1. Cut the fresh grass carp belly into slices. Add cooking wine starch, egg white, and stir well. Pickled with a little salt.
2. Use cooking wine for the fish bones and fish head parts. Pickled with egg yolk and a little salt.
3. Prepare the hot pot bottom ingredients. This kind of hot pot base in Dezhuang is cheap and delicious. Ten dollars for one generation.
4. Heat the pan to widen the oil. Put in the fish head first. The fried fish head takes longer to fry.
5. Put the fish bones in the frying pan and set aside.
6. Mince garlic and ginger.
7. Just put sauerkraut and green onion into the oil of fried fish bones. Stir fragrant. Then add the hot pot bottom ingredients and fry out the red oil.
8. Add light soy sauce, dark soy sauce, oyster sauce, and white pepper according to your taste. Add water. Boil on high fire.
9. Put the chicken essence into the fish bones first. After the water is boiled, slide in the fish fillets and cook for two minutes.
10. While cooking the fish fillets. In another pot, add salad oil. Bring it to heat.
11. Pea pods can be eaten raw. Wash and spread on the bottom of the basin.
12. Put the cooked fish into the pot with the soup. Add minced ginger, minced garlic, pepper, and dried chili. Put some celery. Drizzle the cooked hot oil to choke off the taste. The fragrance comes out. Especially delicious.
Tips:The side dishes inside can be matched casually.
