1 black carp about 1500g, salt, gourmet powder, rice wine, ginger, 1 egg white, water chestnut powder

RECIPE

1. Clean the black, carp, remove the head and tail, halve it in the back, skin and slice them, then coat them with paste.
2. Shred the ginger, soak them in water in a bowl.
3. Put the head and tail of the black carp in boiling water in a pot, when the water boils again, put in rice wine, chives, ginger, take away oily foam, add in cold water, after boiling another 2 minutes, take them out and place them in the 2 sides of a dish. Place the done black carp slices in the centre.
4. Braise the juice of ginger and little water, put in salt, wine, gourmet powder to make a thin paste, pour in some done oil, then pour the thin paste on the black carp slices, the head and tail, sprinkle some ginger shreds on them too.