1. 10 grams of ginger, sliced and reserved; 30 grams of green onion, cut into sections; carp double-sided cut with an oblique knife
2. Put about 60 grams of edible oil in a hot pot, ginger slices, green onions, three star anises, and dried chili until fragrant. Put in a tablespoon of sweet noodle sauce, pour in a tablespoon of cooking wine, and add 700 grams of water (the amount of water is subject to the carp).
3. Put the carp in the soup, add half a tablespoon of chicken essence (about 5g), 3 grams of sugar, three tablespoons of light soy sauce (about 30g), half a tablespoon of salt (about 5g), and a tablespoon of oyster sauce (about 10g). , Three tablespoons of old vinegar (about 30g), one tablespoon of soy sauce (about 10g), 30g garlic cloves, cover the pot until the soup boils and simmer on low heat for 10 minutes, collect the juice and put on a plate
