Main ingredients: one carp (one catty, gill removed, scales removed, belly cut and cleaned), and auxiliary materials: about two halves of cooked chicken (sliced), two halves of fresh mushrooms (sliced) and two halves of bamboo shoots (sliced and boiled in boiling water for about five minutes).

1, after cramping, cut five or six knives on both sides of the fish at equal distance, and put salt and cooking wine on it for more than half an hour.

2, put the oil in the pot and burn it to 70% heat, and fry the fish in a yellowish color and remove it for use.

3. Leave about one or two oil in the pot, heat it to 40%, and stir-fry the ginger slices, garlic slices and onion slices under low heat.

4. Add chicken slices, bamboo shoots and mushroom slices and stir-fry for half a minute.

5. Add about a catty of soup or water, add fish, soy sauce and salt and cook for about three minutes, then turn over and cook for another three minutes.

6. Pick up the fish and put it on a plate for later use.

7. thicken the soup in the pot and pour it into the fish dish.