1. Ask the merchant to cut grass carp into fillets and wash the head and bones separately.

2. Marinate the fish head and fish bones with cooking wine, ginger powder, salt and white pepper for half an hour.

3. Marinate the fish fillets with cooking wine, salt, pepper, ginger powder, corn starch, and egg white (optional) until evenly marinated.

4. Slice the ginger and garlic (leave a little minced into minced garlic), cut the cabbage into small pieces, and cut the cucumber with a hob.

5. Add oil to the pot (more oil than usual for cooking), sauté the ginger and garlic slices over low heat.

6. Add boiled fish seasoning sauce and dried chili and stir-fry until fragrant.

7. Add the fish head and stir-fry again, then add cooking wine, hot water, salt and cabbage.

8. When the pot is about to boil, add diced cucumbers and soybean sprouts and bring to a boil.

9. Take a large pot and scoop out the cooked ingredients in the pot.

10. When the soup boils again, add the marinated fish fillets. Once the fish fillets change color, pour them together with the soup in the pot on top of the previous ingredients.

11. Sprinkle the remaining chili powder, white sesame seeds, minced chives, peppercorns and minced garlic.

12. Put about 3 times more oil in the pot than for cooking, sauté the chili powder over low heat until fragrant. When the oil temperature is high, pour it on the cooked live fish.

13. The tender and tender boiled live fish is ready!