1. Grass carp slaughtered and cleaned, cut out the head. In the tail cut a knife, from the tail against the spine of the fish slowly sliced to the top (in the fish on a piece of towel to prevent slippage)

2. In the same way, turn the fish over on its backbone side, flake out the flesh, and pick out the backbone

3. Remove the large spines from both pieces of fish

4. Tilt the knife at less than a 40-degree angle to the flesh of the fish, carefully flake the fish, and cut the knife as deep as the skin of the fish without cutting it off

5. Flake off the second piece, and cut it off

6. Form a butterfly slice

7. Finish all the

8. slice good fish fillets with salt scrub clean with water rinse to no blood, repeat three times

9. fish fillets with salt 1 gram, pepper 1 gram, egg white half, cooking oil 1 small spoon spoon, cooking wine 1 small spoon marinade for ten minutes and then 1 small spoon of cornstarch scratched standby

10. enoki mushrooms cleaned and removed from the heel, the oil soybean skins cut into wide strips standby.

11. Wash the tomatoes, cut the top with a cross cut and soak in hot water to peel off the skin.

12. cut into small pieces

13. chopped onion and ginger

14. hot pan and cool oil into the tomato grains stir fry red oil over low heat

15. turn on the heat and add onion, ginger stir fry flavor, pour hot water, salt, sugar, pepper to taste

16. add enoki mushrooms and oil bean skins boiled for about 1 minute (I did not use the fish bones with a small friend of the family, you can add the fish bones before adding vegetables. You can add the fish bones before adding the vegetables to boil)

17. Fish out the mushrooms and bean skins, leaving the soup

18. High heat, the fish fillets into the soup in small batches, add the appropriate amount of wine to remove the fishy, high heat boiling fish fillets white can be

19. Fish fillets together with the soup poured into a bowl

20. Frying pan hot pan and cool oil into the peppercorns and fry into a purple color

21. >21. Turn off the heat and quickly pour into the fish slices on the ready (with a small funnel to drain the pepper)