2, seasonings: 3 grams of ginger, 5 grams of green onion, 8 grams of coriander, 5 grams of sesame oil, 2 grams of pepper, 10 grams of peanut oil, 3 grams of salt.

3, loofah peeled and washed, open side to remove the flesh, cut as chopstick head large grain. Tofu washed and cut grain, fresh mushrooms washed and cut side.

4, 1 piece of ginger, 1 strip of green onion into the pot, add 2 cups of water to boil, put down the plate of tofu and cook for 3 minutes, then put down the mushrooms and cook for 5 minutes to soak in the cold, pick up and wipe dry, grass carp (Grass Carp) meat washed and wiped dry, with the skin slices, marinated in sesame oil, pepper, salt and oil for 5 minutes, a piece of the row on the plate.

5, hot pot, 1 tablespoon of oil, burst incense ginger, put the right amount of water to boil, put down the tofu, fresh mushrooms, squash boil for a few moments, cooked under the salt to taste, put down the fish slices and immediately turn off the heat, pour into the soup bowl, put down the coriander (cilantro) that is complete.