500g live toothed fish, cooked ham and lard15g each, clear water, sliced fat mushrooms and sliced cooked bamboo shoots10g each, 5g pea seedlings, 25g Shaoxing wine, 7g salt, 2g monosodium glutamate and white pepper, 5g onion and 750g chicken soup.

Gourmet practice

1, carry out the barbed fish, put it on the chopping block, press the belly of the fish skin on the left hand side, cut the fish skin with a knife, take out the fish skin, take out a plug, take out the fish liver (commonly known as lungfish), and drain the bile to wash it. Dredge again, fish viscera, boneless fish, delete two, tear mucus to discharge clean water and clean blood stains. Cut the fish and fish liver into two pieces, put them into bowls respectively, and add 2g of salt, onion and a little salt to mix 5g of Shaoxing wine.

2. Stir the wok at home, add chicken soup Shao Fei, fish, fish liver, 20 grams of Chowder, 5 grams of salt and Shao Fei, skim off the froth, pour ham, bamboo shoots, mushroom slices, peas, monosodium glutamate and Shao Fei into the soup, add a little butter lard, and sprinkle with pepper to serve.

Is to translate the above content, I want to have a master to help me translate it, preferably professionally.

The dishes are: Tooth Lung Soup.