1. Wash the carp, add a few knives, add one teaspoon of salt, three teaspoons of cooking wine, minced ginger, and green onions, and marinate for ten minutes.
2. Fry the fish on both sides under the frying pan and discolor it.
3. Put the minced garlic, minced ginger, and glutinous rice in a pot and stir fry until fragrant.
4. Add a large bowl of water, add the carp, add two teaspoons of soy sauce, and cook two teaspoons of light soy sauce over high heat.
5. Turn over halfway and continue to cook until the soup thickens.
6. Sprinkle with chopped green onion.
7. Finished product.
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