Materials:

Carp 1 strip, 4 tbsps of cooking oil, 3 grams of salt, ginger 1 small piece, cooking wine 1 teaspoon, 2 green garlic, 2 tbsps of lobster sauce, 3 teaspoons of cornmeal, soy sauce 1 2 flower spoons, and white sugar 1 2.

Practice:

1. Clean the carp. Remove the white tendons on both sides. Draw a knife on the surface, apply salt and cooking wine, code ginger and marinate in the refrigerator 10 minutes.

2. Prepare ingredients when pickling fish. Cut the green garlic into sections, separate the white garlic from the leaves, prepare the lobster sauce, mix well with appropriate amount of soy sauce, sugar, salt, fish sauce and warm water to make a big bowl of sauce.

3. Wrap the salted fish in a layer of raw flour.

4. Heat the pan and put some oil, fry the fish on both sides until golden, and then take it out for later use.

5. Stir-fry lobster sauce and ginger.

6. Add green garlic and stir-fry it to give a fragrance.

7. Add seasoning sauce and add half a bowl of water to boil.

8. Cook the fish in a pot over medium heat for 5 minutes, then turn it over and cook for 5 minutes, and then transfer it to a plate.

9. At this time, put the garlic leaves in the pot and stir fry twice.

10. Add water starch to collect a juice, and finally pour the juice from the pot into the fish.