Ingredients:Fresh grass carp1 pieceTapioca noodles100 grams

Seasonings:Soy sauce, cooking wine,Doubanjiang (fermented broad bean and chili paste), sugar, green onion,ginger, garlic, clear broth, sesame oilCooking method:

1. Wash the fish, remove the mucus line, remove the head, and cut into pieces.

2. Finely chop the green onion, ginger, and garlic; soak the tapioca noodles in hot water until soft.

3. Heat oil in a pan to six or seven parts full, then fry the fish pieces until golden on both sides, remove them from heat.

4. In another pot, heat some oil, add the chopped green onion, ginger, and garlic, and stir-fry with Doubanjiang until fragrant; add cooking wine, soy sauce, clear broth, sugar, and the fish pieces.

5. Bring to a boil, then reduce heat and simmer until the sauce thickens.

6. Add the softened tapioca noodles and transfer everything into a sand pot.

7. Cook over low fire until the dish is heated through.8. Drizzle with sesame oil before serving.Open, pour in the cooking oil and serve.