Ingredients: silver carp, about 1.5 kg, sliced. Add the right amount of salt, three spoonfuls of cooking wine and two spoonfuls of starch to catch the taste. Two spoonfuls of watercress, twelve minced red peppers, one spoonful of pepper powder, one small piece of ginger, four cloves of garlic, four onions, six leaves of agastache rugosa (also called fish coriander), one spoonful of soy sauce, one spoonful of vinegar, one spoonful of sugar and a proper amount of monosodium glutamate.

Practice: 1. The silver carp is slaughtered and washed, the fish flesh is removed, obliquely cut into pieces with a thickness of about 0.2 cm, then put into a bowl, and mixed well with salt, cooking wine and water starch; Cut the fish head and bones into pieces; Peel and wash ginger and garlic, and cut into minced ginger and garlic; Wash green bamboo shoots and cut into pieces; Wash shallots and cut them into chopped green onions. Put the pan on the fire, put the oil to 40% heat, add the fish fillets, slide them open, and take out when the oil is white. Drain the oil.

2. Leave about one and a half oil in the pot, add watercress, soak spicy, and stir-fry cherry-colored ginger and garlic rice.

3. Add about half a catty of water, add seasoning, fish fillets, soy sauce, salt, vinegar, sugar and pepper powder, and bring to a boil. When the fish is cooked and the soup is thick, add monosodium glutamate, chopped green onion and Pogostemon leaves, shovel evenly and serve.