Carp, carved wine, vinegar, onion, ginger, garlic, aniseed, pepper, dried pepper, salt, soy sauce and sugar.

Steps:

1. Wash the fish, remove fishy lines, and cut into 5 cm wide sections.

2. Heat the oil in the pot, add onion, ginger, garlic, aniseed, pepper and dried pepper.

3. Put in the fish pieces without turning them.

4. Pour in the carved wine, without turning the fish pieces, so that the flavor of carved wine and spices can be forced into the fish.

5. Add vinegar in turn to remove the fishy smell, and add appropriate amount of soy sauce, salt and sugar according to personal taste.

6. Add water to the fish, bring it to a boil, turn to low heat for 20 minutes, and the soup will be thickened.

Carp, also known as carp abductor, carp seed, and Russian hair, is an omnivore, originally from Asia, and later introduced to Europe, North America and other regions. Carp has a flat body and a round abdomen, and its mouth is horseshoe-shaped, and it needs two pairs. The base of dorsal fin is long, and both dorsal fin and gluteal fin have a thick hard spine with sawtooth. The scale is large, and there are two whiskers on each side of the palate.