Required materials: grass carp, cooking oil, ginger, garlic, onion, chafing dish base, chives, cooking wine, starch, pepper, salt and chicken essence.

The manufacturing method is as follows:

1. Prepare a grass carp weighing about 4 kg, clean it, scrape off the biggest two pieces of meat on the fish, and then cut it into fillets. Be sure to buy bigger fish, so there will be more meat. The remaining fish heads and bones are best reserved for other purposes)

2. Rinse the fish fillets repeatedly with clear water for several times, and rinse all the mucus and blood on the surface until the fish fillets turn white. Finally, take a basin of clear water and soak the fillets for about 30 minutes to make the fish fully absorb water. This step is very important and must not be omitted.

3. Prepare a bag of hot pot bottom material you like, then cut some ginger, onion and garlic, and finally cut some chives.

4. Take out the soaked fish fillets, add some cooking wine, ginger slices and green onions, then add some starch and a little water, and stir well to make each fish fillet uniform in size.

5. Prepare a wok and pour a proper amount of cooking oil into it. After the oil temperature rises, stir-fry the onion, ginger and garlic to give a fragrance, then put the bottom oil of the hot pot into the wok and stir-fry, and finally add enough water.

6. After the soup is boiled, cook for another 5 minutes, so that the fragrance of the base material is fully cooked. Then put the fillets into the pot while they are hot. (Fish fillets must be brought to a boiling place. All fish fillets should be put into the pot without stirring. Cover the pot and open it again. )

7. After the pot is boiled, pour in the chopped chives and add some salt and chicken essence to taste.

8. Finally, take out the cooked fish fillets and put them on a plate.