1. Cut the green grass into slices, add a little cooking wine, salt and starch and marinate for 10 minutes.

2. Cut the baby cabbage in half into strips, blanch it in hot water, and place it on the bottom of the bowl for later use.

3. Heat the pot, turn to low heat, pour in a small amount of oil, add more than 20 dried chili peppers and fry until fragrant.

4. Add onions, ginger, and garlic, stir-fry until fragrant, then add diving fish seasoning, mix and stir-fry together, stir-fry until fragrant, add water and boil.

5. Put the fish head and fish bones into the soup base and cook, remove the fish bones and place them on a plate lined with baby cabbage.

6. Put the fish fillets into the soup and cook, remove from the pot and pour into the plate.

7. Place and shape the fish head and tail before serving.