1. After the carp is slaughtered, cut several mouths on the back of the fish and marinate it with appropriate amount of salt 10min.

2. Heat the oil pan, fry the salted fish and set the plate for about 3-5min.

3. The fried side turns yellow, turn the fish over and fry the other side.

4. Pour in hot water, about half of the fish, add cooking wine, onion ginger, pepper, sugar, vinegar, salt and soy sauce to stew.

5. Add minced garlic and coriander before taking out the pan, and take out the fish.