1. Prepare to choose a clean carp. First, put a flower knife on the fish to make it delicious. Put it in a large basin, sprinkle a little salt and spread it evenly. Add onion and ginger slices, and pour in cooking wine to remove the fishy smell. Squeeze onion and ginger juice by hand and spread evenly. Marinate for ten minutes.
2. Cut 2 tomatoes into cubes and put them in the pot, then prepare onion, ginger, garlic, millet pepper, pepper and star anise for later use.
3. After the fish is salted, sprinkle appropriate amount of starch and spread it evenly, so that the fried fish skin is more brittle. Heat the wok and add wide oil. Sprinkle some edible salt on the edge of the wok. Fry the fish head first and put it into the pot slowly.
4. Then shake the wok to heat the fish evenly, fry until one side is golden, turn it over and fry the other side, fry until both sides are golden, and pour out the oil control.
5. Add a little cooking oil to the pot, stir-fry small ingredients, add a spoonful of bean paste, stir-fry until red oil, then add tomatoes and stir-fry, cook some cooking wine to remove fishy smell, and add appropriate amount of water to start seasoning: add soy sauce, soy sauce, sugar, pepper and oyster sauce.
6. After boiling, add carp, pour the soup on the fish with medium and small torches, stew for eight to ten minutes, add a little old vinegar to remove the fishy smell and enhance the fragrance, and pour the soup on the fish continuously. After the fish is stewed, control the soup and put it on the plate.
7. Continue to boil the soup, hook in a little water starch, pour in bright oil, stir well, turn off the fire and start the pot, pour the boiled soup on the fish, sprinkle with chopped green onion, and you can eat delicious.