1. One carp, clean it up.
2. Cut the carp's head and tail each with a knife, not too deep.
3. Gently tap the body of the fish to remove the fishy line. The fishy smell of fish mainly comes from the fishy thread, so the fishy thread must be extracted before cooking.
4. Make a few cuts in the carp, not too deep, so as not to interrupt the cooking process. Spread the fish body and belly with appropriate amount of salt, white pepper, and cooking wine. Stuff the knife and fish belly with shredded green onions and ginger slices. Marinate for 30 minutes.
5. Wipe the wok with sliced ginger, pour in a suitable amount of vegetable oil, heat it, remove the green onion and ginger from the fish, fry the carp on both sides of the pan, set aside and set aside. Leave the bottom oil in the pot, saute the chili, pepper, star anise, cinnamon, green onion, and ginger, add an appropriate amount of June fragrant bean paste, stir fry, add an appropriate amount of water, add an appropriate amount of light soy sauce, cooking wine, chicken essence, salt, and cook over high heat Open, put the fish in a pot and simmer for about 15 minutes.
6. Put the fish out, sprinkle shredded green onion and coriander on the fish body, then scoop a few spoonfuls of stewed fish soup and pour it on the fish.
