2. Soak red dates and medlar in warm water, cut mushrooms into strips, scald them with hot water, slice tomatoes and cut shallots for later use.
3. Scales, gills and internal organs of grass carp are removed, washed, head and tail are cut off, bones are removed, the fish is scraped into pieces 5 cm long and 0.3 cm thick, the fish head is split, the fish bones are cut into diamond-shaped pieces 5 cm long, and washed.
4. Marinate fish heads and bones with 3 grams of salt, 5 grams of monosodium glutamate and 3 grams of chicken essence 10 minute, marinate fish fillets with 3 grams of salt, 5 grams of monosodium glutamate and 5 grams of cooking wine 10 minute, and size egg white and starch.
5. Add lard to wok, heat to 60%, stir-fry onion and ginger slices, pour fish bones and fish heads into wok, cook 5g cooking wine, pour clear soup, boil over medium heat to remove foam, add 10g salt, 5g monosodium glutamate and 8g pepper to taste, and when fish bones are cooked, take out fish bones and fish heads and put them into heat.
6. Slide the marinated fish fillet into the fish bone soup pot until cooked, then pour it into the stone pot with fish bones and sprinkle with red dates, medlar, tomato slices, mushroom strips and shallots.