1, a grass carp, soup bone 500g, lettuce slices 100g, bean sprouts 200g, red pepper 100g, pepper 20g, half a ginger, one garlic and two onions. Grass carp takes fish from both sides, cuts them into thin slices, adds egg white, cornmeal and salt, and mixes well. Boil fish heads and bones, etc. and then take them out and cook them with side dishes. After the soup is boiled again, the fish fillets fly into the water, and they are quickly taken out (for one minute) and put in the boiled fish basin. Add oil to the wok, add hot oil to ginger, garlic, red pepper and pepper, stir-fry until fragrant, pour into the broth, add salt and boil, pour into the boiling pot, just put it on the fish, and add onion on it. Stir-fried pepper and red pepper, pour them on.

2. Silver carp1000g, tofu 500g, bean paste 30g, salt10g, monosodium glutamate 2g, spiced powder 2g, pepper 2g and pepper 20g. Scrape the fish scales, disembowel, remove internal organs and wash them, and put flower knives on both sides; Cut tofu into 4cm cubes, blanch in boiling water and drain; Slice onion and garlic, and cut onion into 2.5 cm long sections; Slice the bean paste; When the lard is cooked to 60% maturity, put the pepper and bean paste into the pot to make incense; Add ginger, garlic slices, soup head, spiced powder, pepper, monosodium glutamate, etc. for seasoning; Cook the fish and tofu over low heat for about 10 minute, and then add the green onion.

3. Guizhou Wujiang fish 1 strip, soybean sprouts100g, tomato sour soup100g, pepper 20g, litsea cubeba oil 30g, ginger slices, sesame oil, salt each10g, onion 50g, onion section 8g, and color. Slaughter Wujiang fish, disembowel the viscera and cut off the fish head, cut the fish body into pieces weighing 20 grams, blanch it with the fish head in boiling water for 3 minutes, and take it out for later use; Soak soybean sprouts in boiling water for 1 min, and take them out to the bottom of a special pot; Dice onion 1 cm square. Put salad oil in the pot, and when it is 70% hot, put onion slices and ginger slices until fragrant. Put tomato sour soup and boil it, then cook it in Wujiang fish for 5 minutes. Season it with pepper, litsea nut oil, onion diced and salt, then simmer for 3 minutes. After pouring sesame oil, take it out of the pot and pour it into a special pot with soybean sprouts. After serving, put it under the special pot and heat it with an induction cooker.