1, carp, lentils, fungus, salt, cooking wine, pepper, soy sauce, sugar, vinegar, ginger, garlic, scallion, sweet noodle sauce, broth, chicken essence, water starch, cooking oil.

2, practice: the grass carp gills, scales, viscera clean, graved on a knife to the back of the spine, into the salt, cooking wine, marinate for 5 minutes; will be lentils to choose to wash, slash into sections, blanch with boiling water and cool, clean fungus to be used; sit in the pot ignite the fire into the oil, the oil temperature of 5-6 when hot, put the fish fried to both sides of the color, add ginger, garlic, wine, sweet noodle sauce, soup, chicken broth, water starch, edible oil; the oil temperature of 5-6, fry until both sides, add ginger, garlic, wine, sweet noodle sauce, chicken broth, water starch and cooking oil.