1. 1 live grass carp, knock it out with a knife, scrape off the scales with the back of the knife, and dig out the gills at the root of the knife. Use the knife on the back of the fish. Press the back of the knife to open the fish head. Open the belly and take out the internal organs. Don't break the gall, it will be very bitter. Scrape off the black film inside the fish belly, otherwise it will have a bitter taste. Remove the teeth of the fish, otherwise there will be suffering.
2. Cut off the fish head, shave off the large fish bones, slice the large spine (fish steak) of the fish, slice out the fish fillets with an oblique knife (45 degrees), marinate in beer for 20 minutes (the fish meat will be whiter, elastic and not easy Scattered). Chop fish bones and fish heads into pieces for later use.
3. Cut the fish sauerkraut into shreds (how much depends on your taste), wash with water and squeeze dry the water for later use.
4. Cut the soaked ginger into ginger slices for later use (you can use ginger without soaking ginger). The pickled peppers are cut in the middle, as much as you like, too little and tasteless.
5. Pour out the soaked fish fillets, and gently squeeze the water with your palms. Add an appropriate amount of salt, then add cornstarch and half an egg white to make it sticky again. Add a small amount of oil to catch the fish (the fish fillet will not stick when you place it later).
6. Heat up the pan to remove the right amount of oil. Lighten the pan to make the sides of the pan stick with oil. Put the fish head and bones in the pan and turn the pan to low heat and fry slowly. Turn over and fry the other side after frying. After frying, add appropriate amount of Huadiao wine, turn to high heat, cover the pot and simmer for 15 seconds, add appropriate amount of water, cover the pot and attack on high heat for 10 minutes, then pour out the soup.
7. Slice the fat appropriately, heat the pot and pour the fat into the fat, add an appropriate amount of water and heat to cook the fat. When the water is dry, turn to a low heat and fry slowly to get the oil. When the oil is too much, the pork skin will explode. Pull the fat to the side of the pot, turn to medium heat and pour in the pickled ginger, pickled pepper and fish sauerkraut and stir-fry. Add appropriate amount of water and stir fry to get the sauerkraut fragrance and remove the dryness of the pepper.
8. After sautéing, pour the fish bone soup, simmer for 3 minutes on high heat, reduce the heat to a bowl except the fish soup with a slotted spoon. Then add the fish fillets and turn to high heat to bring the fish soup to a boil, push the fish fillets apart, add pepper and chicken essence and push evenly, and finally transfer the fish fillets into a bowl.
9. After the fish soup is thickened with an appropriate amount of corn starch water, it is easier to stick to the fish fillets. The bowl is decorated with wet dried pepper knots and chopped green onion; pour a spoonful of high-temperature oil and serve.
Tips:For more detailed production process, please copy the following Youku video link address: http://v.youku.com/v_show/id_XMTUyNTQyMzI2MA==.html?from=y1.9-3.1
