1. Cure the grass carp, cut off the fish head, slice two pieces of meat, and remove the big thorns on the abdomen
2. Follow the lines of the fish, and slant the blade down to form a double-flying large slice, that is, the first knife cuts to the fish skin without cutting off, the second knife cuts off to form a large fish fillet connected in the middle
3. Put the sliced fish fillets into a large bowl, add all the marinades except the salad oil
4. Grab the syrup gently with your hands; don’t use chopsticks, the fish fillets will break easily if you stir them
5. Finally, add the raw oil, don’t stir, spread it evenly on the surface and let it stand for 2 hours
6. Grab the fish fillets again before putting them in the pot and set aside
7. Cut the remaining fish heads and fish bones into sections, add a little cooking wine and salt (outside the portion), stir well, and prepare for marinating
8. Wash the bean sprouts, rinse the bamboo shoots and cut diagonally into sections for later use
9. Boil water in a pot, add a little edible oil and salt, add bean sprouts and bamboo shoots and cook; put the bean sprouts first, the bean sprouts are basically cooked, then put the bamboo shoots, and boil again.
10. Take out the bean sprouts and bamboo shoots and spread them in the container for the fish fillets, preferably a larger container
11. Scallion, ginger and garlic, flattened, cut into large pieces
12. Add 150ml of water to a small pot, add chili, pepper, star anise, and cinnamon, heat on low heat until the water boils dry
13. Add 200ml of peanut oil and fry slowly on low heat until it is fragrant
14. Add the green onion, ginger and garlic, continue to fry slowly
15. Fry until the onion, ginger, and garlic are slightly golden, and the spicy oil is ready. You can start cooking fish while making spicy oil
16. Start the wok, heat the pan with cool oil and saute the Pixian bean paste, stir-fry slowly over medium and low heat
17. Stir fry to get the red oil; this step is very important, it depends on it to improve the color
18. Add the fish bones and fish heads and fry them until they change color on both sides
19. Add boiling water and add a few slices of ginger and garlic
20. Turn to high heat and boil until the soup turns white, about 7 or 8 minutes; add a little salt and sugar to taste
21. Quickly drop in the fish fillets one by one and spread them on the bones and heads
22. Turn to medium heat, and use chopsticks to gently press the surface fish fillets into the soup and cook for about 1 to 2 minutes. When you see that the surface fish fillets are basically discolored, turn off the heat
23. Pick up the pot and pour it into a container lined with vegetables;
24. At this time, the spicy oil is basically ready, pour it on the fish fillets while it is hot. It doesn’t have to be all, just right
