1

Ingredients. Processed clean carp.

2

There is a white tendon on both sides of the carp, make a cut 2 cm from the head and tail of the fish, see the small white spots and gently pull them out.

3

Cut the carp into pieces and marinate with salt and cooking wine for about 10 minutes.

4

Cut the ginger and green onion.

5

Stick the marinated fish pieces with dry flour.

6

Heat oil in a pan.

7

Add the carp pieces and deep-fry until lightly browned.

8

Oil a clean pan and saute ginger and green onion.

9

Add Pixian Douban Sauce and stir-fry to bring out the red oil.

10

Add appropriate amount of water to boil, add dark soy sauce and soy sauce, a little sugar, salt.

11

Add the fish pieces and cook slightly for about a few minutes.

12

Add chopped green onion and mix well to reduce the juice.

Tips

1, fish on the white tendons for fishy line, the side of the fish pat gently pull out can be.

2, the sauce has a salty flavor, add salt to moderate.

3, add fish pieces suitable for simmering over low heat.