2. Kill fish Choose a fresh grass carp or bighead carp (usually 3-5 kg is the best), bleed the gills (try not to let blood get on the fish to avoid fishy smell), scale, clean the internal organs (be sure to wash the fish clean), cut the fish in half along the main bone on the back of the fish, remove the head, cut the main bone of the fish into sections of about 8 cm, shave off the fishbone, and then wash it clean.
3. Slice, but the fillets should not be too thin, generally 2-3 cm thick and about 10 cm long.
4, pickled fish first marinate the fish bones and fish heads, put a spoonful of salt (usually 5-6 grams), a spoonful of chicken essence (usually 5-6 grams), and a proper amount of cooking wine. Marinate the fish fillets again: add a spoonful of salt (generally 5-6g) and chicken essence (generally 5-6g), stir the fish fillets, then add egg white (appropriate according to the size of the fish) and a spoonful of corn starch (6-7g), stir well, and marinate for no more than one minute.
5. Heat the seasoning pot, add a spoonful of oil (20-30g), add appropriate amount of minced garlic, Jiang Mo and pepper and stir fry. Then add four spoonfuls of chicken essence (about 20g), monosodium glutamate (2-3g), salt (3-5g), one spoonful of Jiumenzhai secret aniseed oil (30g-40g), and finally add four spoonfuls of water.
6, soup put the stone pot on a small fire, first put a spoonful of Jiumenzhai secret health powder (usually about 5-6 grams) and then put the freshly prepared ingredients into the stone pot (fire heating stone fish).
7. Fry the marinated fish fillets, first heat the pan, put the oil to 60% heat, and fry the fish to 70% maturity (the edge of the fish is slightly curled, only the freshly slaughtered live fish will be rolled up).
8. Cook the freshly fried fish in the soup of a stone pot, and then add perilla, coriander, red pickled pepper and sesame.