Vermicelli 150g

Carp 400g

Oil in moderation

Salt in moderation

Fine scallions in moderation

Ginger in moderation

Materialized wine in moderation

Chicken essence in moderation

Garlic in moderation

Bamboo shoots 100g

Lean meat 150g

Preparation time: 10-20 minutes

Number of diners:

Steps

1

Add salt, chicken essence, cooking wine, ginger, garlic and scallions to the lean meat to make a puree

2

Wash the fish, and then open up the belly

3

The mixed meat is stuffed into the fish belly. Stuff the fish with the meat

4

Shred the bamboo shoots

5

Soak the vermicelli in warm water

6

Start a frying pan, add the ginger, add the fish, and fry it slowly

7

Fry it until it is golden brown on both sides

8

Add the bamboo shoots

9

Add enough cold water to cover the fish.

Add enough cold water

10

Cook over high heat until boiling, then reduce the heat to low and cook for fifteen minutes, then add the vermicelli

11

Add the fish to the pot and cook. When it boils, add salt to taste, and sprinkle with green onions.