2. Remove the scales, gills and internal organs of the turtle, clean it, put it on the chopping board, slash a knife on the fish body at intervals of 1 section with a knife, evenly spread the fish body with salt, and pickle it for a while; Peel onion, wash, and cut into oblique sections; Peel ginger and garlic, wash and slice; Wash magnolia slices and cut them into thin slices; Wash the mushrooms and cut off the roots; Blanching tomatoes with boiling water, peeling, removing seeds, and cutting into oblique pieces; Wash the cabbage and blanch it with boiling water to break it;
3. Put the pan on the fire, put the oil in the pan until it is 60% to 70% hot, fry the fish in the pan quickly until the fish is stiff and yellowish in color, take out the oil control, put it on a plate, add cooking wine, salt, monosodium glutamate, chicken oil and a little fresh soup, evenly put the magnolia slices, mushrooms, onion slices, ginger slices and garlic slices, put them on a drawer, and put them on a water pot.
4. Put the pot on the fire, then add the Chinese cabbage and tomato pieces, boil it, roll it, pour in chicken oil, and pour it on the fish.