Clean the head of silver carp, put a knife on both sides of the neck, and then wipe it evenly with soy sauce. Soak the vermicelli in warm water until it is 40% soft and cut into pieces. Cut the onion into sections. Slice ginger. Cut the winter bamboo shoots and pork fat into pieces.

Put lard in the pot and heat it to 80%. When the fish head is fried until golden brown, remove the excess oil.

Add onion slices, ginger slices, pork fat slices and winter bamboo shoots.

Cook cooking wine and soy sauce, add fresh soup, sugar color, white sugar and refined salt, bring to a boil, cover with low fire and stew until cooked. Take the fresh head out and put it in the casserole, put the vermicelli into the original soup pot and cook it until it is cooked, add monosodium glutamate, pour sesame oil into it, and pour it into the casserole. Just use a small fire (lean on the fire).