Wash grass carp (viscera removal is usually given to fish sellers), remove the head (the head should be cut off from it so that it can be tasted when frying fish), remove the fishbone and fishtail at the back, then slice the fish and cut the fishbone into sections. In this way, the fish are cleaned up.

Add a proper amount of cooking wine, oyster sauce, ginger powder (replace it with Jiang Mo as much as possible), salt and egg white (replace it with starch, but don't use tender meat powder), grab it evenly and marinate it for about 20min minutes. When the oil temperature is 50%, stir-fry onion, ginger and garlic, add at least three chopped Pixian bean paste, fry fish after the oil temperature comes up, add warm water immediately after the fish changes color, change to medium heat, add tofu (I usually use shredded tofu and put it directly in the soup, and put it directly in the dish when the fish soup is ready) or radish Flammulina velutipes, and other favorite dishes. Then you can basically cook.

If you like fish with Chinese sauerkraut, don't put so many watercress. Copy watercress and stir-fry the cut sauerkraut evenly. But cut the fish thin, or it will smell fishy.