Home cooked fish in water

1. Wash and debone fresh grass carp for later use.

2. Cut the diagonal blade into small pieces.

3. Add scallions, ginger powder, delicious soy sauce, cooking wine, a little salt, and starch to marinate for about an hour. Take out the fish bones, fish heads, and fish bones and stir fry them separately with a large spoon until golden brown (because they are not cooked well).

4. Add one tablespoon of base oil to a large spoon, add one tablespoon of Pixian Douban Sauce, garlic slices (about one head of garlic), and half of the hot pot base to stir fry together until fragrant. Add water to the fish head and simmer the fish bones.

5. Cook until the fish head and bones are soft and tender, then add the fish fillets, cantaloupe, and bean sprouts and simmer over low heat.

6. After the fish is cooked, add a small amount of monosodium glutamate and sesame oil to the pot (because the base of the hot pot already contains butter, there is no need to use sesame pepper to press oil and pour it over to avoid being too greasy). You can enjoy the delicious home cooked fish and grass carp.