1. Main ingredients: grass carp - 1000 grams.

2. Ingredients: 1 wooden barrel, more than 30 pebbles, appropriate amount of salt, appropriate amount of chicken essence, a little pepper, 30 grams of ginger, 20 grams of green onions, 15 grams of green pepper, onions -50 grams, appropriate amount of chicken juice, appropriate amount of Maggi, 2 green and red peppers each, 50 grams of tomatoes, 50 grams of cucumber, appropriate amount of cornstarch, -1 egg, appropriate amount of cooking wine, salad oil, pepper -5 indivual.

3. After slaughtering and washing the grass carp, remove the bones and divide the fish meat into thin slices. Wash the fish fillets again with clean water and dry them.

4. Add appropriate amount of salt, chicken essence, egg white and cooking wine to the dry fish fillets, catch them evenly and then add some cornstarch, continue to catch them evenly, and finally add a small amount of oil until the fish fillets are thick. luster.

5. Slice cucumbers, onions, tomatoes, slice ginger, green and red peppers into circles, and cut hot peppers into small dices for later use.

6. (Soup making) Clean the pot, heat it up and add oil. When the oil is hot, add ginger and green onions. When the green onions start to turn yellow, add the fish heads and fish bones and fry. Until it turns yellow.

7. Then pour in boiling water and bring to a boil over high heat to make the soup white.

8. Clean the pot, heat the pot and add an appropriate amount of oil. After the oil is heated, add the remaining onions, ginger, peppers, green pepper and onions and stir-fry until fragrant. Add the freshly cooked fish. Soup.

9. After the soup is poured in, add salt, chicken essence, pepper, chicken juice, and Maggi Fresh. Bring to a boil over high heat. Continue to add cucumbers and tomatoes. Season and the soup will be ready. .

10. Wash and dry the pebbles, put them into a hot oil pan and fry until the pan emits green smoke. Take them out and put them into a wooden barrel. Spread the marinated fish fillets flat on the pebbles.

11. After the fish fillets are laid out, pour in the fish soup that was boiled before, scatter the green and red peppers, cover the pot and simmer for 3 minutes.