INGREDIENTS: 1 carp (or any fresh water fish) 1 / 2 C shredded young ginger 2 green onions 2T soy sauce 3T sugar 1T wine 2t salt 4T brown vinegar 3T corn starch oil 2C fish stock DIRECTIONS: 1. Slice fish in half from head to tail along belly without cutting into back. Chop large bones into sections of about 1.5 inches.
做法：先由魚的腹下剖開，剖成連背的一大片，有大骨的一片稱陽片，另一片稱陰片，用刀將大骨每隔一寸半斬一刀（防止熟後收縮），魚皮朝上，將之滑入開水中。