1. First of all, we prepare a fresh grass carp, cut off the fins and scales, cut open the belly with scissors, and remove the internal gills and teeth. The teeth of grass carp are a big source of fishy smell, so we must remove them, and then wash the black film on the abdomen and the mucus on the body carefully and prepare to change the knife.

2. Chop the fish head in two, cut the fish bones and fish into small pieces along the fish on both sides of the spine, wash them with clear water again, drain and marinate them.

3. Break the shallots and put them together with the fish pieces, add 3 grams of salt, 2 grams of pepper and 5 grams of cooking wine to remove the fishy smell, grab them by hand and marinate them evenly 10 minute to code the bottom flavor of the fish pieces.

4. Prepare a piece of Chiba tofu and cut it into tofu slices. Chiba tofu is more resistant to cooking and is not fragile. Scallion is cut into slices with an oblique knife, and ginger is cut into slices. Garlic is beaten flat and put together with onion and ginger. In addition, prepare a few pieces of garlic and cut them into minced garlic for later use.

5. After the fish pieces are marinated, pick out the onion segments inside, add a pinch of sweet potato starch and grab the water in the fish pieces for later use.

6. After all the ingredients are ready, we start cooking. Add a spoonful of rapeseed oil to the pot. When the oil temperature is 50% hot, add a handful of pepper, a handful of pepper and three spoonfuls of bean paste. Stir-fry the red oil of bean paste with low heat. You can put more bean paste here, and the dishes will be more ruddy and bright. After the sauce is fried, add onion, ginger and garlic and a few douchi to stir it together. Douchi can add natural sauce flavor to the dishes, and then add a proper amount.

7. Then pour an appropriate amount of water along the pot, add 2g of pepper, 3g of chicken essence and a little sugar to freshen up, stir to melt the seasoning, and boil the soup for 3 minutes to fully boil out the flavor of the sauce. Then put the tofu in the pot and cook it, let the tofu absorb the soup and taste it. After cooking, take it out and put it at the bottom of the plate.

8. Boil the soup again and turn it to a low heat. Add the marinated fish pieces. Don't push them first to avoid starch falling off. After setting, gently shake the pot and push it to heat it evenly. Cook for about 2 minutes. Turn off the heat after the fish pieces are cooked and turned white.

9. Put the fish pieces together with the soup in the soup basin, sprinkle with minced garlic, Chili noodles, pepper powder, white sesame seeds and chopped green onion, and pour hot oil at 180 degrees to make it delicious. After eating the fish pieces, it is very enjoyable to eat hot pot with leeks.

Technical points:

1. When frying the sauce, you must use a small fire. When the fire is big, it is easy to fry. After the sauce is fried, it is easier to cook the red pigment inside, so that the soup is more oily, moist and bright.

2. The fish pieces must be marinated in advance, so that the dishes will be more delicious.

3. Don't push the fish back and forth after the pot, so as to avoid the starch falling off and the cooking is not tender enough.