2. Kill the bighead carp (kill the back), cut the flower knife, marinate it with a little salt for half an hour, shred the radish, cut the green pepper, cut the coriander and cut the ginger for later use.

3. Burn the oil in the pot, first fry the bighead carp on both sides, put aside the pot, put the oil in the pot and stir-fry the ginger, add the bean paste and stir-fry, add water to boil, add shredded radish and cook for about two minutes, then put the bighead carp in a casserole and cook in the pot. Seasoning: add chicken essence, monosodium glutamate, white pepper and thirteen spices, cook for about eight minutes, and put green pepper and garlic on the fish for about one minute.