1, the main ingredients: grass carp 1 (about 1000 grams). Accessories: 1 egg. Seasonings: salad oil 1000-1500 grams, 1250 grams of soup, 5 grams of refined salt, 3 grams of monosodium glutamate, 4 grams of pepper, 15 grams of cooking wine, 3 grams of ginger, 7 grams of garlic, 8 grams of green onion knots, peppercorns, dried chili peppers in moderation.

2, the grass carp scales, gills, disemboweled, gutted and washed, with a knife to take off two fans of fish, the fish head, money bone made into blocks.

3, the fish oblique knife sliced into thin slices, add fine salt, cooking wine, monosodium glutamate, egg white and mix well, so that the fish slices evenly coated with a layer of egg paste.

4, the frying pan on the fire, add broth, salt boiling, under the fish head, fish bones, simmering over high heat. Skim off the soup surface foam, drop into the cooking wine to fishy. Put soybean sprouts on the bottom of the soup pot. When the fish bones are cooked, fish up into the soup pot.

5, the fish slices shake scattered into the pot, when the fish slices just break the life of the fish fish pick up, put on the fish bone. Then add ginger slices, garlic cloves, green onion knots, pepper, monosodium glutamate, peppercorns and dried chili peppers.

6, wash the pot, put salad oil burned to seventy percent hot and poured into the soup pot, simmer for a minute or two into.