Astragalus boiled fish

Grass carp 700g bean sprouts 50g;

Accessories: lettuce to taste; 20g of astragalus; 10 goji berries; 1 chives; 1 piece of ginger; 1 egg; 3 teaspoons of starch; 1 teaspoon of pepper; salt; appropriate amount of peppercorns; appropriate amount of chicken essence; 6 dried peppers;

1. Prepare the ingredients, among which the astragalus and goji berries are soaked in boiling water for 5 minutes and then filtered for later, the water after soaking is retained for later, the eggs are taken from the egg white, and the dried peppers are cut into sections.

2. Remove the bone and meat in the middle of the fish, cut into thin slices, wash repeatedly with water until the water is clear, then marinate with salt, pepper and egg white for 10 minutes, add 3 teaspoons of starch to grasp and set aside.

3. Put the oil in the pot, sauté the ginger and green onion until fragrant, add the fish bones and stir-fry well, then pour the water soaked in the astragalus, bring to a boil and boil for 10 minutes.

4. Season the soup with salt and pepper, then add bean sprouts and cook. Once cooked, scoop up and place in a bowl lined with lettuce leaves.

5. Turn the heat on high, put the pickled fish slices into the pot, change color and put them on top of the bean sprouts, and pour the soup into the bowl to filter the impurities.

6. Put the oil in another pot, boil the oil until there is a slight smoke coming out, add the peppercorns and dried peppers and stir-fry quickly, then drizzle them on the fillets with the oil.