1. The vegetables are well cut.
2. One grass carp. Cut open.
3. Cut some fish bones on the belly.
4. Then slice it. Starting from the tail of the fish, cut a thin slice. Cut off with the second knife.
5. Butterfly fish fillets.
6. Add salt to the fish pieces and add ginger. Add light soy sauce to marinate.
7. Fillet with salt and light soy sauce. Add egg whites. Pickled.
8. Add the kimchi and stir-fry the water. pour out.
9. Add the peppers and fry the fish for a while.
10. Then add tomatoes and stir fry.
11. Then add kimchi and radish and stir fry together.
12. Then add water, add salt and dark soy sauce. cook.
13. The longer it cooks, the better it tastes. The spicy and sour taste came out.
14. Punch out the cooked ones and put them in a bowl.
15. Then boil the water over a high fire.
16. Add the fish fillets. There must be a big fire.
17. Just boil the water. The fish fillets will be cooked.
18. Beat out the fish fillets.
19. The fish soup comes in. Sprinkle with chopped green onions.
20. Finally, heat the chili oil and pour it on the fish.
