1 First, let's prepare the ingredients and scrape a carp with clean scales. The types of fish can be selected according to their own tastes. Cut the fish along the fishbone, which makes it easier to mature. Remove the internal organs of the fish, and after blood washing, gently cut a few knives on both sides of the fish to facilitate the taste.

2. Then add 2g salt, a little sugar, 2g pepper, 10g cooking wine to the salting basin to remove fishy smell, sprinkle a few pepper, a handful of dried peppers, squeeze onion juice, slice ginger, and smear all the juice on the fish10min.

3. Cut the onion in half, put a handful of mung bean sprouts into the pot, cut the white onion into long sections, cut a piece of ginger, cut a few pieces of garlic, and cut the pickled pepper several times and put them together for later use.

After the ingredients are ready, we start cooking, heating the pot and lubricating it. After sliding the pan, pour out the hot oil and add the cold oil. Put the salted fish in the pot. Don't turn the pot after the fish enters the pot. Continue to turn the pot so that the fish is heated evenly. When the fish is heated, it will slowly roll around. When one side is browned, the other side will be slightly fried. Fry the fish until golden on both sides, turn it over and pour it out to control the oil.

5. Leave the oil at the bottom in the pot. The oil is hot, sprinkle a handful of dried peppers and stir-fry until fragrant. Pour in the prepared side dishes and stir fry quickly. After the side dishes are cut, add 1g salt to taste and stir-fry evenly over high heat. Then put the side dishes on the bottom of the baking tray.

6. Burn the oil in the pot again. When the oil is hot, add a few green peppers and a handful of dried peppers, pour in the prepared small ingredients and stir-fry until fragrant. Add 5 grams of Chili sauce, stir to melt Chili sauce, stir-fry red oil, and pour appropriate amount of water from the side of the pot to start seasoning.

7. Add 20g light soy sauce, cooking wine 10g to remove fishy smell, 3g light soy sauce to color, and then add salt 1g, a little sugar and chicken powder1g.. Boil the soup with strong fire, add the fried carp and cook for 2 minutes to let the soup penetrate into the fish.