Ingredients
400 g (about 14 oz) grass carp, ham slices, superior broth, and leafy green vegetables to taste.
Seasonings
Seasonings: rice wine, salt, MSG (or chicken bouillon), and sesame oil, all to taste.
Instructions
1. After slaughtering and deboning the grass carp, cut it into small pieces and score them with a crosshatch pattern, then marinate with cooking wine and salt.
2. Pour fresh water into a pot, bring to a boil over high heat, add the marinated fish pieces, blanch until cooked through, then remove.
3. In another pot, add the broth, season to taste, then gently place the fish pieces in and bring to a boil before serving.