1. The grass carp is descaled, the internal organs are removed from the abdomen, the black membrane is torn off, and the gills and dental bone are excavated;
2. Cut off the fish head, split it apart, remove the fish on both sides, cut diagonally, cut the belly into strips, and slaughter the fish bones;
3. Rinse the fish, belly strips and bone pieces with running water;
4. After draining, add salt, monosodium glutamate, pepper, and cooking wine until it is sticky;
5. Sprinkle with starch;
6. Grasp even the net placement.
7. Cut the green onion into sections, soak the ginger into slices.
8. Heat oil, low heat, add bean paste, chopped chili paste, sugar, and ginger, and stir fry to create a fragrance;
9. Then add the scallion white section to burst the flavor;
10. Put in the fish head and add enough water;
11. Bring to a boil on high heat, simmer for about five minutes on medium heat, lower abdomen strips and bone pieces;
12. Add the green onion leaves, another one or two to five minutes, and then transfer to the soup pot;
13. Reduce the heat and place the fish slices separately. When the fish slices rise, put the chicken essence and the soup into the soup bowl, and sprinkle with shallots.
14. Smoke and cook until smoking, turn off the heat, add dried sea pepper and fry the pepper to fragrant;
15. Pour into the soup pot and sprinkle cooked white sesame seeds.
