1. About two catties of grass carp, cut into three slices.
2. Cut off the fish head, cut the fish bone into pieces, cut the belly meat into strips, and cut the fish into diagonal slices;
3. After soaking and squeezing the pickled green vegetables, cut the stalk into oblique blades, cut the leaves into sections, cut the pickled peppers, and slice the pickled ginger;
4. After rinsing fish bones and fish fillets, add salt, cooking wine, pepper and sweet potato powder with water;
5. Garlic smashed and diced;
6. Reduce the oil and heat, fry the fish head on both sides, stir-fry the green vegetables, pickled peppers, pickled ginger and pepper to create a fragrant flavor;
7. Pour in boiling water, brew on high heat, beat all the water, and cook for about 10 minutes on medium heat;
8. Put the fish head and vegetables into the soup pot;
9. Reduce the heat and put the fish bones and belly strips into the soup;
10. After setting the shape, spread it with chopsticks and boil on medium heat for about 2 minutes, then transfer it into the soup pot;
11. Turn down the heat again and put the fish slices into the soup;
12. After setting the shape, spread it with chopsticks, cook on medium heat for about 1 minute, season with salt, add chicken essence and monosodium glutamate, mix well and then pour the soup into the soup bowl;
13. Heat the oil and turn off the heat, add garlic and fry until fragrant;
14. Just pour it into the fish bowl.
