Cooking Steps

1. 

   Step1:One carp. First remove scales and gills after knocking. Open the fish belly and take out the internal organs. Remove the fish intestines and leave the fish seeds. Be careful not to break the gall when killing fish. It will be very bitter to break the fish.

2. 

   Step2:After cleaning the carp with water, cut a knife at the head and tail respectively, pat the fish body to remove the tendon. Remove the tendon on both sides of the fish in the same way. After removing the fish tendon, the patient can also eat it. The old disease will not recur. After that, put a deep knife on both sides of the back of the fish. Put a proper amount of salt on both sides of the fish. Hang the ventilation place and drain the water.

3. 

   Step3:Defrost the frozen tofu, cut the dried water into cubes. Cut the lean meat into cubes the size of soybeans. Cut the ginger into cubes the size of mung beans. Cut the green onion into cubes. Add the spring shoots into cubes. Cut the cubes the size of soybeans into cubes after boiling water, and then squeeze the dried water. Cut the cubes the size of soybeans into cubes after drying the water. Squeeze the water into a bowl. Add some salt, chicken essence, soy sauce and flower wine to the bowl.

4. 

   Step4:After grasping, put it into the belly of drained carp, and then seal the belly with toothpick.

5. 

   Step5:Heat the pan, remove the oil from the skillet. Turn the heat down and pour in the cold oil. Sprinkle a small amount of salt on the bottom of the pan. Avoid sticking the pan when frying fish. Put in the carp. Turn the pot and use the spatula to assist. Fry the fish in each place. After frying, turn the fish over. Fry it to each place in the same way. After the fish is fried, pull the fish to the edge of the pot and fry the fish seeds on both sides.

6. 

   Step6:After the fish and its seeds are fried, add water to cover most of the fish. Add some garlic slices, ginger slices, star anise, cinnamon, dried pepper, soy sauce and pepper. Then pour cooking wine on the fish. Cover the pot and bring to a boil. Turn to low heat and cook for 5 minutes. Boil the fish for another 5 minutes (be careful not to spoil the fish when flanging). 5 minutes later, open the lid of the pot. Turn the fish fillet to the pot and collect the juice. Add some chicken essence and sugar. Collect the juice while pouring the soup onto the fish. Sprinkle the scallion on the soup when it is suitable. Delicious.

7. 

   Step7:Finished product drawin