1. Carp is eviscerated, gills and scales removed, washed and cut into pieces with a width of 8 cm. Cut the onion into sections and slice the ginger for later use.

2. Add half sliced onion and ginger,15ml carved flowers,15ml soy sauce, star anise and a little salt to the fish pieces.

3. Heat the wok, pour in twice the amount of oil to 80% heat, and put the raw flour on the surface of the fish pieces into the wok.

4. Fry in medium heat until golden on both sides, then cook in carved flowers, soy sauce and balsamic vinegar, add onion, ginger and star anise for pickled fish and stir well.

5, add hot water to the pot, don't fish, add salt and sugar, and boil over high fire.

6. Turn to medium heat for 35 minutes. In the process of stewing, the soup is constantly poured on the fish pieces to make the fish fully tasty.