Wash grass carp by removing scales, fins, gills and internal organs. Remove the head and tail.

Split the fish in the center and remove the bones.

Then gently slice off the fish bones on the belly.

Slice the fish on an angle.

Marinate the fillets with salt and white wine for 20 minutes.

Chop the fish bones into pieces and marinate with salt and white wine for 5 minutes.

Add dry starch and water to the marinated fish slices, mix well and set aside.

Prepare chili peppers onion, ginger and garlic, Pixian hot sauce and chili pepper sauce 1; 1 mix.

Inject oil into the pan, add dry chili pepper and sauté to brown.

Add the stirred hot sauce. Stir fry the red oil on low heat and add onion, ginger and garlic.

Stir in the fish bones and sauté until browned.

Pour in boiling water, bring to a boil over high heat, then turn to medium heat and cook until 5 minutes.

Slide the fish fillets into the pot. Turn off the heat when the fish slices are browned. Add chicken seasoning to taste.

Turn off the heat and pour into a small hot pot, and eat as it warms up.