1, prepare a number of fresh carp. Prepare onion, ginger and garlic. Prepare the spices, you can also according to their own existing spices at home specific blend, as long as in line with their own tastes can be.

2, green onions cut into segments, ginger cut large, garlic with a knife flat spare.

3, crucian carp cleaned up one by one, in the fish body cut knife, careful not too deep, deep late fried, can not keep the fish intact.

4, take the cooking pot, put the green onion and ginger, put the taste of fresh soy sauce and cooking wine, up to the pot, bump the fish in the pot, let them hit each other, to ensure that the flavor.

5, put a little oil in the pot, burn until warm, under the green onion, ginger, garlic stir fry flavor.

6, add water, you can put more water, so that it is convenient to soak. Will pick the spices big easy to pick up out of the direct throw into the pot. Crushed such as peppercorns, cumin, cumin grains into the seasoning box. Put the seasoning box filled with seasonings into the pot, and then add the balsamic vinegar, cooking wine, soy sauce, oyster sauce, sugar, taste fresh soy sauce, and then according to taste, you can taste the soup, if the salt flavor is not enough, and then add salt, salt according to the taste of their own family to adjust. Add the lid of the pot, cook the soup over high heat, then change to low heat and cook for another 20-30 minutes.

7, the boiling soup, into the container, cool to use. In this step, in order to adjust the sweetness of the soup, add a tablespoon of honey, after the addition of honey, the sweetness of the soup becomes more mellow.

8, frying pan oil, this time the oil can be put moderately more, began to fry the fish, the oil temperature about into the chopsticks in the pot, there are bubbles quickly turned up. The marinated carp, remove the onion and ginger, into the frying pan frying. Pay attention not to rush to the fish turn over, wait for one side of the stereotypes and then turn over and fry, so easy to maintain the integrity of the fish.

9, fish fried to golden brown on both sides, fish out of the oil cooled, and then the cooled fish for the second re-frying, this is to ensure that the fish spikes crisp, when you do not have to worry about the fish spikes will be stuck in the throat.

10, the re-fried fish out, hot into the cooled soup soak, you can eat.