Boiled fish in water

1. One grass carp, remove scales and gills, open the mouth and stomach, clean thoroughly.

2. Eat fish head separately (I made fish head tofu soup).

3. Remaining fish body.

4. Place it along your own path, as shown in the picture, and use a blade to cut along the side ridge.

5. Use the tip of the knife to slide all the way down to the bone.

6. Then slide along the belly.

7. Take out two pieces of fish meat and the remaining fish bones.

8. First, cut the fish bones into sections for later use.

9. Slice the fish one by one, forget the most important step of taking a photo, haha, take a piece of fish with the skin facing down, and cut from the tail of the fish, be careful, 45 degrees.

10. Put the sliced fish into a basin and rub it repeatedly with a little salt and water.

11. Until transparent.

12. Add an appropriate amount of salt, cooking wine, white pepper, starch, and egg white, stir well and marinate to taste.

13. The time for sizing and pasting is up.

14. Add salt and scrub the fish bones clean until transparent.

15. marinate to taste.

16. Prepare scallions, ginger, garlic, Pixian Douban Sauce, and sharp chili peppers.

17. Wash rapeseed.

18. Heat up a little oil in the pot, then add rapeseed and stir fry a few times.

19. Pour it into a basin to lay the bottom (you can also add a little bean sprouts).

20. Put oil in the pot, add chopped scallions and ginger, and stir fry Pixian Douban Sauce over low heat until the oil is released.

21. Pour in an appropriate amount of clean water.

22. Bring to a boil on high heat and then turn to medium heat for a while.

23. Use a strainer to scoop out the base material, so that the soup is clearer and more attractive.

24. First, add the fish bones and cook until they taste good.

25. Bring to a boil.

26. Add pickled fish slices one by one.

27. Don't move for now, as it may scatter easily. After shaping, gently push with a shovel.

Boil until the fish is cooked.

29. Pour into a basin.

30. Sprinkle garlic, chili peppers, and Sichuan peppercorns on the surface.

31. Heat up the wok with oil.

32. When it's completely smoking, pour it on the ingredients while it's hot, sizzle it, and you're done!

33. Finished product drawings.

34. Finished product drawings.

35. Finished product drawings.