main ingredient

grass carp 1g?

auxiliary materials

appropriate amount of oil

appropriate amount of salt

small cucumber 15g

ginger 1g

red pepper 1g

garlic 5g

yellow lantern Chili sauce 5g

pepper

raw flour

chicken essence

Step 1. Steamed in a steamer. 4. Cut off the head of grass carp, shave off the fish along the midbone, shave off the big bone spur on the fish and slice off the fish skin. 5. Stir it into pumpkin paste for later use. 6. Cut the fish into fillets with an oblique blade. 7. Cut the fish head, fish bones and fish skin into large pieces, and equip the bowl with 8. Add proper amount of salt and raw flour, and gently grasp it with your hands until the fillets stick to your hands and have elasticity. 9. Take the pot and heat it to remove the bottom. Bring half of ginger slices to a boil, cover the lid and stew for 3 minutes. 11. Pour the soup out of the bowl after it is milky white. 12. Remove the base oil from another pot, add ginger slices and stir-fry until fragrant, add yellow lantern Chili sauce and stir-fry until fragrant. 13. Add pumpkin puree and stir-fry until fragrant. 14. Pour the boiled fish soup into the red pepper ring. 15. Add appropriate amount of salt, pepper and chicken essence to adjust the taste. 16. Evenly mix the fish fillets by hand.