Step 1: Clean grass carp first, then chop off the fish head, then cut the fish along the fish spine, remove the fishbone, take out the fish, add 1 teaspoon salt to the fish skull, add 2 tablespoons cooking wine, catch it and put it in the refrigerator, and cook the soup next time. Cut the fish into thin slices about 2mm thick with an oblique knife. After cutting, wash it twice with clear water, and then wring out the water. Then put it into a soup basin, add half a teaspoon of salt, add 1 teaspoon of chicken essence, add 1 teaspoon of egg white, add 1 teaspoon of pepper, add half a teaspoon of starch, and then stir well by hand.
Step 2: flatten the ginger, chop it into powder and put it on a plate for later use. Crush garlic into powder, put it on a plate for later use, cut dried Chili into sections and put it on a plate for later use. Finally, clean the prepared vegetables, cut them into small pieces and drain them for later use. I prepared watercress. You can prepare other favorite vegetables when you cook them yourself.
Step 3: put the oil in the pan, heat it, add 1 and stir-fry the dried peppers and 1 with low fire to make them spicy, then add Jiang Mo and minced garlic, stir-fry them with low fire to make them fragrant, then add 2 tablespoons of Pixian bean paste and 2 tablespoons of hot pot bottom.
Step 4: Boil the soup in the pot again, then turn to low heat, then quickly put the marinated fish slices into the pot and simmer for 30 seconds. After the fish fillets turn white and broken, pour the soup into a soup basin filled with vegetables.
Step 5: Put 1 tbsp minced garlic on the fish fillet, add the remaining dried pepper and pepper, and pour some hot oil to stimulate the spicy taste. Finally, sprinkle with white sesame seeds and chopped green onion and serve. You can add some coriander to the table if you can.