• Fish frying process:
• Clean the head and tail of the carp, and apply a thin layer of dry starch on both sides of the fish head and fish tail.
• Pour a small amount of cooking oil into the pan and heat.
• Add the fish head and fish tail to fry.
• Fry the head of the fish until golden. Use a spatula to turn over and fry the other side.
• Once both sides are golden, remove the fish head and tail, and use a knife to cut the head of the fish down the middle.

Fish soup cooking procedure:

• Slice ginger, garlic, and green onions with a knife.
• Place star anise in the base oil of the wok with some oil. Remove after a few minutes (its only purpose is to add some flavor.)
• Add the ginger, onion, and garlic.
• Prepare the bowl of broth in advance.
• Add the stock and pour in 1 tablespoon of cooking wine.
• Boil, cook until you can use a spoon to scoop the foam.
• The soup in the pan is transferred to a casserole dish and the fried fish head and fish tail are placed inside.
• The mushroom is washed, cut into thick uniform slices with a knife.
• Place mushroom slices in the casserole dish, cook over medium heat for 10 minutes.
• When the soup is rich in white, add 1/2 teaspoon of salt to taste.
• Wash the cucumber and cut it on a bias with a knife.
• Pour the soup into a bowl and sprinkle with sliced cucumber.