1. Remove the scales and wash the grass carp, cut into finger-thick slices, put in a basin, add cooking wine, green onions, peppercorns, salt and water and soak for about 15 minutes.
2. Wash the konjac knot to control water.
3. Pour a little oil in the wok, pour the green onion, dried chili, peppercorns, ginger slices, and stir-fry on low heat to create a fragrance.
4. Pour in an appropriate amount of water and bring to a boil.
5. Add soy sauce, cooking wine, light soy sauce, a little vinegar, sugar and cook for about 3 minutes.
6. Put in the marinated fish pieces. (Do not use the water for the marinated fish)
7. Bring to medium heat for about 20 minutes.
8. Pour the konjac knot and cook for about 10 minutes.
9. Season with salt and stir carefully.
10. Put it out of the pan and sprinkle with chopped green onion.
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