1, 1 live carp, 1g onion, ginger, garlic, 5g bamboo shoots, 40g flour, starch, 65438 water chestnut +0, 500ml white oil (actual consumption 50ml), 40g white sugar and dried auricularia auricula.

2. Dry auricularia auricula is swollen with boiling water; Onion, ginger and garlic are all cut into filaments; Water chestnuts and bamboo shoots are sliced; Slaughter carp, clean it, dry it, then cut both sides of the fish with a knife to a depth of about 1 cm, apply refined salt, marinate it slightly, sprinkle flour evenly on each side, and then stick flour on both sides of the whole fish.

3. Heat the oil pan, put the fish in the pan, fry until golden brown, and remove the oil. Put a small amount of vegetable oil in the pot, add shredded onion, shredded ginger and shredded garlic, and add vinegar, black fungus, horseshoe slices, bamboo shoots, fresh soup, yellow wine, white sugar, soy sauce and water starch. Burn it into a thick juice and quickly pour it on the fried fish.