2. Chop the grass carp into small pieces with a knife, then put the chopped fish pieces into a larger pot, then pour in a proper amount of edible salt, cooking wine and fat fish seasoning, and then cut a proper amount of ginger slices and onion segments into the pot, grab them evenly by hand and marinate them for taste.
3. Prepare a clean wok, heat the wok, and pour in a proper amount of cooking oil.
4. After the cooking oil is 60% to 70% hot, pour in the sliced ginger, garlic, pepper blocks and prepared pickled peppers, and stir fry over high fire.
5. Add 2 tablespoons of bean paste, stir fry over high heat, and stir fry the bean paste into red oil.
6. Switch to low heat, then add 1 tablespoon of white sugar, 2 tablespoons of soy sauce, half a tablespoon of soy sauce and 2 tablespoons of vinegar to the pot, and stir fry slowly until it is fragrant. This will make the hot pot fish more fragrant.
7. After frying the fragrance, you can add the remaining fat fish seasoning and stir-fry for one minute on low heat. Just pour enough water into the pot. After the fire is boiled, it can be turned to a small fire. First, put the fish head in and cook for a while.
8. Pour the remaining fish pieces into the pot, stir well, cover the pot, and continue to cook slowly.
9. When the fish is cooked to 89 minutes, you can pour your favorite seasonal vegetables into the pot. After stirring evenly, continue to cover the pot and simmer, and simmer all the ingredients.