1. The grass carp is cleaned, cut into pieces, and marinated for 30 minutes with an appropriate amount of salt. If the taste is weak, you can also leave it unmarinated and fry it directly.
2. Chop all the ingredients.
3. Heat the pot, add a proper amount of oil, and fry the fish after heating.
4. Fry until golden and crispy on both sides, and set aside.
5. Leave a little oil in the pan, add the ingredients and saute until fragrant.
6. Add glutinous rice wine and white wine, dark soy sauce, sugar, vinegar, salt, chicken essence and spicy fresh in turn, stir well.
7. Pour in the fish cubes, stir-fry well, and drain the soup.
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