Main ingredient: grass carp (left and right).
Accessories: eggs, salad oil, soup, refined salt, monosodium glutamate, pepper noodles, cooking wine, ginger slices, garlic cloves, onion section, rattan pepper, dry pepper, right amount.
Remove the scales, gills, laparotomy and viscera of grass carp, clean them, take off two pieces of fish meat with a knife, and make fish heads and bones into pieces.
Slice the fish with oblique blade, add salt, cooking wine, monosodium glutamate and egg white, and mix well to make the fish evenly coated with egg paste.
Put the wok on the fire, add stock and salt to boil, put the fish head and bones down, and boil them over high fire. Skim off the foam on the soup surface, and drop in cooking wine to remove the fishiness. Put bean sprouts on the bottom of the soup basin. When the fish bones are ripe, remove them and put them into the soup pot.
Shake the fish fillet into a pan, pick it up when it is just broken, and put it on the fish bone. Then add ginger slices, garlic cloves, onion sections, pepper noodles, monosodium glutamate, rattan peppers, dried peppers, etc.
Wash the pan, add salad oil and heat it to 70%. Pour it into the soup basin and boil it for a minute or two.