Ingredients for flame fish: carp (one and a half pounds), tomato sauce and white wine. Accessories: flour, starch, baking powder, soy sauce, white sugar, salt

Method:

1. Beat the carp with a flower knife (beat it straight to make it bigger), add salt, cooking wine, and pepper to marinate it, and then Sizing.

2. Put oil in the pot, hold the fish tail, and pour oil from bottom to top.

3. After frying, leave oil in the pan, add tomato paste and sugar, stir well and pour it on the fish.

4. Sprinkle a little 65% white wine on the fish body, light it, and eat it after the fire is out. Key points: After the wine is burned, the fish will be filled with the aroma of wine, making it an endless aftertaste.

The most important step for flame fish is to light the "flame". When the shrimps in the pot change color, immediately cover the pot with a lid. The chef pours red rice wine along the edge of the pot lid and lights the fire. In less than half a minute, flames began to appear in a gap in the pot lid, and gradually spread to the periphery of the pot lid, forming a circle of red flames. The aroma of wine, garlic, and meat wafted out of the pot, making people salivate. Increased appetite.