1. Wash grass carp, drain water, remove bones and take meat, and cut into rectangular fillets for later use. 2. After all the marinades are stirred evenly, add the fillets made by 1 and marinate for about 15 minutes. 3. Slice bamboo shoots; Wash the cabbage, drain the water and slice it; Wash duck blood and cut into pieces; Dice stinky tofu; Wash and slice garlic seedlings for later use. 4. Blanch the bamboo shoots and Chinese cabbage slices in the method 3 in boiling water until cooked, and pick them up for later use. 5. The fourth step is to put the duck blood clot in the third step, blanch it and take it out for later use. 6. Heat a pot, add a proper amount of salad oil, add Jiang Mo and minced garlic to stir fry, add pepper, dried pepper and spicy bean paste to stir fry, and then add spicy soup base to cook. 7. Method 7: Add bamboo shoots from Method 4, duck blood clots from Method 5, stinky tofu from Method 3 and seasonings, and cook together for about 10 minute. 8. Take a pot, put the cabbage of method 5 in the pot, put it in method 8 and add garlic seedlings, and it is finished.