Black Carp Tail Spicy Fish Soup

Use a small knife to carefully scrape off the fine scales on the fish tail and fins. Using a chef's knife, start slicing the fish from the tail, cutting along the main bones. Remove the fish slices, and chop the fish bones into small pieces for later use.

Loofah, radish, and zucchini are all cut into 3mm thin half-moon slices. Old tofu is cut to a thickness of 5mm. Chilies and green onions are sliced (these three vegetables can all be used, or you can use two or one. If using all, the quantity should be reduced, otherwise it will overflow).

Cut the firm tofu into 5mm thick slices, slice the chili peppers and green onions, and mince the garlic.

Take a small clay pot, first lay the fish bones at the bottom, then continue to layer with loofah, radish, and slices of aged tofu.

Silver carp fillets, make three cuts (depending on the size of the fish, 4 to 5 cuts are also fine) to help them absorb the flavor, stack them on the top, add water until it is 80% full, and bring to a boil over high heat.

Put all the spicy soup seasonings together and mix evenly, then add them to the boiling clay pot, turn to low heat, cover with the lid, and cook for about five minutes.

Add the chili, green onions, and minced garlic, then cook for a while longer before serving.