2. Take fresh ginger, then shred and slice, and cut pepper into filaments.
3. Clean fresh carp, remove fishy lines, and then clean them. Put a knife edge on the fish and slice it at a 45-degree angle.
4. Marinate the shredded ginger in the knife edge of the fish, put some in the belly of the fish, add some onion leaves, and wrap the onion leaves together and support them in the belly of the fish. Sprinkle salt on the fish, and spread it evenly on the fish body and belly repeatedly. In particular, it is not easy to add salt to fish heads and fish backs, and more salt can be added. Marinate on the chopping board for about 20 minutes.
Step 5 make a fire. Heat the pot, pour in cooking oil, and then add pepper, minced garlic, ginger slices, etc. Burst with fragrance. At this time, gently put the carp into the oil pan, stir-fry it properly when the oil is slightly browned, and stir-fry it twice. Then, after the oil in the pot is sucked dry by the carp, add a proper amount of boiling water and fry the fish a little later. When there is less water in the pot, collect the soup, add coriander and chives, and pour the fish and soup into a small pot or basin to eat, and the delicious and fresh carp will be ready.