Taste Fish
1.
Kill the grass carp well, piece by piece. Separate the fish bones and fish fillets into a container with water, wash them out and drain them. Add a little salt to the fish fillets, mix well with chicken essence and MSG, and mix well with cornstarch and set aside.
2.
Adjust the sauce: chop the Zhitian pepper and Hunan pepper into a container, add steamed fish drum oil, mature vinegar, pepper oil, pepper powder, chicken essence and monosodium glutamate, mix well and set aside
3.
Add water to the pot, add a little salt and white vinegar, and bring to a boil. Put the fish bones in and cook and then remove them and put them on the plate (put coriander on the fish bones), add the fish fillets (cook the fish fillets and remove them on the coriander), pour the juice on the fish fillets, sprinkle with chopped green onion Just add oil.
