1. The first step is to separate the bones and meat from the grass carp that you bought home, and then cut the bones into pieces, and the meat is sliced into pieces for use.
2. The second step is to marinate the fish bones, add salt, white pepper, 2 tablespoons of white wine to the fish bones and fish heads, add bean sprouts and old tofu, set aside, add salt, pepper, and egg white to the fish by hand for 2 minutes and add sweet potato powder. , The fish is not sticky, so the fish will be tender and smooth
3. Put salad oil in the pot, add one-third of the dried chilies and Chinese peppers at 30% of the oil temperature, fry the dried chilies to change their color, add pickled ginger, stir fry, add the bean paste, chop finely, continue to stir and pour in Pour a spoonful of white wine from the side of the pot, add minced ginger and garlic, and fry until fragrant, then add the marinated fish bones, bean sprouts and tofu, stir-fry, add broth or a pot of boiled water, add a spoonful of vinegar and cook until the water is boiled for 8 minutes. The colander leaks and puts in the basin for later
4. Leave the soup in the pot, add salt chicken essence, monosodium glutamate, pepper, and then add the marinated fish slices, spread, and use a low heat when the pan is cooked. When spreading, turn on the high heat immediately, and turn off the heat 30 seconds after it is boiled. Pour into a pot, sprinkle chopped green onion, add oil in another pot, add dried chili and sesame when 50% hot, turn off the heat and pour over the fish when it's 50% hot, and then you can eat it
