1. Wash the grass carp, cut into small pieces, marinate with cooking wine, salt and white pepper for 15 minutes.
2. Slice the onion, celery and mushroom
3. Wash the dried red pepper, cut it into small pieces with scissors, soak in cold water for 10 minutes, slice the ginger and onion
4. Put oil in the wok, add ginger, scallion, and dry red pepper to stir fry the flavor
5. Add Pixian bean paste and stir fry it to produce red oil
6. Add the soup or water to boil, add in the soy sauce, sugar and marinated meat, turn the heat to boil for 2 minutes, slide in the fish
7. Lay onion, celery and mushroom on the bottom of casserole
8. Bring the soup to a boil, move it into a casserole, boil it again, skim off the froth, turn the heat to cover and cook it to taste
9. Put oil in the frying pan, put pepper and chili in the cold oil and low heat, fry until it is slightly burnt, and pour pepper, chili and oil on the fish while it is hot.