1. The grass carp belly is boneless.
2. Cut thin slices.
3. Cut cucumber and carrot into strips.
4. Add the appropriate amount of salt to the cucumber and pickle it well.
5. Add salt to the appropriate amount of oil and heat the fish and pull the oil until it is 7 or 8 mature.
6. Wash the pot and heat, add oil, green onions, and ginger until fragrant, add carrots and stir-fry.
7. Stir-fry the cucumber slightly.
8. Add the fish fillets and shacha noodles and stir fry, adjust the flavor, add the green onion leaves, pepper, and sesame oil, stir well and out.
9. Plate.
