Generally speaking, the market will help you deal with fish well. When you take it home, remove the black membrane from your abdomen and draw the fishy tendons on both sides of the meat. Cramp is a necessary step. Otherwise, carp is not only tight but also fishy. This is a sample. You see, I'll demonstrate it myself: first, give it a knife near its cheek, pull it open and see a white spot, and give it a knife at the tail of the fish. Then tap it gently with the back of the knife. Be soft and calm, relax (⊙o⊙), then grab the white spots and draw them out, so that the fish tendons can be easily drawn out slowly, and then draw a few lines on both sides of the fish to facilitate the taste.

Put the fish in the pot and add water to the fish. Add a few slices of ginger and a little cooking wine. After the fire boils, simmer for five minutes on medium heat, take it out and put it on a plate.

Stir the sauce while cooking the fish: take a small bowl and steam the fish with light soy sauce, rice vinegar, cooking wine, sugar and chicken essence. We are not accurate enough. Just pour the sauce evenly on the fish according to your own taste.

Cut half a garlic and spread it flat on the fish.

The salad oil in the wok is heated, and a handful of dried shredded pepper and pepper are dipped in water and thrown into the wok to slowly bake out the fragrance. If you don't soak in water, the fragrance will burn easily before it comes out, and it's too dark to photograph, right? Wow! Here comes the exciting moment! Pour the hot oil evenly and briskly on the fish, only to hear a sharp pain and a garlic smell rising! Scatter flowers! Oh no, sprinkle coriander!