1. One fresh wild black carp.

2. Remove fish scales and internal organs.

3. Pick off one side of the fish along the main bone first.

4. Pick off the other side of the fish.

5. Remove the rows of ribs from the flesh of the fish.

6. Slice the fish into thin slices.

7. Add salt, potato flour and ginger to the sliced fish and marinate for a while. (If it is for post-surgery patients, it is best not to put ginger.)

8. Boil the water in the cooking pot, add the fish slices and stir evenly.

9. Boil the pot for a few moments.

10. Sprinkle some green onions to enhance the aroma and plate.

Tips

Fresh wild fish is the best, and the fish slices strive for uniform thickness.