Ingredients: grass carp, soybean sprouts, greens, cilantro, green onion, garlic, ginger, egg.

1. Clean the fish, separate the head from the steak and slice as shown below.

2. Add the seasoning, wine and egg from the seasoning packet to the fish, mix well and marinate for 20 minutes as shown in the picture below.

3. Add salt and wine to the fish head and steak, mix well and marinate for 10 minutes, as shown in the picture below.

4. Blanch the baby greens and soybean sprouts as shown in the picture below and set aside.

5. hot pan hot oil, burst onion, ginger, garlic, add the seasonings in the seasoning packet and Pixian bean paste as shown in the picture below.

6. Stir fry sauce over low heat, add water and boil over high heat as shown below.

7. Add marinated fish head and steak, season with salt and chicken seasoning as shown below.

8. Cover the pot with a lid, boil over high heat, turn the heat down and continue to simmer for 10 minutes as shown below.

9. Spread the cooked soybean sprouts and baby greens in the casserole dish, fish out the cooked fish head and fish steak, and spread them on top of the vegetables, as shown in the picture below.

10. Bring the fish head and steak to a boil in the freshly cooked stock and add the marinated fillets to the pan as shown below.

11. Turn off the heat as soon as it comes to a boil over high heat, as shown below.

12. Take out the cooked fish fillets and put them on top of the fish head and steak, sprinkle with chili powder as shown in the picture below.

13. Pour hot oil on top, sprinkle chopped green onion, chopped cilantro, pour the rest of the soup on top as shown below.