Ingredients: one grass carp, 250g green vegetables and one egg.

Seasoning: salt, cooking wine, chicken essence, pepper, chopped green onion, minced garlic, 50 grams of wild pepper, ginger slices, onion segments, dried starch, fresh soup and shredded ginger.

Practice: Grass carp is cleaned by descaling and viscera, and then fins are cut off. Cut off the fish head, cut the fish head in the middle and divide it in half. Stick the knife to the fish bone, cut the fish, and then cut it into fillets for later use. Chop the fish steak into pieces about 5 cm long. Slice grass carp, add salt, cooking wine, egg white, shredded onion, shredded ginger and dried starch and marinate for 10 minute. In another bowl, marinate the fish head and bones with shredded onion and ginger and cooking wine for 10 minute. Wash the soaked vegetables, cut them into shreds and dry them for later use.

Heat the oil in the pan, add the marinated fish fillets, stir-fry and change color (cut raw), and then take them out. Add fish head and fish bones, stir-fry and change color, and then take out. Add oil to another pan, heat to140 C, add pickled vegetables, wild pepper, ginger slices and chopped green onion, and add fresh soup (I use bone soup). After the fire boils, pour in the fish head and bones, add cooking wine and pepper to boil again, add fish fillets and cook, put them in a large soup bowl and sprinkle with chopped green onion.