1. Add the grass carp cubes to the cooking wine soy sauce, salt starch and marinate for 10 minutes
2. Fry in the pan until seven mature
3. Stir-fry chives, ginger, garlic and bean paste with hot oil in a pot and dried chilies
4. Add appropriate amount of water and pour salt in soy sauce and dark soy sauce
5. Pour the fish pieces and simmer over medium heat
6. Water starch thickens the fire to collect the juice out of the pot
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