2. Accessories: starch (broad bean) 13g, egg white 13g.

3. Seasoning: monosodium glutamate 1g, yellow rice wine 15g, sweet noodle sauce 50g, soy sauce 15g, sesame oil 10g, onion 10g, peanut oil 70g, ginger 10g, and salt 4g.

4. Practice: Scale the fish and dig the gills, cut a mouth about 3 cm long from the outside of the fish belly, take out the internal organs and wash them for later use; Carp is washed with clear water, and both sides are dissolved into corrugated patterns; Put the fish in the egg white paste and hang it evenly; Put the wok on a big fire, add peanut oil, when it is 60% hot, put the burnt fish in the wok, fry it and drain the oil.

5. Leave the peanut oil in the pot and turn it to the fire. When the oil is 50% to 60% hot, add chopped green onion and Jiang Mo. After frying, add 250 ml clear soup, use the soup to open the sweet noodle sauce, then add refined salt, monosodium glutamate, yellow wine and soy sauce, add the fried fish and collect the juice over medium heat. After the fish is tasty, put the wet starch into the water, thicken the juice, and pour in the sesame oil, and serve.