Cooking Steps

1. 

   Step1:Wash the grass carp. Use a kitchen knife to take out the spine and vertebrae of the fish (I asked the fish seller to help me get them). Cut off the head and tail. Divide the head into two parts. Put the fish bone, tail and head into a bowl for later us

2. 

   Step2:Cut the fishbone into 4cm long segments. Cut the meat on both sides of the fish into 0.5cm thick slices. Put them in a large bowl. Take out the marinated fish bag in the pickled fish material bag. Pour it into a large bowl. Pour in a proper amount of cooking wine. Put in a proper amount of salt. Marinate for 30 minute

3. 

   Step3:While marinating the fish, take out the pickled vegetables and the cutting bag (inside are pickled peppers, garlic and ginger). Put a little oil in the pot. Stir fry the fish head and fish tail whip for 2 minutes. Leave the pot for use. Stir fry in the cutting bag (according to my taste, I only put half the bag) and the pickled vegetables (according to my taste, I only put half the bag) for 3 minutes. Pour in the fish head and fish tail just out of the pot. Add no more water than the pickled vegetables (I put a bowl of water in the pickled fish bowl). Cover the pot and coo

4. 

   Step4:Wait for the fish slices to marinate for 30 minutes. Pour the fish slices into the boiled pickled vegetable soup. Use chopsticks to evenly mix the fish slices. Add boiling water if you think the soup is less (I think the soup is more delicious). Pour in the soup bags (pepper) in the material bag. Cook without cover. When the fish slices are cooked, turn off the fire and start the pot