The first step: first clean the grass carp, and then the head of the fish chopped down, and then cut the fish meat along the spine of the fish, remove the bone of the belly of the fish, take out the fish meat, the head of the fish fish bone with 1 teaspoon of salt, add 2 tablespoons of cooking wine, scratched well and put in the refrigerator the next time to make soup. Then take out the fish, cut into thin slices about 2 mm thick with a diagonal knife, cut, wash with water twice, wash off the blood, and then wring out the water, then put it into a soup pot, add ? teaspoon of salt, add 1 teaspoon of chicken broth, beat 1 egg white, add 1 teaspoon of pepper, put in ? tablespoon of cornstarch, and then use your hands to stir well clockwise to make the fish meat and the seasoning mixture, and then add 1 tablespoon of oil, and then add 1 tablespoon of oil, stir well to lock the moisture. Stir well to lock in the moisture and set aside.

The second step: flatten the ginger and mince it into a paste, then put it on a plate, flatten the garlic and mince it into a paste, then put it on a plate, and slice the dried chili pepper into pieces, then put it on a plate, too. Finally will be ready to clean the vegetables, cut into small pieces of drained standby, I prepared the watercress, you do your own, you can prepare your favorite other vegetables.

Third step: start the pan with oil and heat, add 1 handful of peppercorns and 1 handful of dried chili peppers, stir fry spicy flavor, then add ginger and garlic, stir fry, stir fry incense, stir fry incense, add 2 tablespoons of Pixian bean paste, add 2 tablespoons of hot pot seasoning, stir fry incense stir fry red oil, and then add 1 dipper of water, add half a teaspoon of salt, add 2 tablespoons of soy sauce, add 2 tablespoons of oyster sauce, and then high heat and cook, boil, and after that, and then Cook for 5 minutes to bring out the spicy flavor, then fish out the dregs of the soup, then add the vegetables into the pot to blanch, once blanched, use a slotted spoon to lift them up and put them inside the soup pot for the bottom.

Step 4: Bring the water to a boil again, then reduce the heat to low. Quickly add the marinated fish fillets, one by one, to the pot and cook over moderate heat for 30 seconds, then pour the soup into the pot with the vegetables.

Step 5: Add 1 tablespoon of minced garlic to the top of the fish fillets, add the rest of the dried chili peppers and peppercorns, and then pour some boiling hot oil over them to bring out the spicy flavor, then sprinkle them with white sesame seeds and green onions to serve.