Ingredients: 1 carp, oil, salt, allspice powder, onion, ginger, garlic, seafood soy sauce, a little soy sauce, coriander, sugar, white wine, 2 peppers and 2 tomatoes.

Steps-

1. Let the merchant handle one carp when you buy it, bring it back and rinse it several times to control the moisture;

2. If the bought carp is relatively large, it can be cut off in the middle, and the two sides of the fish can be punched with flower knives to facilitate the taste;

3. Wash the eggplant and cut into pieces, peel the onion, wash and cut into pieces; Peel garlic, wash and slice, and peel ginger, wash and slice;

4. pat some flour thinly on the surface of the fish to avoid oil splashing out when frying. Add the right amount of oil to the wok, add the fish at 7% heat, and fry golden on both sides with low heat;

5. Push the fish aside, add onion, ginger, garlic, allspice powder, tomato, white wine, seafood soy sauce and soy sauce to make it smell;

6. Add a proper amount of water, throw in two peppers, add a proper amount of sugar, bring to a boil with high fire, and simmer for about 1 to 15 minutes on medium fire, depending on the size of the fish;

7, stew and turn off the fire;

8. finished products.