1.green onion washed and cut into pieces, ginger peeled and sliced, respectively, with the surface of the knife slightly patted over; grass carp pieces washed and spare.

2. Take a pot, add the amount of water that can submerge the fish and bring it to a boil, then add the rice wine, green onion, ginger and grass carp pieces in the pot, wait for the water to come to a boil and then turn down the heat, let the water keep rolling and continue to cook for about 8 minutes until it is cooked, then fish out the draft fish pieces and drain them to serve on a plate.

3. Heat another pot, add a little salad oil, then add Seasoning A, bring to a boil and thicken with cornstarch water, add sesame oil to make a drizzle, and pour over the top of the fish pieces in Method 2.