1. Raw materials: grass carp, egg liquid, Sichuan peppercorns, dried chili peppers, spicy millet, green onions, bean paste, white wine, dark soy sauce, steamed fish drum oil, sugar, salt, chicken essence.

2. Prepare a piece of fish, clean it after cleaning it from the vegetable market, and cut it into two pieces from the middle.

3. Cut the cleaned fish pieces into small pieces, evenly coat them with egg liquid and set aside.

4. Add oil to a pan. When the oil is 70% hot, turn to low heat and fry the fish until golden. Remove and drain.

5. Cut the green onions into strips, mince the garlic, cut the green onions into thin strips, and drain the dried chili peppers and Sichuan peppercorns so that they will not burn easily.

6. Sauté the onion, ginger, garlic, pepper and Sichuan peppercorns with oil in the wok.

7. Add bean paste and stir-fry until fragrant.

8. Stir-fry the red oil and aroma over low heat.

9. Add appropriate amount of water.

10. Then add white wine, dark soy sauce, and steamed fish drum oil and stir evenly.

11. Finally, add a small amount of sugar to taste and cook for about five minutes until the aroma is released.

12. Finally add the fish pieces, cover and simmer over high heat, then turn to low heat and simmer for about fifteen minutes.

13. Take a bowl and put the whole peeled garlic, dried chili peppers, Sichuan peppercorns, and minced ginger. Heat the oil in the pot and pour it into the bowl. This way, the chili peppers will not be mixed with garlic and Sichuan peppercorns. The scent will be delicious.

14. When the soup is almost dry, add the garlic, green onion, ginger oil and shredded green onions prepared in advance, add an appropriate amount of salt and chicken essence, stir well and serve.