1. Cut the silver carp from the scales and viscera into three big slices, take a slice of the belly meat, cut into thin slices, wash and drain, add salt, pepper, and cooking wine to stir well;
2. Add water starch and grab evenly.
3. Peel the tomatoes, cut into diced pieces, and diced ginger.
4. Heat the wok, boil the lard, stir-fry tomatoes and ginger diced into puree over medium heat
5. Add a soup pot of water, add half of the fish head and pepper;
6. Boil for about five minutes, then transfer the fish head into the soup pot;
7. Turn down the heat and add the fish fillets separately;
8. Boil until slightly boiling, the fish fillets are boiling, add salt and chicken essence, then pour the soup into the soup pot, sprinkle with shallots.
9. Cook the lard until it smokes and pour it on the green onions.
