1. Cut red pepper and lettuce into diamond-shaped slices
2. Remove the roots of enoki mushrooms and wash them
3. The grass carp is slaughtered clean, and the fish on both sides is sliced, then sliced into thin slices, and the fish bones are chopped into large pieces for later use
4. Put the fish fillets in a bowl, mix in starch, pepper, egg white, rice wine, stir evenly and marinate for 15 minutes
5. Put oil in the pot, add green onion and ginger to sauté fragrant, add fish bones and fry slightly for color
6. Then add water, bring to a boil on high heat, turn to low heat and cook until the soup is milky white
7. Remove the fish bones from the pot, add the fish slices and enoki mushrooms, continue to cook for 5 minutes on medium heat, then add salt and chicken essence, turn off the heat
8. Put a little oil in the casserole. When it is 40% hot on a low fire, add the Chinese pepper, slowly fry the flavor on a low fire, then put the lettuce and green pepper slices in, and then pour the cooked fish fillets into the casserole. can
