Ingredients for making Boshan fish soup: carp, 5g soy sauce, 1.5g salt, 50g vinegar, 2.5g sugar, 5g minced coriander, 2.5g pepper noodles.

Preparation: Put the remaining juice in the fish plate and the head and tail of the fish into a spoon, smash the fish head with a spoon, then add 500 grams of clear soup, 5 grams of soy sauce, 1.5 grams of salt, 50 grams of vinegar, and 2.5 grams of sugar.

Gram, after boiling, skim off the foam, sprinkle with 5 grams of minced coriander and 2.5 grams of pepper noodles, put it into a soup plate and serve.

This soup is fragrant and has the beauty of the five flavors of sour, sweet, fragrant, spicy and salty.