The fried whole carp is delicious when braised in braised sauce. The method is as follows:

1. Leave some oil in the pot, add green onions, ginger slices and garlic, and add a few star anise. Stir-fry until fragrant, add 2 grams of dried chili pepper, add an appropriate amount of water, and add the fried carp. 2. Pour in 5 grams of cooking wine, 3 grams of oyster sauce, 2 grams of salt, 2 grams of pepper, 2 grams of sugar, 5 grams of balsamic vinegar, and 3 grams of dark soy sauce. Push with a spoon to dissolve the seasoning, and pour the soup evenly on top. Add flavor to the fish. After the water boils, cover the pot, turn to low heat and simmer for 6 minutes. 3. After 6 minutes, open the lid of the pot and add a few slices of soaked fungus. If you don’t like it, you can replace it with other ingredients. Then continue pouring the soup on the fish. Cook on low heat for 30 seconds. Remove the carp and put it on a plate. middle. 4. Add a little water starch to make the soup thicker and thicker. Pour in a little sesame oil and stir-fry until it melts. Then pour the soup evenly over the fish, and finally Top with a little cilantro and serve.