It is made from fresh grass carp and cooked with Sichuan kimchi. Although this dish is a Sichuan folk dish, it is widely spread. The meat is tender and tender, the soup is sour and delicious, it is not too greasy; the fish fillet is tender and smooth.
Separate fresh fish
Marinated for 15 minutes
Fish bone marinade
Put in boiling water for 15 minutes
Fishing out the soup in the pot
Sliding into the fillet, causing the meat to become whitish
Put the parsley in the pan and pour a little sesame oil