1. Silver carp, half head and half flesh.
2. Cut the fish into large slices;
3. Grab evenly with cooking wine, salt and pepper;
4. Beat in an egg white and add cornstarch;
5. Even grip
6. Fry the fillets with 50% hot oil and fry them out, and fry them with 70% or 80% hot oil until the shells are hard and remove them.
7. Bean sprouts, cut off the root;
8. Panning and draining;
9. Reduce the oil, add the bean sprouts and stir-fry them all and fish them into a basin.
10. Soak ginger and sea pepper and cut into pieces.
11. Heat the oil, fry the fish head until the two sides are yellowed out;
12. Stir-fry ginger, sea pepper, and bean paste until fragrant, pour in fish head and fish fillet;
13. Add water to submerge the fish, and burn it over medium heat;
14. When there is 1/4 of the soup, add the chicken essence and pour it into the soup bowl;
15. Sprinkle shallots;
16. Heat the oil, fry the peppercorns fragrant and pour it on the fish fillets. Put the coriander on it.
