Required materials: carp 1 strip, dried red pepper 1 piece, ginger 1 piece, 4 pieces of garlic, 5 shallots, bean paste 1 spoon, vinegar 1 spoon, soy sauce1spoon, etc.
Practice steps
1. Clean the fish, remove the tendons, cut flower knives on both sides of the fish with a knife, and then marinate it evenly with salt and cooking wine for more than 20 minutes.
2. Chop ginger and garlic, and chop onion for later use.
3. Dry the fish with kitchen paper towels, pat on a layer of dry starch, put oil in the pot and heat it to 70%, fry the fish until golden brown, and drain the oil for later use.
4. Leave a little oil in the pot, fry the dried peppers, take out the fried dried peppers and chop them up.
5. Heat the oil in the pot to 40% heat, stir-fry the bean paste to dark red with low heat, and stir-fry the minced ginger and garlic.
6. Add about a catty of soup or water, bring to a boil, and then add fish, soy sauce, vinegar, sugar and cooking wine. Turn the boiling to low heat and cook slowly.
7. When the soup is almost dry, chop the onion and collect the juice on medium heat. After the juice is dry and bright, put the fish in the plate.
8. Put oil in the pot and heat it to 70%. Pour it on the fish and serve.