1. A piece of grass carp, slaughtered and washed, take the middle section, cut into 2 cm wide pieces, add green onion ginger, pepper, and rice wine to marinate for 10 minutes.
2. After marinating, it is covered with dry starch, and then it is left for a while to let the starch moisten the fish.
3. Fry at 70% oil temperature, and then take it out when the oil temperature is high, so that the fish will absorb very little oil. Although it has been deep-fried, it will not be greasy.
4. The fried fish pieces are set aside.
5. Sauté the chives, ginger, garlic in a little oil in the pot
6. Take out the cooked stock in the refrigerator
7. Put the right amount of broth, add the same amount of water, add extra-grade soy sauce, vinegar, sugar, salt, rice wine and pepper.
8. Bring the soup to a boil, add the fish cubes
9. Simmer on medium-low heat for about 8 minutes, until the soup thickens slightly,
10. Turn off the heat and sprinkle with chives
