1. Wash the soybean sprouts and remove the root; peel the fresh bamboo shoots and cut into diagonal blades; peel and slice lotus root and potatoes; soak the bean curd in warm water and cut into diamond-shaped slices; slice ginger, cut chives into sections, and cut parsley into sections for later use.
2. Peel the tomatoes in boiling water.
3. Cut kelp into strips and knotted buckle for later use.
4. Soy bean sprouts are blanched in boiling water to soften.
5. Take out the bamboo shoots, lotus roots, and kelp knots and blanch them slightly.
6. Wash the grass carp, remove the internal organs, gills and scales, and cut into sections.
7. Put the pan on the fire and oil until it is 50% hot. Add sliced ginger and green onion, stir fry until fragrant, add tomato cubes and stir fry until red oil is obtained.
8. Add an appropriate amount of red sour soup and stir fry a few times.
9. Pour in an appropriate amount of cold water.
10. Add kelp knot, soybean sprouts, lotus root, bean skin, bamboo shoots, wood ginger oil to the red soup and bring to a boil.
11. Add salt and pepper to taste.
12. Put the fish head on a low heat and cook for 3-5 minutes, then add the fish sections, and cook for about 15 minutes until the fish is cooked through.
Tips:Dip:
Put the dried chilies in a non-oil pan, stir-fry them over a low heat until the dried chilies are black and red, and mash them into simmered chili powder.
When eating, add the red sour soup of boiled fish, chopped chives, and drizzle a little wood ginger oil.
