2. grass carp wash, dry, cut into three sections, take the head, tail

3. fish head along the middle of the skimming a knife (so that in the simmering, is conducive to the exudation of bone marrow)

4. open the fire, will be the pan dry

5. turn on the heat, the fish head, fish tail into the pot, change to low-medium heat fry

5. fish head, fish tail into the pot, change to low-medium heat fry

6. p>6. When the bottom turns color, shake the pan, so that the fish completely detached from the pan, use a spatula to gently turn the fish tail a

7. Frying for a few moments, add garlic and ginger slices and cooking wine

8. Add water, cover, boil over high heat, turn the fire to simmer

9. Take the middle part of the fish on both sides of the head, take the middle position to open with a knife blade

10. And then in the upper part. Will not be sliced clean fish sliced down

11. will be sliced large fish, change the knife sliced into small fish

12. will be sliced in a container, add wine, salt, garlic, ginger, scratch well; add cornstarch, a little water, mix well, let it stand, and wait for use.

13. All the work is done, fish soup has been simmering almost, turn on the heat, the fish slices scattered into the pot, boil for a minute or two, set aside salt, sprinkle green onions.

14. Turn off the fire, pot