Remove the gills, scales and viscera of grass carp, clean them, cut them with a flat blade to the back spine, and put salt, cooking wine and pickle bell into them;
Clean the lentils, cut them into sections with a slanted knife, blanch them with boiling water for a while, and wash the agaric for later use;
Set the pan on fire and add the oil. When the oil is warm, fry the fish until the color changes on both sides. Add ginger slices, garlic slices, cooking wine, sweet sauce, stock, soy sauce, sugar, pepper, chicken essence, lentils, and agaric. Open the pan on high heat and simmer it on low heat. Add the scallion segments and cook them for a while. thicken them with starch and cook them with rice vinegar.