Grass carp (carp ... as long as the fish is not too thick), onion, ginger, garlic, vinegar, sugar, water starch (thicker)

1. Wash the fish, control the water and cut into sections (don't cut the fish if it is small), and evenly spread salt and spiced powder inside and outside. 10~20 minutes

2. Relax the oil in the pot, dip the submerged fish in dried noodles or starch, fry it in the pot, and then remove it for later use.

3. Leave a little oil in the pot, add onion, ginger and garlic, add vinegar, sugar and salt, add water and starch, boil over low heat, add chicken essence after the juice is thick, and turn off the fire.

4. Pour the prepared juice on the fish.