Main Ingredients

Carp

1 fish

Supplementary Ingredients

Oil

Moderate

Chicken Essence

1g

Soy Sauce

4g

Sugar

2g

Bean Sauce

3g

Maintaining Wine

10g

White Pepper

Moderate

Thirteen Spices

1.5g

Ginger

3 slices

Garlic

2 cloves

Scallions

Moderate

Steps

2. Scallions into knots; cut a few scallions, ginger 3 slices shredded, garlic 2 cloves minced.

3. To deal with clean fish belly stuffed with scallion knots, add 5g of cooking wine, salt 1g, white pepper, ginger, marinate for about 15 minutes to fishy.

4. Take the marinated fish out of the scallion knots, dry it with kitchen paper towels, and then pat it evenly with a thin layer of dry starch.

5. Pour oil into the pan, the amount of oil is not more than half of the body of the fish can be heated, put the fish into the frying.

6. Fry the fish until it turns brown on both sides.

7. Leave a moderate amount of oil in the pan, and stir in the remaining ginger, scallion and garlic.

8. Turn off the heat, add the appropriate amount of Pixian bean paste stir-fried.

9. Add 500ml of water, soy sauce, cooking wine, balsamic vinegar, sugar, chicken essence and boil over high heat.

10. Soup boil to medium-low heat, put the fried fish, and then add the appropriate amount of thirteen spices.

11. In order to better deodorize the fish, open the lid to burn the fish; slow boil for about 5 minutes, halfway remember to pour the soup evenly on the fish body.

12. When 1/3 of the soup is left, turn up the heat to collect the juice and sprinkle with chopped green onion.