Ingredients
100 g grass carp tail meat and 100 g lettuce, with an appropriate amount of broth.
Seasonings
5 g each of chicken bouillon powder and salt.
Instructions
1. Cut the grass carp fillet against the grain into double-cut slices (first slice without cutting through, second slice through), then gently pound the slices to loosen them.
2. Place lettuce flat at the bottom of the soup bowl, then arrange the fish slices on top of the lettuce.
3. Bring the broth to a boil in a wok, add chicken bouillon and salt, then pour into a soup bowl. This soup has a prominent savory flavor and is especially good with rice.