1 & gt； After the grass carp is slaughtered and washed, boneless fish are separated, then the fish are sliced, then the fillets are washed with clear water and dried in water.

Add a proper amount of salt, chicken essence, egg white and cooking wine to the dried fish fillets, add some raw flour after catching them evenly, continue to catch them evenly, and finally add a little oil until the fish fillets are shiny.

2> Slice cucumber, onion, tomato, ginger and green pepper, and dice the pepper for later use.

3> Wash the pan, heat it and drain the oil. When the oil is heated to 7 layers, add ginger and onion. When the green onions begin to turn Huang Shi, pour in the fish heads and bones and fry until they turn yellow.

Then pour in boiling water and cook over high fire until the soup turns white (fish bones are usually fried yellow, and when boiled in boiling water, it turns white in a few minutes).

4> Take a clean pot, add a proper amount of oil to the pot, heat the oil, add the remaining onions, ginger, peppers, green peppers and shallots, stir-fry until the fragrance is overflowing, and then add the freshly cooked fish soup.

5> After the soup is poured in, add salt, chicken essence, pepper and chicken juice, and it is delicious. Bring the fire to a boil and continue to add cucumbers and tomatoes. The soup will be ready after seasoning.

6> Wash and dry the pebbles, fry them in a hot oil pan until the oil pan smokes, take them out and put them in a wooden bucket, and spread the marinated fish fillets on the pebbles.

7> After the fish fillets are laid, pour in the fish soup cooked before, spread with green and red peppers, cover the pot, and simmer for 3 minutes.