1 > After slaughtering and washing the grass carp, separate the boned fish, then slice the fish, then wash the fish slices with water and control the water to dry.

Put the right amount of salt, chicken essence, egg white, cooking wine in the dry fish fillets, scratch it well, add some cornstarch, continue to scratch it well, and finally put a small amount of oil until the fish fillets have a glossy finish.

2 > Slice the cucumber, onion, tomato, ginger, green and red peppers, and dice the chili peppers and set aside.

3 > (Simmering Soup) Wash the pot, heat it and drain the oil. When the oil heats up to 7 layers, add the ginger and scallions. When the scallions start to brown, pour in the fish head and bones and fry until brown.

Then pour in boiling water and cook over high heat until the broth turns white (usually the fish bones are fried yellow and turn white in a few minutes once boiled).

4 > Take a clean pot, add a suitable amount of oil in the pot, heat the oil, put the remaining onions, ginger, chili peppers, green peppers, green onions, stir-fry until fragrant, and then put in the freshly boiled fish soup.

5 > Once the soup is poured in, put salt, chicken essence, pepper and chicken juice. Boil over high heat and continue to add cucumbers and tomatoes. After seasoning, the soup is ready.

6 > Wash and dry the pebbles, put them in a hot frying pan and fry until the frying pan smokes, remove them and put them in a wooden bucket, and lay the marinated fish fillets on the pebbles.

7 > fish fillets laid, pour in the previously cooked fish soup, lay green and red peppers, cover the pot with a lid, simmer on low heat for 3 minutes.