1. Cut the meat near the belly of grass carp into strips, drain the water, add a little salt and rub it evenly on the surface, and leave it for about 1 hour.

2. ginger slices and chopped green onion for later use

3. Pour oil into the pot and heat it to 7 minutes.

4. Dry the surface water of the fish pieces and fry them in the pan.

5. fry until one side is slightly yellow, then turn over and fry until the surface of the fish piece is white or golden yellow.

6. Use the remaining oil in the pot to saute the onion and ginger slices.

7. Pour in water and a little white wine, submerge the fish pieces, cover the pot, and simmer over high fire.

8. When the juice turns white and the water is concentrated to about half, sprinkle with chopped green onion and pour a little soy sauce.