Ingredients: grass carp, soybean sprouts, rape, coriander, onion, garlic, ginger and eggs.

1. Clean the fish, separate the fish head from the steak, and slice it as shown in the figure below.

2. Add the seasoning, cooking wine and eggs in the seasoning bag to the fish, stir well and marinate for 20 minutes, as shown in the figure below.

3. Add salt and cooking wine to fish head and steak, stir well and marinate for 10 minute, as shown in the figure below.

4. As shown in the figure below, blanch the small rapeseed and soybean sprouts for later use.

5. Heat oil in a hot pot, saute shallots, ginger and garlic, and add the seasoning in the seasoning bag and Pixian bean paste as shown in the figure below.

6. Stir-fry the sauce over low heat, add water, and boil over high heat as shown below.

7. Add marinated fish head and steak, and season with salt and chicken essence as shown below.

8. Cover the pot, bring to a boil over high heat, and turn to low heat to continue stewing for 10 minutes, as shown below.

9. Spread the cooked bean sprouts and small rapeseed in a casserole, remove the cooked fish head and steak, and spread them on the dish, as shown in the figure below.

10. Boil the fish head and steak with the soup just cooked, and put the marinated fish fillets into the pot, as shown in the following figure.

1 1. Turn off the fire when it boils, as shown in the following figure.

12. Take out the cooked fish fillet, put it on the fish head and steak, and sprinkle with Chili powder as shown in the figure below.

13. Pour hot oil on it, sprinkle with chopped green onion and chopped coriander, and pour the remaining soup on it, as shown in the figure below.