8g of silver carp, 2 tablespoons of bean powder, appropriate amount of salt, 5g of onion, 1 dried red peppers, about 3 Chinese prickly ash, 1 piece of ginger, 3 heads of garlic, about 2L of soup (water is acceptable), 2 tablespoons of watercress, 2 tablespoons of soy sauce, 1 tablespoon of sugar and 2 crispy peppers.

Practice:

1. Cut the fish belly, wash all the attachments in the belly, cut into small pieces and mix well with bean flour and salt to taste.

2. Material preparation 1: Put sliced ginger, sliced garlic (or crushed) watercress, soy sauce and sugar in the same bowl. Material preparation 2: Cut the dried pepper into sections and put the pepper in another bowl. Preparation 3: Cut the onion into sections.

3. Put the cooked oil in the pot and heat it to eight minutes. Pour the material 1 into the pot and stir-fry it slowly. After stir-frying until it is bright, add soup or water (the water should be submerged in the fish pieces).

4. After boiling, turn to medium heat for a few minutes, then pour in the fish pieces and cook for 7 or 8 minutes.

5. Add crispy peppers, pepper powder and monosodium glutamate onion, mix well and serve.