1. Grass carp remove large bones
2. Remove fish skin
3. Cut into small dices
4. Cut green onion and ginger into fish filling
5. Remove the fish bone stew, mix the fish fillings with sesame oil, salt and chicken essence and mix clockwise, add appropriate amount of fish soup and continue to stir evenly
6. Beat the egg with chopsticks until the egg white and egg yolk are completely mixed, add a little water starch, and fry into egg skin
7. Add chopped horseshoe, chopped chives, and chopped carrots to the fish filling, mix well
8. Spread the fish filling evenly on the egg skin
9. Roll up into a roll, wrap it with plastic wrap, boil the water and steam it in a basket for 8 minutes
10. Savoury and light, suitable for all ages
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