1. All ingredients are available: mountain chili pepper, ginger, onion, garlic, dried chili pepper, Sichuan peppercorns, Pixian watercress, and sesame seeds.

2. Method: Remove the scales, gills, caesarean section, remove the internal organs and wash the carp. Use a knife to remove two pieces of fish meat, split the fish head, and cut the bones into pieces. Wash the pickled cabbage and cut into sections.

3. Put the wok on the fire, add a little oil to heat, add the peppercorns, ginger slices and garlic cloves and fry until fragrant, add the pickled green pickled cabbage and stir-fry until the flavor is released, add the soup and bring to a boil , add the fish head and bones, and cook over high heat. Skim the foam from the soup noodles and add cooking wine to remove the fishy smell. Then add salt and pepper and set aside.

4. Cut the fish meat into 0.3cm long knife fillets with a diagonal blade, add refined salt, cooking wine, monosodium glutamate and egg white and mix well to coat the fish fillets evenly with a layer of egg paste.

5. After the soup in the pot is simmered, shake the fish fillets into the pot. Heat oil in another pot, stir-fry the minced chili pepper until the flavor is released, then pour it into the soup pot and cook for 1 to 2 minutes. When the fish pieces are cooked until cooked, add MSG and pour into the soup basin. Serve.