Materials: 1 carp (about 750g), 1 piece of tender tofu, 2 green onions, 1 piece of ginger, 6 cloves of garlic, 1 bell pepper, 1 cilantro, cornstarch, Seasonings: 800g cooking oil (consume 100g), 1 tsp sesame oil, 2 tsp soy sauce, 3 tsp cooking wine, 1 tbsp hot bean paste, 2 tbsp salt, 2 tbsp sugar, tsp monosodium glutamate (MSG),

Methods:

Practice:

1.

1. Remove the guts and scales from the carp, wash and drain, and cut diagonal slashes on both sides of the fish,

2. Heat oil in a wok, deep fry the carp, drain the oil, and put it on a plate for later use,

3. Cut the tender tofu into cubes, and wash and chop the green onion, ginger, garlic, chili pepper, and cilantro.

4. Heat oil in a wok and fry green onion, ginger, garlic, chili pepper, and spicy bean paste. Bean paste. Then stir into the wine, soy sauce, salt, sugar, monosodium glutamate, water, after boiling add tofu diced, cook for a few minutes after thickening with water starch, then drizzle with sesame oil, sprinkle cilantro, dripping on the carp can be while hot.

Features: red color, fresh and spicy appetizing.

Chef a little bit: oblique cut carp when the knife should be deep, it is best to cut to the bone, so that cut deep-fried fish easier to cook.