Accessories: 4 tablespoons of cooking oil, 3g of salt, ginger 1 small piece, cooking wine 1 small spoon, 2 green garlic, 2 tablespoons of lobster sauce, 3 tablespoons of corn flour, 2 tablespoons of soy sauce 1/small spoon of sugar/kloc-0, and fish sauce/kloc-0.

1. Clean carp. Remove the white tendons on both sides. Cut the surface with a knife, coat with salt and cooking wine, and marinate ginger in the refrigerator 10 minute.

2. Prepare ingredients when pickling fish. Cut the green garlic into sections, separate the white garlic from the leaves, prepare the lobster sauce, and stir it evenly with proper amount of soy sauce, sugar, salt, fish sauce and warm water to make a big bowl of sauce.

3. Wrap the salted fish in a layer of raw flour.

4. Heat the pan and put the right amount of oil. Fry the fish on both sides until golden brown, and take it out for later use.

5. Stir-fry lobster sauce and ginger.

6. Add the green garlic and stir-fry for fragrance.

7. Add seasoning sauce and add half a bowl of water to boil.

8. Cook the fish in a pot over medium heat for 5 minutes, then turn over and cook for another 5 minutes, and then transfer to a plate after cooking.

9. At this time, put the garlic leaves in the pot and stir fry twice.

10, add water and starch to collect a juice, and finally pour the juice from the pot into the fish.

1 1, out of the pot