1, carp scales, belly, washed and cut into large pieces.
2. Season with salt, cooking wine and pickled peppers.
3. Skim off the marinade and pat off the starch.
4, the oil in the pot is hot, put the fish pieces.
5. Fry both sides thoroughly.
6. Add cooking wine to deodorize, and add appropriate amount of water.
7. Add spicy tender ginger, sugar and pepper.
8. Add light soy sauce and fresh sauce, bring to a boil over high heat and cook for about 12 minutes over medium heat.
9. Add some salt and collect the juice over high fire.
10, sprinkle some shallots.
1 1, finished product drawing.