1. Clean the grass carp, cut off the head, cut off two meat slices, and remove the large spines on the abdomen.

2. Follow the lines of the fish meat, and use the downward-slanting blade to form a large piece of fish. That is, the first cut will cut until the fish skin is cut off, and the second cut will cut off to form a large fish fillet connected in the middle.

3. Put the fish fillets into a large bowl and add all marinades except salad oil.

4. Gently grasp the fish fillets with your hands and apply the paste evenly; do not use chopsticks, as the fish fillets will break easily if stirred with chopsticks.

5. Finally add the raw oil, do not stir, spread evenly on the surface and let it sit for 2 hours.

6. Catch the fish fillets evenly before putting them in the pot and set aside.

7. Cut the remaining fish heads and bones into sections, add a little cooking wine and salt (excluding the amount), stir evenly, and marinate for later use.

8. Wash the bean sprouts, rinse the thin bamboo shoots with water and cut them diagonally into sections for later use.

9. Bring water to a boil in a pot, add a little cooking oil and salt, add bean sprouts and bamboo shoots and cook; add bean sprouts first, add bamboo shoots after the bean sprouts are basically cooked, and boil again. .

10. Remove the bean sprouts and bamboo shoots and place them in the container where the fish fillets will be placed. It is best to use a larger container.

11. Flatten the onion, ginger and garlic and cut into large pieces.

12. Add 150ml of water to a small pot, add chili, peppercorns, star anise, and cinnamon, heat over low heat until the water is dry.

13. Add 200ml of peanut oil, and fry slowly over low heat. Until the fragrance comes out.

14. Add onion, ginger and garlic and continue to fry slowly over low heat.

15. Fry until the onions, ginger, and garlic turn slightly golden, and the spicy oil is ready. While making the spicy oil, you can start cooking the fish.

16. Heat the wok, heat the cold oil and sauté the Pixian bean paste until fragrant, stir-fry slowly over medium-low heat.

17. Stir-fry the red oil; this step is very important, and the color improvement depends entirely on it.

18. Add fish bones and fish heads and fry until both sides change color.

19. Pour in boiling water and add a few slices of ginger and garlic.

20. Turn to high heat and boil until the soup turns white, about 7 or 8 minutes; add a little salt and sugar to taste.

21. Quickly add the fish fillets one by one and spread them flat on the fish bones and heads.

22. Turn to medium heat and use chopsticks to gently press the fish fillets on the surface into the soup. Cook for about 1 to 2 minutes. When you see that the fish fillets on the surface have basically changed color, turn off the heat.

23. Remove from the pot and pour into a container lined with vegetables.