Ingredients: carp 1, oil, salt, allspice powder, onion, ginger, garlic, seafood soy sauce, a little soy sauce, coriander, sugar, white wine, 2 peppers and 2 tomatoes.

Steps-

1, a carp, let the merchant handle it when you buy it, take it back and rinse it several times to control the water;

2. If you buy a big carp, you can cut it from the middle and make a flower knife on both sides of the fish to facilitate the taste;

3. Wash the eggplant and cut into pieces, peel the onion, wash and cut into pieces; Peel garlic, wash and slice, peel ginger, wash and slice;

4. pat some flour gently on the surface of the fish to avoid splashing oil when frying. Add the right amount of oil to the wok, add the fish to 70% heat, and fry on low heat until both sides are golden;

5. Push the fish aside and add onion, ginger, garlic, allspice powder, tomato, white wine, seafood soy sauce and soy sauce to make it smell fragrant;

6. Add an appropriate amount of water, add two peppers, add an appropriate amount of sugar, bring to a boil with high fire, and simmer for about 10 to 15 minutes on medium fire, depending on the size of the fish;

7. Turn off the fire after stewing;

8. finished products.