Seasoning: salt 8g, vinegar 15ml, monosodium glutamate 2g, onion, ginger, cooking wine 10ml, coriander.

1. Wash the carp first and remove the scales from the internal organs.

2. Cut it into two pieces and put it in a casserole.

3. Cut the onion into sections, chop the ginger and put it in the casserole.

4. Add enough water, cooking wine and salt.

5. Boil with high fire.

6. Then simmer for 40 minutes.

7. Finally, add vinegar, monosodium glutamate and coriander.