1. Prepare ingredients. The fish is clean and cut and salted for more than half an hour. This is from my mother-in-law's place to deal with.

2. part of the scallions cut into thin julienne decorative, part of the cut into thick julienne. Garlic, ginger and red pepper slices.

3. frying pan with 1 tablespoon of oil, add the marinated fish on both sides and fry golden brown.

4. Heat half a tablespoon of oil in a frying pan and add the chopped green onion, ginger and garlic slices.

5. Cook 1 tbsp vinegar and white wine.

6. Add enough water.

7. Pour in the soy sauce, bring to boil on high heat and then simmer on medium heat for 5 minutes.

8. Add the fried fish.

9. Boil again, cover and simmer for 10 minutes.

10. Starch with water to make gravy.

11. Pour into the pot and turn the heat to medium.

12. Once boiling, gently turn the fish over.

13. In between, keep pouring the soup over the fish to flavor it.

14. The soup is reduced to one-third of the total, cease fire.

15. Fish on a plate, sprinkle thinly sliced green onion.

16. Pour some of the soup, put cilantro and red pepper, then pour the remaining soup.

Braised carp practice tips

Carp is not to be eaten with mung beans, taro, beef and sheep oil, pig liver, chicken, thorn mustard, licorice, pumpkin, red beans and dog meat, and is also not to be consumed with Zhu Sha in traditional Chinese medicine.　Carp and salted vegetables are incompatible: carp meat is rich in protein; salted vegetables in the pickling process, its nitrogenous substances partially transformed into nitrite. When the salted vegetables and carp are mixed together and boiled. Carp protein in the amine will react with nitrite to generate a carcinogen called nitrosamine, this carcinogen in the human body, can cause digestive tract cancer, harmful.