Carp is preferred for stewing. Carp meat is tender and spiny, the meat is not loose, suitable for stew. The grass carp is not suitable for stewing because it is loose and has many thorns.

Carp soup practice is as follows:

Raw materials: carp 500 grams, green onions, ginger, garlic, mushrooms, jujube, salt, vinegar, soy sauce, cooking wine, cooking oil.

Methods:

Wash the fish and macerate it with refined salt for 5 to 10 minutes. Put a little oil in the pot, when the oil is hot, stir-fry the pot with scallions, and then add an appropriate amount of water (just diffuse the fish). Add cooking wine, scallions, ginger, garlic, vinegar, mushrooms and dates, and bring to a boil over high heat. After boiling, simmer slowly for about 30 minutes.