Accessories: celery 150g potato 250g carrot 150g onion 100g.

Seasoning: fragrant leaves 3g pepper 3g pepper 3g pepper (dried red tip) 2g vinegar 10g salt 20g lemon juice 50g butter 10g each.

The practice of vegetable fish soup:

1. Wash the fish bones, put them in a pot, add cold water to boil, skim off the floating foam, add carrots, onions, celery, etc. and cook for 2 hours;

2. Cut boneless grass carp slices into slices (2 slices each), first blanch with boiling water to remove the fishy smell, pour off the water, and add clear soup, pepper, fragrant leaves, onion, celery, carrot, lemon juice and refined salt to cook;

3. Cut the carrot into oblique flower pieces;

4. Cut the potatoes into strips for later use;

5. Shred onion, carrot, fragrant leaves, prickly ash and dried red pepper, stewed in butter, boiled with potato chips and fish soup;

6. When the potato chips are cooked, add salt, lemon juice and vinegar to adjust the taste. When the pot is lifted, put two pieces of cooked fish into a plate and serve with soup.

For more information about vegetable soup and fish soup, please see Mint.com Food Bank/Restaurants/Vegetable Soup.