The color is ruddy, soft, fresh and dry.


1 silver carp bone
4 teaspoons rapeseed oil
Cooking wine
2 teaspoons bean paste
1 teaspoon pepper
1 / 3 teaspoon sugar
1 / 3 teaspoon salt
1 / 3 teaspoon chicken essence
1 / 3 teaspoon vinegar
1 garlic
1 shallot
Shaojie pickled ginger
Shaojie pickled sea pepper
Zanthoxylum bungeanum
Less celery


Step 1
Take all the fish bones, chop them into pieces, rinse them, put salt, pepper and cooking wine, grab them hard, and add starch to catch them well.

Step 2
More oil, burn until 50 to 60% hot, remove fish bones;

Step 3
Fry for about two or three minutes and remove;

Step 4
Heat the oil to 89%, pour in the fish bones and fry again;

Step 5
Fry well and remove.

Step 6
Leave the base oil, put bean paste, pickled ginger, pickled pepper, pepper, garlic and sugar, and stir fry over low heat to make the flavor;

Step 7
Stir fry fish bones;

Step 8
Add water, submerge the fish bones, and put pepper;

Step 9
Boil over high fire, cover and medium fire for five or six minutes;

Step 10
Remove the lid and cook over high heat;

Step 11
Burn until oil is expelled, and adjust the medium fire;

Step 12
Stir fry chopped green onion and celery tip;

Step 13
Sprinkle chicken essence and vinegar and turn evenly.