1. Wash the grass carp.
2. Cut off the head and tail.
3. Remove the fishy line, divide the fish fillet into two pieces along the large bone, and cut off the thorns with an oblique knife.
4. Cut the head in half, cut the large bones into sections and put the fish tail in a basin, add 10 ml of cooking wine and 3 g of pepper, stir well, and marinate for 30 minutes.
5. An oblique knife cuts the fish fillets into 2 mm thick fish fillets, without cutting the first knife.
6. Cut off with the second knife.
7. After the fish fillets are sliced, chop the thorns into pieces, put them in another basin together, add 10 ml of cooking wine and 3 g of pepper, stir well, and marinate for 30 minutes.
8. Chinese cabbage only takes the leaves.
9. Boil the cabbage leaves in boiling water to soften.
10. Scoop out the cabbage and place it on the bottom of the large pot.
11. Prepare accessories: sliced green onion and ginger, half sliced garlic, half flattened with a knife and minced.
12. Put 5 grams of starch into the fish bones, stir evenly, put a little base oil in the oil pan, fry the fish bones on low heat until golden on both sides, remove and set aside.
13. Put 10 grams of edible oil in the wok. After the oil is hot, add the pepper, sesame pepper, and dried chili to stir fragrant.
14. Remove the Chinese pepper, sesame pepper, and dried chili for use. If you have a cooking machine, you can break up the chili noodles in the substitute ingredients. If you don't have a cooking machine, keep it for frying other dishes.
15. Stir-fry the green onion, ginger and garlic in a frying pan.
16. Add the chopped pepper sauce and continue to fry after the aroma is released.
17. Add fish bones and continue to stir fry.
18. Put it in clean water and bring it to a boil.
19. Add 5 grams of starch to the fish fillets and mix well.
20. Add the fish fillets one by one, turn off the heat as soon as the water boils again, and pour it into a large basin with cabbage leaves at the bottom.
21. Place minced garlic and chili noodles in the center.
22.
Add half a frying spoon of cooking oil to the oil pan, and pour it on the minced garlic and chili when it is 90% hot.
It's ready to be served.
