Cooking Steps

1. 

   Step1:Clean the carp. Add cooking wine and salt. Spread well and marinate for a whil

2. 

   Step2:Heat the frying pan with 1 tablespoon lard. Fry the chicken over low heat until it is golden on both sides. Put it into a bowl

3. 

   Step3:In the other pot, heat 1 tablespoon of lard. Stir fry onion over low heat. Add 1 piece of cinnamon, 3 pieces of star anise, onion oil, soy sauce, cooking wine and crystal sugar. Stir well. Then pour in plenty of boiling water. Put in small vegetarian chicken. Add 1 bag of Mapo Tofu sauce. Cover with stew, boil and collect the juice

4. 

   Step4:Take out the carp. Rub the surface slightly. Dry the water with kitchen paper. Then wrap a layer of corn starch. Let it stand for 5 minutes. Then heat the oil pan. Pat off the excess starch on the carp surface. Put it in the oil pan and fry until the surface is golden. Take it out for standby

5. 

   Step5:Heat the bottom oil in the pot. Stir fry and stir fry the chili, shallot and scallion, ginger slices, garlic cloves, and scallion and scallion. Pour in the raw soy sauce, old soy sauce, cooking wine, crystal sugar and boiling water. Put in the carp. Fill in the fish belly with mushrooms. Then pour in the chicken sauce

6. 

   Step6:Cover and simmer for 5 minutes. Dish out and serv