1. Prepare a carp that has been slaughtered, and make a cut every two centimeters on both sides of the fish to facilitate flavoring.

2. The following fish marinade: prepare a piece of ginger, cut into slices; a section of green onion, cut into horseshoe slices, and carp together, add salt 3 grams, 2 grams of pepper, 10 grams of wine to fish, the wine evenly coated inside and outside of the fish body, the ginger clip in the mouth of the knife, the onion and ginger stuffed inside the belly of the fish, marinated for 10 minutes to the fish code flavor.

And then prepare a few garlic, pat flat; ginger a piece, cut into pieces; a section of green onion, cut into horseshoe slices, wait for the next cooking with.

3. 10 minutes later, we take out the marinated carp to remove the green onions, ginger, squeeze the fish body of the juice, and then evenly coated with starch to absorb the surface water so as not to splash oil when frying, the fish inside and outside as well as the cracks should be smeared with starch, so that the frying out of the frying crisp.

Burn oil in the pot, oil temperature 50 percent hot, first put the head of the fish into the pot to fry until stereotypes, and then the body of the fish immersed in the pot with the frying, keep the fire low and keep pouring oil to the part of the oil exposed, the fish all stereotypes gently turn a below, so that the heat is more evenly distributed, about 4 minutes of deep-frying, frying the body crispy, frying into a golden brown poured out of the oil control.

4. pot and then burn oil, pour garlic and shallots stir-fried flavor, add 10 grams of tomato paste fried fried, along the side of the pan into the right amount of water, now start seasoning: add salt 2 grams, 2 grams of chicken essence, sugar 3 grams of freshness, 2 grams of dark soy sauce coloring and stirring to dissolve the seasoning, broth boiled into the deep-fried carp, open the small fire simmering during the fish to pour the juice, and then add a little pepper! The pan is covered with a lid and simmered for 5 minutes to allow the flavor to fully penetrate into the fish inside.

5 minutes later, turn on the heat to collect the juice, often shaking the pot to avoid the bottom of the paste, the soup thick after the fire to gently put the fish on the plate, pour the remaining soup, and then sprinkled with green onion garnish, a crispy appetizing braised fish is ready.