Ingredients: 1 complete silver carp head (about 1,250g), bamboo shoot shreds, water-expanded black fungus, bean sheets, Shaoxing wine, soy, chili sauce, sugar, gourmet powder, distiller's grains, scallion pieces, chive ties, ginger, high stock

Recipe:

1. Coat the shiver carp head with soy and cross it in the heated oil till it looks yellow. Sauté with bamboo shoot shreds, water-expanded black fungus, chive ties, ginger, Shaoxing wine, soy, sugar and chili sauce. Add oil and high stock and braise it with the wok covered till the soup thickens.
2. Remove the ginger and chive ties, put in bean sheets. When the bean sheets turn dark, put them in a casserole, stew with the distiller's grains and gourmet powder till done. Dust on some scallion pieces and serve.