1. Wash the carp, cut it in the middle, and separate the fish from the bones
2. Slowly slice the fish, put it in a basin, cut the fish bone into small pieces and put it in another basin
3. Add 2 teaspoons of salt, 2 teaspoons of sugar, 2 teaspoons of chicken essence, 1 teaspoon of cooking wine, 20 grams of starch, 1 egg white, 12 grams of salad oil, and 1 teaspoon of white pepper into 2 pots, mix well, and marinate About an hour
4. Wash the bamboo shoots, cut into small sections for later use, and wash the soybean sprouts for later use
5. Put less water in the pot and add a small amount of salt. After the water is boiled, add soybean sprouts and bamboo shoots to cook.
6. After cooking, remove it and put it on the bottom of the bowl and spread it out for later use
7. Put the right amount of red pepper, 2 teaspoons of Chinese pepper, one star anise, right amount of green onion and ginger, and one piece of cinnamon into the pot. Add 100ml of water to the pot
8. Slowly boil over high heat, boil the water dry, add 150ml peanut oil
9. Slowly simmer the oil to taste, the green onion and ginger will turn dark, you can turn off the heat
10. In another pot, 2 tablespoons of peanut oil, heat for 7 minutes, add 3 tablespoons of Pixian bean paste, and stir-fry for a while
11. Add the fish bones, fry slowly for a few minutes, add in water, and boil slowly
12. After the fish bones are basically cooked, add the marinated fish slices and boil again, the fish will change color.
13. Pour into a bowl containing soybean sprouts and bamboo shoots. It is best to pour sesame oil on top. If the sesame oil is cold, heat it up, so that it tastes good, and the boiled fish is ready.
