Raw materials: Dictyophora dictyophora (dry) 15g grass carp 300g.

Egg white 25g ham 50g coriander 100g.

Cooking wine 25g salt 5g pepper 1g onion 15g ginger 15g starch (pea) 50g chicken oil 15g each.

Exercise: 1 Soak Dictyophora dictyophora thoroughly in warm water, wash the sludge, cut it into 4cm long sections, cut the small one into two sections, cut the big one into 3-4 sections, soak it in boiling water, and then rinse it with cold water. Slice the cooked and thin ham, put it in a bowl, put it in the soup, steam it in a cage and take it out. Mash onion and ginger, and use cooking wine to get juice. Pick and wash the coriander.

2. Slice the fish horizontally, mix with onion ginger wine juice, salt, monosodium glutamate and egg white, sprinkle a layer of starch on the clean chopping board, put a fish fillet, sprinkle dry starch on it, and knock it into extremely thin slices with a rolling pin (the thinner the better). When knocking, the stick should be flat, light and even, so that the thickness of the fillet is consistent, then put it in a boiling water pot (not too hot) to cook, take it out and put it in cold water to cool it thoroughly, and change it into an eye or a rectangular slice.

3. Boil chicken soup 1000ml, Dictyophora dictyophora, ham slices, salt, monosodium glutamate and pepper in a pot, adjust the taste, skim off the floating foam, put it in a soup plate, add vegetarian soup to boil, add fish fillets and chopped coriander, fish into Dictyophora dictyophora, and add chicken oil.