1. Grass carp, about three catties, cut off the fish head after removing the lint and internal organs
2. Put the knife against the spine of the fish to slice off the fish
3. Cut off both sides. This time just use one side of fish fillets and fish bones. The other side and fish head can be frozen first!
4. The knife sticks to the fish maw and removes the thorns from the fish maw
5. Cut the fish bones and fish maw into sections, cut the fish fillets with a butterfly knife (the first knife does not cut the fish skin, the second knife cuts off), the top of the picture is the cut butterfly fish fillet, opened
6. Put one spoonful of sharp pepper, appropriate amount of salt, one spoonful of sharp sugar, and half a spoon of Totole chicken sauce on the fish fillet.
7. Cut the coriander into froth, add a proper amount of oil, and let the green onion go over the medium heat in the microwave for 1 minute. The green onion oil is ready, let cool and set aside
8. After letting the scallion oil cool, add a spoonful of scallion oil to the fish fillets and grab well
9. After the oil is heated, add the ginger slices, stir fragrant, add the fish bones, and fry until browned
10. Add appropriate amount of hot water and cook for 10 minutes on high heat. The soup becomes milky white. Remove the residue and fish bones in the soup.
11. Put in all the fungi, add salt, monosodium glutamate, and a spoonful of sharp pepper after boiling
12. After the water is boiled, turn off the low heat and quickly add the fish fillets to simmer (you need to add one piece, the fish will become white, if it is slow, change the medium heat to heat it, then change to a low heat), and finally add the coriander foam. Chive froth, appropriate amount of sesame oil
