1. Choose a grass carp of about 2 catties, remove the head, and cut open the grass carp.
2. Cut the fish into about 3 cm.
3. Put the fish segments and fish heads in a basin, add pepper powder, cooking wine, high-grade white wine, salt, green onion, ginger and garlic, and marinate for 40 minutes.
4. Dip the marinated fish in the egg liquid.
5. The oil in the wok is 50% hot, add the fish segments dipped in egg liquid and fry them until they are colored, then take them out.
6. Put the fried fish segments back into the wok, add the green onion, ginger slices, and garlic cloves.
7. Pour in cooking wine, dark soy sauce, vinegar, white sugar, then add a small amount of boiling water, and simmer for good taste.
