1. After killing the grass carp, choose to wash it, remove the head and tail, remove the fish bones, and slice the fish into thin slices.
2. Mix the fish fillets with cooking wine, pepper and refined salt and marinate for 10 minutes.
3. Wash the mustard tuber with water, cut the pepper into sections, and chop the green onion and ginger.
4. Add oil to the pot, add pepper, green onion, ginger and sauté after the oil is hot.
5. Add chili and mustard and stir fry.
6. Add appropriate amount of boiling water and cook for 5 minutes on high heat.
7. Slowly lower the fish fillets into the water, gently loosen them, and cook until cooked.
