1 bighead carp or grass carp (big fish), 6 grams of Ligusticum chuanxiong, 0/0 gram of angelica dahurica, 0/0 gram of gastrodia elata, 2 slices of ginger and a little salt.

step

1, take a fresh bighead carp, weighing more than 5 kg; There is no bighead carp, which can be replaced by silver carp; Remove some bighead carp, garlic leaves, ginger onion, pepper, cooking wine and boiling water for use, and meat oil for use;

2. Put the meat oil in the pan, add a small amount of shredded ginger, add the head of bighead carp after the oil is hot, and fry it with slow fire;

3. After one side of the fish head is slightly yellow, turn the fish head over, add a little meat oil, fry with slow fire, add cooking wine until the other side of the fish head is slightly yellow, and then add a proper amount of boiling water to make soup;

4. Boil the soup with high fire first, then turn to low fire and simmer the soup slowly until the soup is pink and white, and then add some pepper;

5. Take it out and add garlic leaves and onions.