Method 1

Ingredients 1 fresh carp

Ingredients Appropriate amount of oil 1g chicken essence 4g soy sauce 2g white sugar 3g Pixian bean paste 10g cooking wine appropriate amount of white pepper 1.5 g Shisanxiang 3 slices of ginger 2 cloves of garlic and chives as appropriate

1. Prepare the materials. Slaughter the carp in advance, remove the scales, intestines and fishy threads, and process them cleanly.

2. Tie the chives into knots; cut a few green onions, shred 3 slices of ginger, and mince 2 cloves of garlic.

3. Stuff green onion knots into the cleaned fish belly, add 5g of cooking wine, 1g of salt, white pepper, and shredded ginger, and marinate for about 15 minutes to remove the fishy smell.

4. Take out the onion knots from the marinated fish, wipe them dry with kitchen paper towels, and pat them evenly with a thin layer of dry starch.

5. Pour oil into the pot, just enough to cover half of the fish body. After heating, put the fish in and fry.

6. Fry the fish until both sides turn yellow and take it out.

7. Leave an appropriate amount of oil in the pot, sauté the remaining shredded ginger, white scallions and minced garlic until fragrant.

8. Turn off the heat, add appropriate amount of Pixian bean paste and stir-fry until fragrant.

9. Add 500ml water, soy sauce, cooking wine, balsamic vinegar, sugar and chicken essence and bring to a boil over high heat.

10. After the soup boils, turn to medium-low heat, add the fried fish, and add an appropriate amount of thirteen incense.

11. In order to better remove the fishy smell, cook the fish with the lid open; cook slowly for about 5 minutes. Remember to pour the soup evenly over the fish body during the process.

12. When 1/3 of the soup is left, turn on high heat to absorb the juice, sprinkle with chopped green onion and serve.

Method 2

Ingredients:

One carp (one and a half to two pounds of fish is best), two whole garlic heads, and 5-5 pieces of ginger 6 slices, 3 small chives, about 10 small red peppers, cut into two sections, depending on the spiciness you can tolerate (some supermarkets buy boxed ones), 1 large spicy black bean (I usually use Laoganma instead) spoon, 2 tablespoons of bean paste, a little salt, 1 teaspoon of chicken essence, 1 tablespoon of cooking wine, 2 bowls of water, 1 tael of pure lean meat filling, vegetable oil.

Preparation method:

Drain the water from the killed carp. It is best to prepare a clean tablecloth or special kitchen paper towel to absorb the water on the fish, and put the oil into the pot to heat. Heat, put the prepared fish inside and fry until it turns yellow, then turn it over and fry until it turns yellow. Place the fish on a plate and set aside. If you are good at cooking, you can also keep the fish in the pot for other procedures, and then add the meat filling. Fry in the pot until the color changes, add a little cooking wine (I personally think it is better to use Zhangyu brandy), then add the bean paste, Laoganma and meat fillings and stir well, then add the ginger slices and whole garlic. Stir-fry for a minute, then add the fried fish, add two bowls of water and add small red peppers. You can add a little salt here, because the bean paste and Laoganmei both have salty taste. Then add chicken powder and cover the pot. Cover and cook over medium-low heat until the soup is almost gone. Put the fish on a plate and leave the soup in the pot. Add the chopped chives to the pot and stir-fry twice. Turn off the heat and pour the soup onto the fish. This dish is ready. It seems complicated, but in fact, the ingredients are all ready and it is quick and easy to make.