1.

First, remove the scales from the carp, remove the gills, and take out the guts from the head (of course, some of these steps can be dealt with by fish vendors)

2.

The carp will be cut into the skin under the gills, and then cut into the fish in front of the tail, and then you can see that there is a thin line of white tendons coming out of the fish flesh. A thin line of white tendons exposed, pinch one end of the white tendons with your fingers, gently tap the fish body with a knife, you can gently draw out the white tendons

3.

The fish body on both sides of the two white tendons after the draw, both sides of the straight knife

4.

The pot add a large amount of water, add salt, cooking wine, onion, ginger slices boiled

5.

5.

The carp, the carp, the carp and the carp, the carp and the fish, the carp and the fish, the carp and the fish, the fish and the fish, the fish and the fish, the fish and the fish, the fish and the fish, the fish and the fish.

Put the carp into the pot, put the onion and ginger pads under the fish body to boil the pot;

6.

Open the pot and then cover the lid to adjust the fire low, boiling but not rolling fire simmer;

7.

Take advantage of the gap between the cooking of the fish will be the green onion, ginger, green and red bell peppers julienned, garlic chopped, cilantro chopped pieces of parsley

8.

To the oyster sauce, soya sauce, balsamic vinegar, sesame oil, sugar and mix together

9.

Ten minutes after the fish is cooked fish out of the fish on a plate

10.

Pour the seasoned sauce on the fish

11.

The onion, ginger, shredded chili pepper, cilantro segments, garlic, seasoned sprinkled in the fish;

12.

Frying pan add Peanut oil until 80% hot, pour the oil from the pan evenly over the fish with the ingredients in the plate