When fresh fish meet chili oil

Ingredients

1000g grass carp
300g soybean sprouts
1 bag of Flammulina velutipes
200g baby cabbage
200g bean curd
200g fresh bamboo shoots
6 g salt
1 section of scallion
20G Pixian bean paste
1 teaspoon homemade spicy red oil
20G egg white
10g sweet potato starch
3 G cooking wine
5g sesame oil
30g dry pepper
5g dried pepper
Pepper in moderation
60 g vegetable oil
1 piece of ginger
5 cloved garlic

Directions

Step 1
For fresh grass carp, the scales, gills and abdomen should be removed, and the black membrane inside the abdomen must be thoroughly cleaned. Cut it longitudinally from the back of the fish with a sharp knife, remove the middle spine, and then cut the fish meat into evenly thick fillets with a knife. Cut the spine and the fish head aside

Step 2
Mix well with cooking wine, salt and pepper, then add starch and egg white and marinate for 20 minutes

Step 3
Boil water, blanch soybean sprouts, fresh bamboo shoots and baby cabbage until they are well cooked. Drain water and spread it on the bottom of the pot

Step 4
Stir fry dried pepper, Chinese prickly ash, ginger and garlic in oil pan, add Pixian bean paste and stir fry until fragrant

Step 5
Add hot water, add fish head and bone, bring to a boil, continue to simmer for 10 to 20 minutes, add cooking wine, sugar and salt to taste, put the marinated fish slices into the pot one by one, spread them gently, add bean curd and Flammulina velutipes

Step 6
After boiling over high heat, pour the fish and soup into the dish basin. In another oil pan, pour in most of the dried red pepper and Chinese prickly ash. Slowly fry over low heat to produce a spicy flavor. Pour in the fish basin while it is hot and sprinkle with scallions