1. Wash the grass carp, slice out the fish fillets along the direction of the bones, rinse the blood with clean water, and control the moisture
2. The cut fish fillets are marinated with starch, salt, white pepper and cooking wine. Mix the marinated fish fillets and set aside for later use
3. Wash the bean sprouts, blanching or not blanching. Wash chrysanthemum chrysanthemum and set aside. If you add other vegetables, you can prepare it in advance
4. Put a small amount of vegetable oil in the pot, stir-fry the garlic, chopped green onion, and Pixian bean paste until fragrant
5. Add minced chili, salt, white sugar, chicken powder, green onions, garlic, ginger powder, glutinous rice, pepper powder, about 1000 grams of water or stock, and boil until boiling
6. Add bean sprouts and chrysanthemum chrysanthemum, boil for a while, remove and spread on the bottom of the sea bowl. Add the marinated fish fillets and continue to cook for about 5 minutes
7. After the fish fillet becomes white and discolored, remove it and place it on top of bean sprouts and chrysanthemum chrysanthemum. Sprinkle some crushed pepper, peppercorns and sesame
8. In another small pot, boil about 150 grams of hot vegetable oil, 80% of it is hot enough to smoke, and just pour it on the peppercorns and crushed chili pepper just sprinkled. Be careful of splashing and scalding here
