Accessories: wheat flour 5g, starch 5g, yellow pepper 1, red pepper 1.

Seasoning: 700g salad oil, 2 tsps vinegar, 5g onion, 5g ginger, 2 star anise, 5 pepper, 2 tsps cooking wine, 75g soy sauce 1 tsp tomato sauce, 5 tsps water, 2 tsps sugar, and 1 tsp coriander 1 tsp.

working methods

1. Wash and scale carp, and make several cuts on both sides with a knife.

2. Put onion ginger, pepper, aniseed, cooking wine, soy sauce and salt into the basin and mix well. Add carp and marinate for more than 2 hours.

3. Add water to flour and starch to make batter, add marinated fish and let the fish stick to the batter.

4. Take out the fish, smear dry flour on both sides, and put it in a plate for later use.

5. Pour about 700g salad oil into the pot. When the oil is heated to 6-7%, add the fish.

6. When frying fish, first put the fish tail in, slowly finalize the design, then put the fish head and let the fish bend in the oil pan.

7. Because the fish is big, it takes a while to fry it thoroughly.

8. When cooked, take it out and put it on a plate. Put 75g of tomato sauce, soy sauce 1 teaspoon, 2 teaspoons of cooking wine, 2 teaspoons of sugar, 2 teaspoons of vinegar and 5 teaspoons of water into a pot and heat to boiling.

9, red pepper and yellow pepper cut into small pieces, scattered around the fish, not spicy! Then pour the cooked juice on the fish and sprinkle coriander on the surface.