1. Wash grass carp and remove the head. Slice the bottom two pieces of meat,

2. Cut or slice along the texture of the fish. Slice the fishbone in the middle and put it together.

3. Prepare all the materials for standby, as long as the cabbage leaves.

4. Cut the fish fillets, add salt, cooking wine, pepper, egg white and cornflour, and finally add a little oil to mix well and marinate for more than half an hour.

5. Boil the water in the pot, scald the cabbage leaves, take them out and put them in a bowl? Then put the coriander segments on it and leave a few pieces for surface decoration.

6. Add vegetable oil (more) to the pot, add pepper, star anise cinnamon and dried Chili, and stir-fry over low heat to give a fragrance. Then throw away the seasoning, take out half the oil in the bowl and leave half the oil in the pot.

7. Add ginger and garlic to the rest of the oil and stir-fry until fragrant, then add millet and pepper, and add a tablespoon of bean paste to stir-fry red oil.

8. Then add a big bowl of water and bring it to a boil.

9. After the water is boiled, pour in the marinated fish fillets, spread them out gently, and the fire will continue to boil.

10. After the soup boils again, remove the floating foam on the surface with a shovel. Just cook for another two minutes.

1 1. Shovel the cooked fish fillets into a large bowl filled with vegetables. Don't put the soup yet Sprinkle chopped green onion on the fish surface. Reheat the remaining oil in the other pot, and then pour it into the fish fillets sprinkled with chopped green onion. At this time, the smell of scallion oil came to the nose.

12. Finally, pour the hot soup on it and decorate it with a few coriander leaves.