Clean the carp and cut 3 or 4 knives straight on each side, not too deep;

Chop onions, ginger slices, garlic cloves and 4 shiitake mushrooms into small pieces , 2 dried chili peppers, set aside;

Heat the wok, pour more oil, heat it up, pat the fish body evenly with dry powder, put it in the pan, fry until both sides are brown, take it out and set aside;

Put onion, ginger, garlic, shiitake mushrooms, and dried chili in base oil, stir-fry until fragrant, add cooking wine, appropriate amount of light soy sauce, and dark soy sauce, stir well, push in the carp, add water, do not cover the fish, add about 3 tsp. of white sugar, bring the soup to a boil, and simmer over medium heat for about 15 minutes;

Add salt, bring to a boil over high heat, turn to low heat, take out the fish on a medium plate, and remove the miscellaneous ingredients from the soup in the pot. There is no need for any ingredients, just heat it over high heat, thicken it appropriately, cook it until it is thick and shiny, stir it and soak it, pour sesame oil and vinegar, stir well, and evenly drizzle it all over the fish body.

All kinds of fish are basically cooked the same