During the reign of Qianlong, a small shop along the Xiangjiang River stewed fish in a stone pot. The fish in a stone pot was not only delicious, but also fragrant. When Emperor Qianlong slipped down to the south of the Yangtze River, after tasting this dish in this shop, he felt delicious and incomparable. So he nominated "Fish Fuyu" and "Qianlong Shiguo Fish".

　　汤石锅鱼原料：草鱼一条约1800克，姜片5克，葱节5克，香菇20克，红枣10克，枸杞5克，西红柿50克，小葱段10克。

　　Ingredients: grass carp 1 800 g, ginger 5 g, onion 5 g, mushroom 20 g, jujube 10 g, wolfberry 5 g, tomato 50 g, onion 10 G.

　　调料：盐16克，味精15克，鸡精3克，胡椒粉8克，料酒10克，鸡蛋一个，淀粉20克，清汤2250克，猪油150克。

　　Seasoning: 16g salt, 15g monosodium glutamate, 3G chicken essence, 8g pepper, 10g cooking wine, one egg, 20g starch, 2250g clear soup, 150g lard.

　　制作：1、将红枣、枸杞用温水泡软，香菇切条，用热水烫一遍，西红柿切片，小葱切成段待用。

　　Making: 1. Soak jujube and wolfberry in warm water, cut Lentinus edodes into slices, blanch them with hot water, slice tomatoes and cut scallions into sections for use.

　　2、草鱼去鳞、鳃和内脏，洗干净，剁去头尾，去骨，将鱼肉抹刀片成5厘米长、厚0.3厘米的片，鱼头劈开，鱼骨斩成5厘米长的菱形块，冲洗干净。

　　2. Grass carp scaling, gill and viscera, wash clean, chop off the head and tail, bone removal, fish meat wiper blades into 5 cm long, 0.3 cm thick slices, fish head split, fish bone cut into 5 cm long diamond, wash clean.

　　3、鱼头、鱼骨用3克盐、5克味精、3克鸡精腌10分钟，鱼片用3克盐、5克味精、5克料酒腌10分钟，用蛋清和淀粉上浆待用。

　　3. Marinate fish head and bones with 3 grams of salt, 5 grams of monosodium glutamate and 3 grams of chicken essence for 10 minutes. Marinate fish fillets with 3 grams of salt, 5 grams of monosodium glutamate and 5 grams of cooking wine for 10 minutes. Size with egg white and starch.

　　4、炒锅放入猪油烧六成热，入葱节、姜片炒香，倒入鱼骨、鱼头中火煎香，烹入5克料酒，倒入清汤，用中火烧沸改小火打去浮沫，加入10克盐、5克味精、8克胡椒粉调味，待鱼骨成熟时，捞出鱼骨、鱼头，将其放入烧热的石锅内。5、将腌好的鱼片入鱼骨汤锅内滑熟，然后同汤一起倒入垫有鱼骨的石锅内，撒上红枣、枸杞、西红柿片、香菇条、小葱段即可。

　　4. Cook lard in a frying pan until sixty percent hot. Stir-fry onion Festival and ginger slices. Pour fish bones and fish heads into a frying pan over medium heat. Cook 5 grams of cooking wine. Pour into clear soup. Boil over medium heat instead of small heat to remove foam. Add 10 grams of salt, 5 grams of monosodium glutamate and 8 grams of pepper powder to season. When fish*bones and fish heads are ripe, fish bones and fish heads are removed and put into a hot stone pan. 5. Slip the marinated fish fillets into the fish bone soup pot, then pour them into the stone pot with the fish bone together with the soup. Sprinkle the jujujube, wolfberry, tomato slices, mushroom sticks and scallion segments on it.

　　特点：汤汁浓白，咸鲜清淡，营养丰富。

　　Characteristics: The soup is white, salty and light, rich in nutrition.

　　清汤制作方法：老母鸡1只约1.5千克，老肥鸭1只约1.5千克，火腿1只，棒子骨500克，猪排骨1千克，鸡脯肉500克，猪瘦肉500克，清水15千克。

　　The method of making clear soup: about 1 kilograms of old chicken, 1.5 about 1 kilograms of old fat duck, 1 of ham, 500 grams of pork bone, 1 kilograms of pork ribs, 500 grams of chicken breast meat, 500 grams of pork lean meat, 15 kg of clean water.

　　1、将鸡鸭宰杀，去尽毛及内脏，火腿、棒子骨、排骨刮洗干净，猪瘦肉、鸡脯分别用刀背捶成蓉。

　　1, kill the chickens and ducks, remove the hair and viscera, scrape the ham, bonnet and spareribs.

　　2、汤锅放在火上，将棒子骨、排骨、火腿、鸡鸭依次放入汤锅内倒入清水12.5千克，用旺火烧开，去掉浮沫，小火炖1小时，然后将各种原料捞起，入温水漂净待用（注意：汤锅下面的火不熄灭，保持小火）。

　　2. Place the soup pot on the fire. Put the sticks, ribs, ham and chicken and duck into the soup pot in turn. Pour 12.5 kilograms of clear water into the soup pot. Bring to a boil in a high heat, remove the foam, simmer in a low heat for 1 hour, then pick up all kinds of raw materials and float them in warm water until they are ready to use. (Note: the fire under the soup pot does not extinguish, keep the small fire.)

　　3、将猪肉蓉加清水500克，调散后倒入步骤2中的汤锅内，待瘦肉和泡沫浮起时，用漏勺将肉末和泡沫一起捞出，挤去水分，成肉团待用。
 

　　3. Add 500 grams of pork meat and water, then pour into the soup pot of step 2. When the lean meat and foam rise, use the spoon to remove the meat and foam together, squeeze the moisture out, and use the meat balls.

　　4、将步骤2中洗净的鸡鸭、火腿、棒子骨再次放入上面的汤锅内，小火火靠30分钟，然后将鸡鸭捞起，另作他用。再将火腿、棒子骨捞起，放在步骤2中的温水中，漂洗干净待用。

　　4. Put the chicken and duck, ham and stick bones washed in step 2 into the upper soup pot again. The small fire lasts for 30 minutes. Then the chicken and duck are picked up and used for other purposes. Remove the ham and stick bones and place them in warm water in Step 2. Rinse them and set aside.

　　5、将汤锅汤面上的浮油去净，将步骤4中漂洗干净的火腿、棒子骨轻轻放入上面的汤锅内，随后将肉团放入，用小火火靠1小时左右，当汤色变得像料酒（浅茶色）时停火。

　　5. Remove the oil slick on the soup surface of the soup pot, gently put the clean ham and stick bones rinsed in step 4 into the soup pot above, and then put the meat balls into the soup pot, with a small fire for about 1 hour. When the soup color becomes like cooking wine (light brown), cease fire.

　　6、将鸡蓉加500克水，调散。用清汤时，将鸡蓉舀入汤中，小火烧泡沫和肉蓉浮起后，将肉蓉、泡沫打去，所得清汤即可使用。

　　6. Add 500 grams of water to the chicken paste and disperse it. When the broth is served, ladle the chicken into the soup. After the small heat is froth to the foam and the meat is buoyant, the meat and foam will be removed and the clear soup can be used.

　　注意：1、原料一定要新鲜，水要一次加足，途中不要加入冷水，火候不要过大，让汤在锅内似开非开，只有小火熬出的汤才是清汤。

　　Note: 1. The raw materials must be fresh, the water should be enough at one time, do not add cold water on the way, the heat should not be too big, so that the soup in the pot seems to be boiling, only the soup cooked in a small fire is clear soup.

　　2、加鸡蓉的目的是让鸡蓉释放鲜味，如果加入的太早，鲜味会散失掉。3、原料不断捞起放入的目的是防止汤汁变白。

　　2. The purpose of adding chicken roll is to release the fresh taste of chicken roll. If the chicken roll is added too early, the fresh taste will be lost. 3. The purpose of constantly picking up and putting in the raw materials is to prevent the whitening of the soup.

　　4、放肉蓉的目的是吸附汤内多余的渣滓，使汤汁变清。

　　4. The purpose of pasteurizing is to absorb the excess dregs in the soup and make the soup clear.