1. Wash the carp first, and remove the visceral scales.
2. Cut into two pieces and put in a casserole.
3. Cut the green onion into sections, chop the ginger into a casserole.
4. Add enough water, add cooking wine and salt.
5. Bring to a boil on high fire.
6. Then turn to low heat and simmer for 40 minutes.
7. Finally, add vinegar, MSG, and coriander.
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