Ingredients: 1000 grams of carp, 20 grams of bean paste, 8 dried chili peppers, 15 grams of garlic, 1 piece of ginger, 15 ml of vinegar, 15 ml of light soy sauce, appropriate amount of sugar, appropriate amount of salt, appropriate amount of cooking wine

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Choose fresh carp, remove the scales and internal organs, clean it, and mark the fish with a character.

Sprinkle salt and an appropriate amount of vinegar on the surface, a small amount of cooking wine, marinate for about 15 minutes, mince the ginger and garlic, and cut the green onion into small pieces.

Drain all the water from the fish, wrap a layer of starch on both sides of the fish, pour oil into the pan and heat it, it should be about 70-80% hot. Put the fish into the pot and fry until golden brown on both sides and take it out. Continue to fry the dried chili peppers in the pan, remove them and chop them into small pieces.

Put oil back into the pot, heat it to 50% heat, add bean paste, ginger and garlic and stir-fry until fragrant, then add an appropriate amount of water, boil the water and put the fish into the pot , add appropriate amount of soy sauce and vinegar, a little sugar, turn to low heat and simmer slowly, when the soup is almost gone, switch to medium heat to reduce the juice.

Put the fish on the plate, pour the soup over it, and finally sprinkle the chili pepper on top.