Cooking Steps

1. 

   Step1:The carp in Miyun reservoir has no earthy smell. The meat is delicate and clean. The carp in reservoir is a little big. I cut it into three pieces and made the fish head and body. Dry the water. Use kitchen paper for a short time.

2. 

   Step2:Prepare onion, ginger and garli

3. 

   Step3:Put the starch on the fish and fry it in a non stick pan to make it golden on both side

4. 

   Step4:Then put it into the frying pan, add yellow wine, oil consumption, soy sauce, sugar, onion, ginger and garlic, and then pour in water (the water volume is slightly lower than the fish body) and heat it up for 20 minutes to remove the foam.

5. 

   Step5:The finished product comes out of the pot. The fish is fresh and tender, especially the belly. It's delicious.