The main ingredients in the bowl are chopped onions, ginger and garlic
Bean sprouts and parsley, a little green garlic is best
2 to 3 pounds of grass carp or silver carp After cleaning a fish, begin filleting it.
Cut the fish bones into segments. Add starch, cooking wine and a little salt to the fish fillets to be marinated (more starch can make the fish more tender)
The preparations are complete and the cooking is officially underway
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Add appropriate amount of oil (as stir-fries). A vegetable dish contains about 30% more oil), heat it and add Sichuan peppercorns, Pixian bean paste, onion, ginger and garlic. Sauté until fragrant. Add the bean sprouts and. parsley. After stir-frying, add the broth, then add the cooking wine, soy sauce and a little sugar, the appropriate amount ofsalt, bring to the boil and cook briefly for 2-3 minutes. Collect the bean sprouts and celery and put. Put them in a basin where the fish will be placed. Add pepper to the soup.
Take out the bean sprouts and celery. Fill the pot
Pour in the fish head and fish bones. in the saucepan, bring to a boil over high heat and simmer the soup over low heat for 15-25 minutes.
When the soup is almost cooked, add another one here. Bring a pot of water to the boil and add the marinated fish fillets. Use chopsticks to gently dissolve the fish fillets after putting them in the pot.
When the fish fillets are about to boil (you can do it at this time), it may be seen that it is not terrible to add too much starch at the beginning. Don't worry if it mixes into the soup. This water cleaning process will boil off excess starchTHE. Use a slotted spoon to carefully remove the fish fillets (). when you start to cut the fish fillets, don't make them too thin, so that the fish fillets will not break easily, haha, this is suitable for friends who are not very good at knife skills)
Once the fish bones are almost boiled, use a slotted spoon to remove the fish heads and bones into a basin and bring the fish soup to a boil. Add the fish fillets and cut them gently.
After. the fish fillets boil for 1 to 2 minutes, turn off the heat and pour them all into the basin
Wash the pot and pour a small amount of kilograms of oil (estimated) When the oil is hot to 60%, add the Sichuan peppercorns and dried chili peppers from photo 1 (2.3 kilograms of fish, 1 tael of dried chili peppers, half a tael of Sichuan peppercorns) into the oil and sauteuntil the aroma overflows and the color changes. from the pot and pour into a basin containing the fish.