1. Cut off the head and tail of grass carp (can be used to make chopped pepper fish head); slice the fish on both sides separately
2. Cut diagonally into fish fillets, do not need to be too thin; add wine, a little salt, a little starch to a good fillet, and pick it evenly.
3. Blanch the bean sprouts, remove and drain, put them in a larger container for later use; chop the Pixian bean paste
4. Add all the bean paste in a hot pan with cold oil, then add 2/3 of all the seasonings to fry until fragrant, add water and bring to a boil; put the fish fillets after boiling
5. Just cook it to whiten, don’t cook for too long; pour it on the bean sprouts
6. Add the remaining 1/3 of the seasoning oil, you can use a little more oil, sauté until fragrant; pour over the cooked fish
