Water the fish (hot sauce)

1. Preparation of seasoning. Chop ginger' garlic' for later use.

2. Wash the carp with half of ginger' garlic' salt' monosodium glutamate' vinegar. Fish is not afraid of salt' but it tastes bad when it is weak', so you can put more salt appropriately. When cooking fish, vinegar can remove the fishy smell, and you can't put too little. Appropriate amount of pepper. Slice both sides of the fish from tail to head several times to make it more delicious. Marinate for two hours. The longer it takes to marinate, the better it tastes.

3. Cut carrot' shredded green pepper' tree pepper' coriander' longitudinally for later use.

4. Mix the juice. In a small bowl, add salt, chicken essence, starch, Jiang Mo, minced garlic, soy sauce and vinegar, and stir well.

5. Fried fish. Heat the oil until the chopped green onion turns golden brown' fry the fish in the pan' from beginning to end'. Don't use a shovel' for fear that the bottom of the pan will shake' The fish will break easily when cooked' The fish will break easily when fried' Be careful not to break the fish'. Be sure to fry the fish tail last' The fish tail is thin' If fried first, it will fall off easily' and it will not look good' After frying, it will be out of the pan'

6. Preparation of fruit juice. Pour a little oil into the pot' add minced garlic Jiang Mo when the oil is seven minutes hot' and stir-fry until fragrant, then add carrots' stir-fry Microsoft' and green peppers' and stir-fry until fragrant, and then put the selected thicken juice into the pot (stir-fry again before use' because starch will precipitate'). Stir the vegetables and juice evenly and serve.' Pour directly on the fried fish' and garnish with coriander.

7. finished products.