1. Step 1
Clean and scale the grass carp, which can be done at the fish market.
2. Step 2
Make a cut on the head and tail of the fish, and then cut along the spine to remove the fillets. Remove the black membrane inside the fish.
3. Step 3
Rinse the fish fillets to remove blood and impurities.
4. Step 4
Slice the fish fillets into thin pieces, making sure they are of even thickness. Some people like to keep the fish skin, but it can be hard, so it’s optional.
5. Step 5
This is what the sliced fish fillets look like.
6. Step 6
The other part of the fish has many bones, which can be difficult to cut through. To make it easier, you can use a knife to remove the bones.
7. Step 7
Rinse the sliced fish fillets thoroughly until the water is clear. This will help the fish soup to be clear and refreshing.
8. Step 8
Drain the water from the fish fillets and put them in a container. Add a small amount of salt, chicken powder, and pepper, and marinate for about 10 minutes.
9. Step 9
Clean and prepare the fish bones and tail, which can be used to make a flavorful broth.
10. Step 10
Marinate the fish bones with salt, chicken powder, and pepper for about 10 minutes.
11. Step 11
Choose a vegetable to pair with the dish, such as small green vegetables or other leafy greens.
12. Step 12
Select a small, tender cucumber to add to the dish.
13. Step 13
Mince the garlic and ginger, and cut the scallions into sections.
14. Step 14
Cut the dried red chilies into sections.
15. Step 15
Cut the bean paste into small pieces and set aside.
16. Step 16
Start making the five-spice oil by heating oil in a pan with eight-star anise, Sichuan peppercorns, bay leaves, cinnamon, and cardamom over low heat until the spices are fragrant and dark in color.
17. Step 17
Heat the five-spice oil in a wok, add the minced garlic and ginger, and stir-fry until fragrant.
18. Step 18
Add the dried red chilies and Sichuan peppercorns, and stir-fry until fragrant.
19. Step 19
Add the marinated fish bones and fish slices, and stir-fry until they are cooked through. Add soy sauce, cooking wine, sugar, and pepper, and stir-fry until the flavors are combined.
20. Step 20
Add enough water to cover the fish, and add a small amount of five-spice oil and chili oil.
21. Step 21
Add the sliced cucumber and fish bones, and cook for a short time.
22. Step 22
Transfer the cooked fish bones and cucumber to a deep plate.
23. Step 23
Bring the fish soup to a boil, and add the fish slices one by one. Cook until they are about 70-80% cooked, then remove them from the pot.
24. Step 24
Transfer the cooked fish slices and fish soup to a bowl, and garnish with scallions.
25. Step 25
Heat the remaining five-spice oil in a clean wok, add the remaining dried red chilies and Sichuan peppercorns, and stir-fry over low heat until fragrant.
26. Step 26
Pour the hot oil over the fish slices, and serve.
27. Step 27
This dish is a classic and never gets old.
