1/2 onion, 150g wax gourd, 1 carp, 2 tablespoons salad oil, 2 slices of ginger, 1500c.c water, 1 tablespoon yellow rice wine, 1 teaspoon salt.

Exercise 1. Cut the onion into sections for use; Cut the wax gourd into pieces for later use; After the carp is eviscerated, dry the fish with paper towels for later use.

2. Take a wok, add salad oil, stir-fry shallots and ginger slices, then add carp and stir-fry for about 1 min until the surface is golden yellow.

3. Continue to add water, yellow wine and wax gourd slices. After the fire is boiled, skim off the floating foam, turn to low heat and continue to cook for 20 minutes. Add salt to taste before taking out.