Because most of the fish used to make barrel fish is grass carp. So it's grass carp.

The practice of barrel fish: grass carp slaughtered and washed, de-boned and divided into fish, then fish shaving thin slices, with water to clean the fish slices once more, water control dry.

Cucumber, onion, tomato slices, ginger slices, green and red pepper cut into circles, sharp chili peppers cut small dices spare.

Wash the pot on the heat and put the oil, when the oil is hot 7 layers of heat into the ginger, green onions, green onions start to brown, pour in the fish head and fish bones, fry until brown.

Take the clean pot, pot on the fire add the right amount of oil, oil heating into the remaining onions and ginger, sharp chili peppers, green peppercorns, onions stir fry flavor and add just boiled fish soup.

When the soup is poured in, put salt, chicken essence, pepper, chicken juice, Meiji fresh, high heat to boil, continue to put the cucumber, tomatoes into it, seasoned soup is ready.

Wash and dry the pebbles, put them into a hot frying pan and fry until the pan smokes, then put them into a wooden barrel and lay the marinated fish fillets flat onto the pebbles.

After the fish fillets are laid out, pour in the fish soup that has been boiled before, scatter the green and red peppers, cover the pot and smother it for 3 minutes before serving.