1. First, put the carp flat on the chopping block, cut a knife on the anus and cut off the spine. Use a long, thin, sharp knife to go in from two knife edges, gently cut off the flesh and blood along the spine, take out the spine and internal organs from the gills, wash and drain.

2. Secondly, chop the pork into minced meat, put it in a bowl, add Shaoxing wine, refined salt, onion ginger juice and monosodium glutamate and mix well, then add diced mushrooms, diced bamboo shoots, diced chicken pus and diced shrimp, and fill the fish belly from the knife edge under the gill cover after mixing well. Then rub the fish with soy sauce. Heat the pot on the fire, scoop in cooked lard, and when it is 70% hot, fry the fish until both sides are golden, add Shao wine, soy sauce, refined salt, onion ginger, sugar and appropriate amount of water, cover and boil.

3. Finally, reduce the fire for 20 minutes, pour in cooked lard, move to Wanghuo to collect thick soup, and serve.