Slice the ginger, cut the green onion into sections, peel the garlic, clean the fish, put the pot on a high fire, pour in vegetable oil, when it is 50% hot, put the fish in the pot, and fry until both sides are light yellow. Take it out when necessary. Leave the base oil in the pot, add green onions, shredded ginger, and garlic slices and stir-fry. Add cooking wine, soy sauce, salt, rock sugar, and pepper. Add the silver carp, add water, and just cover the silver carp. Simmer over low heat until the fish is cooked through, the water starch thickens the sauce, and the green onions are ready to serve. This dish is called braised silver carp.