2, a carp, scaled, gutted and cleaned.

3, in the position of the head and tail each cut a knife, the same on both sides.

4, remove the fishy line, pinch with tweezers or with the left fingernail, draw outward, the right hand gently pat the fish body parts.

5, cut the knife on the fish, the same on both sides.

6, open the fire, heat the frying pan, rub the bottom and around the pan with ginger.

7, when the pan is hot, add oil and heat, put the carp in, reduce the heat to low, fry until the fish body on both sides of the golden brown

8, put the fat meat fried for a while.

9, put the seasonings, onion, ginger, chili pepper stir fry.

10, add sugar, stir fry until the sugar dissolves.

11, cooking wine, soy sauce stir fry.

12, add water, high heat to boil, turn on low heat.

13, after boiling over high heat, simmer over low heat until 15 to 20 minutes, drain the soup and add some shredded green onions.

14, burned carp, sweet and salty flavor, very fresh.