1. Take care of the carp, wash, remove the fishing line, and wash the belly
2. Fish fillets into fish fillets
3. Fish bone fillets separated
4. Rinse with clean water after dividing into small pieces. Note that if there is a black film in the inner chamber, it must be cleaned.
5. Fill the fish fillets with cooking wine, starch, pepper, pepper, ginger and garlic slices, a little thirteen spice powder and an egg to taste for half an hour
6. Wash the scallions and set aside
7. Wash millet peppers and set aside
8. Shred green onion, shred millet pepper, mince ginger and garlic
9. Put water, green onions, and ginger slices in a pot to boil
10. Boil the fish head, fish steak and fish fillet one by one. Control the heat so that the fish fillets are cooked first, and remove them as soon as they are cooked to ensure the freshness and tenderness of the fish.
11. After blanching, draining and serving
12. Boil the cooking oil in a wok to dry
13. When the oil is 80%, add the crushed ginger garlic, millet pepper shreds, and green onion shreds in turn and stir fry. Put in the right amount of salt, sugar for freshness, right amount of MSG (I generally don't use it), and a little vinegar (choose according to personal taste)
14. Sprinkle the fried ingredients on the fish fillets while it is hot, and put them on the plate. OK! ! !
15. Haha Shuang
