1. Method 1: Prepare the materials. Grass carp, garlic, dried red pepper, chicken essence, salt, peanut oil, soaked sansho pepper, ginger, green onion, bean sprouts. Use a knife to chop off the fish head and split it in the middle; slice it into fillets starting from the tail; use sweet potato starch to coat the fish fillets evenly, wash the bean sprouts, and set aside various seasonings; put oil in the pot and fry the garlic first; add Add Sichuan peppercorns, green onions and ginger and stir-fry; add fish bones and stir-fry, add soaked sansho peppers; bring water to a boil, simmer for 10 minutes, add mung bean sprouts and bring to a boil; when the bean sprouts are cooked, add salt and chicken essence to taste and remove into a basin; Put the fish fillets into the pot one by one with chopsticks; they will be cooked when the pot is boiled, and the soup will reach the top of the bean sprouts; add peanut oil to the pot, add dried chili peppers and Sichuan peppercorns over low heat to bring out the spiciness, about 2 minutes; add the cooked chili peppers Just place it on the fish fillets.

2. Method 2: Prepare the ingredients. Blackened fish, carrots, celery, ginger, garlic, green onions, peppers, peppercorns, watercress, salt, soy sauce, cooking wine, MSG, chicken essence, chicken powder, tangerine peel, vinegar, starch, vegetable oil, chili oil. Wash and slice 1.5 kilograms of live fish by caesarean section, add 1 bag of pickled fish bag and appropriate amount of cooking wine, and set aside; pour about 100 grams of vegetable oil into the pot and heat it up, add 1 bag of this seasoning bag and stir-fry until fragrant, then add Add about 800 grams of stock or water to the pot and bring to a boil; first cook the fish head for 1 minute, then add other fish fillets and cook for 3-5 minutes before taking off the pot; sprinkle 1 bag of dry ingredients evenly on the fish; cook until 8 mature Pour the vegetable oil (the oil will smoke when hot) onto the dry ingredients, add the scallions and serve.

3. Method 3: Prepare the ingredients. Grass carp, cucumber, bean sprouts, ginger, chives, garlic cloves, Sichuan peppercorns, dried red peppers, star anise, cinnamon, Pixian bean paste, egg white, starch, cooking wine, sugar, chicken powder. Clean the grass carp, remove the fish meat, and cut it into thin slices; put the fish fillets into a larger bowl, add some chopped onion and ginger, add 1 tablespoon of cooking wine, mix it gently up and down with chopsticks, and marinate Cook for a while; remove the onions and ginger from the marinated fish fillets, add half an egg white and 1/3 tablespoon of cornstarch; stir evenly again. When marinating the fish, prepare the ingredients first, including shredded ginger, Cut the dry red pepper into sections and mince the garlic cloves; blanch the bean sprouts until they are raw, and put them into a large bowl for fish together with the cut cucumber segments; heat the pot, add a little cooking oil, and add ginger Stir-fry the slices until fragrant; add three tablespoons of Pixian bean paste, add a little sugar, and stir-fry together; stir-fry until the red oil is produced, add an appropriate amount of water, and bring to a boil; use a slotted spoon to remove the seasoning residue in the pot; bring the water to a boil When the time comes, add the fish fillets, use chopsticks to gently break up the fish fillets, cook until it changes color, turn off the heat and add a little chicken powder; pour the cooked fish fillets into the bowl with the side dishes in front, and at the same time add Sprinkle the minced garlic; add a little oil to another pot, add peppercorns, star anise, cinnamon, and dried red pepper, simmer over low heat until fragrant, take out the ingredients, and then simmer the oil until smoking; while it is hot Pour it over the fish fillets and sprinkle with chopped green onion.