1. Leave the bottom oil in the pot, pour in the onion, ginger slices and garlic, grab a few pieces of star anise and stir-fry until fragrant, add 2 grams of dried pepper, add appropriate amount of water, and add fried carp. 2. Pour in 5g of cooking wine, 3g of oyster sauce, 2g of salt, 2g of pepper, 2g of sugar, 5g of balsamic vinegar and 3g of soy sauce, push the seasoning with a spoon, and pour the soup evenly on the fish to taste. After the water is boiled, cover the pot and simmer for 6 minutes. 3, 6 minutes later, open the lid, add a few pieces of soaked fungus, you can change to other ingredients if you don't like it, and then continue to pour the soup on the fish. After boiling for 30 seconds, remove the carp and put it on a plate. 4. Hook in a little water starch and collect the soup until it is thick and the soup is thicker. Pour in a little sesame oil, stir-fry until it melts, then pour the soup evenly over the fish, and finally use a little coriander. You can put it on the table.