Ingredients: 2 kg grass carp, bean sprouts, 1 dried pepper, 1 pepper, 3 fragrant leaves, 3 star anise, 1 cinnamon, garlic, ginger, bean paste, salt, cooking wine, vegetable oil, starch, egg white and broth (or water).

Production process:

1, clean the fish, slice it, put it in a pot, add cooking wine, salt, egg white and starch, and marinate for 10 minute. Onions and ginger are cut into large pieces, and garlic is chopped.

2. Wash the bean sprouts, add a little salt and oil to boiling water and cook them, then take them out and spread them at the bottom of the bowl.

3, put more oil in the wok, add dried Chili, pepper, fragrant leaves, cinnamon, star anise, stir fry over low heat, and hold more than half for later use.

4. Add bean paste, stir-fry until fragrant, add onion ginger slices and minced garlic, stir-fry until the fish is not eaten, and add appropriate amount of salt to boil.

5. Cook the fish head and bones for 5 minutes, then put the fillets into the pot one by one, and put them into the bowl after cooking.

6. Finally, reheat the remaining pepper and Chili oil and pour it on the fish.