1. 1500 grams of silver carp, descale and break the abdomen, rinse, cut the head, slice the meat, cut the belly into strips, add 2 teaspoons of salt and 4 teaspoons of cooking wine to marinate evenly for ten minutes, soak and drain the water;
2. Add 1 teaspoon salt, 0.5 teaspoon pepper, 1 teaspoon of cooking wine and mix well;
3. 1 tablespoon of sweet potato starch, made with water;
4. Add water in three times to make red vetch starch;
5. Mix well and evenly.
6. 500 grams old tofu, cut into large pieces;
7. Add 1 teaspoon of salt to a boil, pour in tofu cubes, cook for 1 minute on medium heat and remove;
8. 300 grams konjac, cut into large slices;
9. Put in water
10. Scoop out until it hardens;
11. 1 potato, cut into thick slices.
12. Cut 1 green onion into sections, 10 g ginger slices, heat 0.5 tablespoon vegetable oil, add green onion and ginger and sauté until fragrant;
13. Put 1 bag of perfume fish base material and stir fry until fragrant, add water, add fish head and fish belly to boil;
14. Add tofu, konjac, potatoes, 200 grams of sliced duck blood and 100 grams of sliced celery, respectively, and boil them, and transfer them together with the fish head into a large pot;
15. Lower fish belly strips, fish bone pieces;
16. Cook for 5 minutes and remove;
17. Turn down the heat and add the fish fillets separately;
18. After adding the fish fillets, turn to medium heat, the soup is slightly boiled, and immediately pour the soup into the soup bowl;
19. Spread the fish fillets properly in the soup bowl.
20. 2 tablespoons of vegetable oil, heat up, reduce the heat to about 100 peppers and 5 sea peppers;
21. When the aroma of Chinese pepper and sea pepper is deep-fried, pour hot oil on the fish fillet and put a few celery leaves on it.
22. Use a little tempeh, mustard, shallots, coriander and peeled peanuts;
23. Pour the fish soup into the glutinous water.
24. Put the fish in it and eat it;
25. Eat the fish fillet first, then the fish and side dishes.
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