Ingredients

Main ingredient: 1 carp

Accessory ingredients: 5 grams of wheat flour, 5 grams of starch, 1 yellow pepper, 1 red pepper

Seasoning: 700 grams of salad oil, 2 teaspoons of vinegar, 5 grams of green onions, 5 grams of ginger, 2 star anise, 5 peppercorns, 2 teaspoons of cooking wine, 1 teaspoon of light soy sauce, 75 grams of tomato paste, water 5 tsp, 2 tsp sugar, 1 coriander

Method

1. Wash and remove the scales of the carp, and make a few cuts on both sides with a knife.

2. Add onion, ginger, Sichuan peppercorns, aniseed, cooking wine, light soy sauce and salt into the basin, mix well, add carp and marinate for more than 2 hours.

3. Add flour and starch to water to form a batter, add the marinated fish, and let the fish stick to the batter.

4. Take out the fish, cover both sides with dry flour, put it on a plate and set aside.

5. Pour about 700 grams of salad oil into the pot. When the oil is 6-70% hot, add the fish.

6. When frying fish, first put the fish tail in, slowly shape it, then put the fish head part, so that the fish forms a curved shape in the oil pan.

7. Because the fish is big, it needs to be fried for a while before it is fully fried.

8. When cooked, take it out and put it on a plate. In the pot, add 75 grams of tomato paste, a small spoon of light soy sauce, 2 small spoons of cooking wine, 2 small spoons of sugar, 2 small spoons of vinegar, and water. 5 tablespoons, heat to boil.

9. Cut the red pepper and yellow pepper into small pieces and sprinkle them around the fish. It’s not spicy! Then pour the cooked sauce over the fish and sprinkle coriander on the surface.