peppercorns to the pot and sauté until fragrant.
14. Pour the hot oil evenly on the boiled fish, sprinkle with chopped coriander and chopped green onions.
Tips:1. When cleaning grass carp, remember to wash off the black film in its belly.
2. Use a sharp knife and a quick hand when cutting fish fillets.
3. The amount of bean paste can be adjusted according to the taste of yourself and your family. The bean paste itself has a salty taste, so pay attention to it when seasoning.
