1. Kill the grass carp, remove the belly bones and skin, remove the red tendons, remove the fish meat, and cut into thin slices;
2. Put the cleaned fish on the chopping board, chop into mung bean sized grains, and put them in a bowl;
3. Add 500ml of clear water and refined salt into the fish grain twice, stir in one direction until the fish is sticky, and put it in a cool place to swell;
4. Cut 5g of cooked ham into thin slices, and chop the rest into pieces;
5. Remove the stalk of shiitake mushroom, wash, fry, drain and set aside;
6. Add rice wine, cooked lard, ginger water, ham powder and monosodium glutamate into the minced fish, mix well;
7. Take a frying pan, scoop in 1500 ml cold water, squeeze the fish antler into a round fish with a diameter of about 4cm, squeeze it and put it into the pan;
8. Then put the wok on medium heat, and gradually heat it. If the water is a little boiling, add cold water to prevent the fish from getting old outside and inside. Turn the back of the spoon gently, and remove the foam at any time. When the fish is white, use low heat to 'raise' it for 5 minutes, and then use high heat to boil it;
9. Take a bowl, put in refined salt and monosodium glutamate, put fish balls and soup into the bowl, cover with cooked ham slices, mushrooms and scallions, and pour with cooked chicken oil.