Cooking Steps

1. 

   Step1:Clean carp. Remove black film from abdomen. Use a knife to make small cuts in the fish. It's easy to taste. Sliced ginger, sliced scallion and chopped garlic.

2. 

   Step2:Heat up the pot. Put in some vegetable oil. Lift up the pot and turn it so that the oil is evenly spread over the pot. Sprinkle salt evenly so that it is distributed on the inner surface of the real pot.

3. 

   Step3:Fry the fish (heat the oil to 70% and put it in). After one side is completely fried and the fragrance is revealed, row it to the other side and fry it.

4. 

   Step4:Stir fry all spices (pepper, seasoning, Xiangye, ginger, scallion, garlic, fennel, Pixian Douban and Douchi) in a pot to make fragrance. Stir fry sugar until it is melted. Cook vinegar and white wine. Add two large cups of water after boiling. Boil over high heat.

5. 

   Step5:The remaining half of the soup in the pot is to reduce the heat and simmer for 20 minutes. Collect the juice. Put the fish in the plate and sprinkle some parsley on the fish. Then sprinkle the remaining soup on the fish.