(1) Fresh carp soup: 1 carp, salt and ginger slices. Wash carp, remove gills, viscera and blanch with boiling water. Boil the casserole with water, add fish, ginger slices and a little salt. Cook on low heat for 20 minutes until the fish is cooked. Carp is rich in nutrients such as protein, fat, iron, calcium, vitamins A and B, and has the functions of invigorating qi and spleen, clearing away heat and toxic materials, nourishing appetite and restoring uterus.

(2) Douban carp: 250g of carp meat with bone, onion 10g, ginger 10g, garlic 10g, wet starch 15g, and proper amount of seasoning. Add salad oil to the pot, stir-fry the fish pieces until the oil is hot, and take out. Leave a little oil in the pot, add chopped green onion, Jiang Mo, minced garlic and bean paste, add soy sauce, cooking wine, sugar, fish pieces and fresh soup to taste, add chicken essence and thicken with wet starch. Carp is sweet in taste and flat in nature, which can induce diuresis to reduce swelling, nourish and benefit qi, and is especially suitable for women with weak constitution during abortion.