carp

of appropriate amount

Onion, ginger, garlic

5 grams each

salt

3 grams

Pepper, aniseed

3 grams each

Cooking wine, soy sauce

5 grams each

White sugar, vinegar

2 grams each

edible oil

20 grams

Methods/Steps Step by Step Reading

1

/8

Scales, gills and viscera of carp are removed and washed, and a mouth is cut at the bottom and tail of gills, and fishy lines are taken out, so that the fish will not be fishy.

2

/8

Cut an oblique knife edge on the carp, so that it will taste better when stewing fish.

three

/8

Pour soy sauce into the pot and add fish to make the fish stick with soy sauce evenly, so that the skin will not fall off when frying the fish.

four

/8

Pour the cooking oil into the pot, put the oil into the carp and fry it. When the pot is hot, the oil is hot and then fry the fish, so that the fish is not easy to lose its skin when frying.

five

/8

Cut the onion, slice the ginger and chop the garlic into a bowl, add the pepper and aniseed, and pour in the cooking wine, salt, vegetarian meal, vinegar and sugar.

six

/8

Wash coriander and cut into sections.

seven

/8

Fry the fish until golden brown on both sides, put it in a bowl and add water to make it flush with the fish.

eight

/8

Bring the fire to a boil, stew for about 20 minutes on medium heat, and the carp stew is ready. Take it out of the pot and put it on a plate, and sprinkle with coriander.