The carp will be processed, scaled to remove the viscera, remove the black membrane in the body, cleaned, washed bean sprouts.

Wipe the packed fish body dry, leaving no moisture.

Heat the pan, pour in oil, put the carp into the frying.

Fry until the body of the fish can move in the pan, turn the fish over and continue frying until the other side of the body of the fish goldfish.

Place the green onion and ginger slices into the pan, pour boiling water over the fish and drizzle in some cooking wine.

Bring to a boil over high heat, turn the heat to medium and cook until the soup turns white.

Pour in the bean sprouts and continue to cook for 5 minutes.

Finally, season with salt and a little pepper to taste.