Clean grass carp, separate fish bones from fish meat, cut fish meat into thick slices, wash for many times, drain, marinate with salt, cooking wine and onion ginger respectively, then take out onion ginger, add bean dry powder, grab it evenly, add enough salt at one time, and add salt later to lose flavor.

Second step

Put half a pot of rapeseed oil in the pot and heat it to 80%. Stir-fry the fish bones first, stir-fry the fish bones a few times, and then stir-fry the fillets a few times. Be sure to keep the oil temperature several times. If the first time is not enough, you can increase the oil.

Third step

Leave two spoonfuls of oil in the pot, add dried Chili and dried Zanthoxylum bungeanum and stir-fry until they quickly change color, add one spoonful of Pixian watercress, one spoonful of Laoganma Douchi and one spoonful of sugar, and add ginger and garlic and stir-fry over low heat to give off fragrance.

Fourth step

Add onion and fish pieces, stir-fry for 5 minutes and sprinkle with pepper noodles.