1. Clean a carp and cut several knives horizontally on both sides of the fish.

2. Take a bowl, add onion, shredded ginger and cooking wine, and knead shredded ginger and onion juice by hand.

3. Rub ginger and onion cooking wine on both sides of the fish, then spread shredded onion and ginger, and marinate for ten minutes.

4. Chop ginger, garlic and onion respectively and leave a spoonful of hot sauce.

5. Dry the surface of the pickled carp with water and sprinkle a layer of dry starch on both sides of the fish.

6. Put the carp into the pot and fry it on medium and small fire until both sides are brown. Take out the carp for later use. Leave the bottom oil in the pot, add ginger, garlic and onion and stir-fry until fragrant.

7. Add a spoonful of hot sauce and stir-fry until the red oil is fragrant. Add a proper amount of water, salt, chicken essence, pepper, soy sauce and soy sauce into the pot at one time to make braised sauce.

8. Cover carp with low heat 10- 15 minutes, and turn over in the middle. First put the carp out of the dish, then put the braised pork in the pot and pour a proper amount of soup on the fish.