Ingredients: one grass carp, half a Chinese cabbage, half a lettuce and one potato.

Seasoning: green pepper, millet pepper, dried pepper, chafing dish base, bean paste, ginger, garlic, cooking oil, soy sauce, cooking wine (appropriate amount each).

1. Marinate the cut grass carp with cooking wine, salt, soy sauce and ginger for 10 minute.

2. Zanthoxylum bungeanum and dried capsicum need not be cut, then garlic, ginger and onion are sliced.

3. Wash baby cabbage, lettuce and potatoes and cut them into pieces.

4. Put oil in a hot pot, add garlic, ginger, pepper and dried pepper and stir fry.

5. Add appropriate amount of bean paste and 1/4 packets of chafing dish bottom material and continue to stir fry.

6, stir fry the fragrance, add water to the pot until it begins to boil.

7. Put the marinated grass carp segments into a boiling pot, and the marinated soup can also be poured out and boiled for 20 to 30 minutes. Grass carp can be fried first and then cooked, so that the fish is not easy to disperse and the taste will be better.

8. Add side dishes, add green peppers, millet peppers and onions. Cover the pot and cook for 5~ 10 minutes according to your favorite taste (you can add some salt and soy sauce to taste). Turn off the heating.