Ingredients: soy sauce, cooking wine, sugar, green onions, ginger, garlic, dried chili peppers, peppercorns.
Carp clean, remove the black membrane in the abdomen, the fish on both sides of the body at equal distances from each of the five or six cuts, smeared with a little salt and cooking wine, ginger, scallion marinade for a while, mainly to remove the fishy flavor.
Marinate for 10 to 30 minutes, use a dry cloth or absorbent paper to absorb the water, fish body wrapped in a layer of dry starch. This way it won't stick to the pan when frying.
Stir in the pan with oil, evenly occupy the bottom of the pan, hot, pour out, and then re-add a wide range of oil, the oil temperature of fifty percent hot, hold the fish tail, slowly down the pan, a little bit of deep frying, turn and then deep frying, a little bit of qualitative can be let go, and slowly frying, both sides of the golden brown can be.
Fish out the fried fish oil control standby, the pot to stay in the bottom of the oil or re-start the pot, add peppercorns, scallions, ginger, garlic, dried chili, burst incense, into the fried carp, add the right amount of salt, soy sauce, cooking wine, warm water, high heat to low heat simmering for a while.
About 20 minutes, add a small amount of sugar for seasoning, high fire juice, soup thick can be out of the pot on the plate, and finally sprinkle a little parsley.