First, prepare a grass carp weighing about 2 kg, clean it, scrape off the scales, cut off the head, cut the fish along the spine and remove the bones, then cut it into small pieces, put it in a basin, cut it with an oblique knife, put it in clear water, wash the blood left on the fish, squeeze the fish slices dry after controlling the water, and add a spoonful of salt, a little white pepper and an appropriate amount of egg white to make the fish more tender and smooth. Prepare a proper amount of dried red pepper and pepper, put them in a bowl, cut a small piece of ginger into ginger slices, pat a few pieces of garlic flat and cut them into garlic foam, put them together with dried red pepper to prepare soybean sprouts, wash them, put them in a bowl, cut a piece of bean curd skin into filaments, put them in a pot for later use, add a little cooking oil, add a little ginger slices, dried red pepper and pepper to stir-fry until fragrant, and then add 10g Pixian bean paste. Remove residue from aniseed, add fishbone, bean sprouts and bean curd skin, cook for about five minutes, start seasoning, add appropriate amount of salt, 2 grams of chicken essence and 2 grams of pepper oil, then take it out with a colander and put it in the bottom of the basin, then turn to low heat, add marinated fish fillets, turn to high heat after eating the fish fillets, and cook until the fish fillets turn white. Then pour the fish fillets and soup into the basin and sprinkle with a little pepper, dried red pepper, chopped green onion and minced garlic.