1. Wash the grass carp after removing the large bones
2. Cut into thin fish fillets
3. Put the white wine, salt and egg white in a bowl, mix the cornstarch and marinate for 45 minutes
4. Prepare seasoning
5. Pour water into the pot, add ginger and green onions to a boil
6. Put the fish fillets into the color change and lift up to control the water
7. Pour 15 grams of oil into the pot, add ginger and garlic slices and sauté fragrant, then add Pixian bean paste and pickled peppers to burst the red oil
8. Pour in boiling water and bring to a boil
9. Return the fish fillets to a boil, turn off the heat, try the taste and then adjust, you can add chicken essence, I didn’t add
10. Put in a bowl
11. In another pot, pour 20 grams of oil into the dried chili and Chinese pepper until the chili is red and bright, pick it up and add it to the fish.
12. Continue to boil the oil until blue smoke comes out
13. Pour into a bowl and sprinkle with chopped green onion (there is no chopped green onion at home, I added garlic leaves)
Tips:1. The fish fillets should be cut evenly thick;
2. When the Pixian bean paste is salty, adjust it according to your own taste.
