Main ingredients: one carp (one catty, gill removed, scales removed, abdomen cut and cleaned), and auxiliary materials: about two halves of cooked chicken (sliced), two halves of fresh mushrooms (sliced) and two halves of bamboo shoots (sliced and boiled in boiling water for about five minutes).

1, after cramping, cut five or six knives at the same distance on both sides of the fish and put salt and cooking wine on it for more than half an hour.

2. Put the oil in the pot and burn it to 70% heat. Fry the fish until it is slightly yellow and remove it for use.

3. Leave about one or two oils in the pot and heat it to 40%. Stir-fry ginger slices, garlic slices and onion slices on low heat.

4. Add chicken slices, bamboo shoots and mushrooms and stir-fry for half a minute.

5. Add about a catty of soup or water, add fish, soy sauce and salt and cook for about three minutes, then turn over and cook for another three minutes.

6. Pick up the fish and put it on a plate for later use.

7. thicken the soup in the pot and pour it into the fish dish.