It is best to burn carp with roe, just like general braising in soy sauce. In order to prevent the roe from scattering, you can leave the roe in the belly of the fish and stew it directly.

Ingredients: shredded ginger, minced garlic, salt, cooking wine, vinegar, sauce wine, Laoganma Douchi, coriander, chopped green onion and red pepper.

When the ingredients are ready, it begins. First, put the right amount of oil in the pot, and then fry the carp in the middle of the pot. The fire is very big, and the smoke is coming out!

Turn the fish over in about half a minute, hehe!

The fish is almost fried in about half a minute, then pour a bowl of water into the pot to continue cooking the fish, add cooking wine, ginger and salt, and then cover the pot.

After one minute, add proper amount of vinegar, soy sauce, Laoganma Douchi and garlic rice to the pot, and finally put shredded red pepper into the pot.

In about a minute. Put the fish directly into the dish covered with coriander, then sprinkle chopped green onion into the fish soup in the pot, and then pour the fish soup evenly into the dish.

Source:

Another way, douban carp.

Please refer to here: