Cooking Steps

1. 

   Step1:The slanting knife of carp is cut well. Onion, ginger and garlic. Coriander foam ~ I forgot to take it. Starch juice can be dissolved in cold water. Hot water ～～～～～～～ shall be prepared in advance.

2. 

   Step2:(1) marinate the fish. Apply a thin layer of salt to the surface of the fish, inside the edge of the knife and inside the belly of the fish. ② Apply a layer of starch ~ tender. Marinate for 20 minutes. 30 minutes.

3. 

   Step3:(2) put more oil in the fried fish. The oil must smoke. It's smoking. It's very hot. Put it again. The fish don't like peeling. Note - put it in. Don't fire too much. Don't move. I took the lid to cover my face ② During the pot. Slightly inclined fish head, tail. Afraid of oil can not reach. Fry evenly. ③ I feel almost familiar. Turn over. I'm afraid it's burnt. Note - turn over slowly. Don't hurt yourself by jumping oil. Even if it's not ripe, you can turn it back.

4. 

   Step4:After turning over, the little excitement didn't burn. The wood had peeling

5. 

   Step5:Fried fish.

6. 

   Step6:(3) water the sauce (1) fry the fish oil, fry the shallot, ginger and garlic foam, add in the soy sauce, and put in the hot water. ② Add salt, soy sauce, oil consumption, sugar, pepper powder. A small amount of sugar. Oil consumption is not OK. Note - the proportion can be tasted. It's salty. Put in the fish. Stew it. Taste it. It won't take long. A few minutes. Make the soup thicker.

7. 

   Step7:(3) water the prepared water starch, put some vinegar, mix well and pour evenly into the soup. The juice becomes thick. ④ Turn off the fire. Let the fish out of the pot first, then pour the sauce.

8. 

   Step8:Sprinkle coriande

9. 

   Step9:O

10. 

    Step10:The rest can be made into fish soup.

11. 

    Step11:Hot water soup, Shuidian powder, vinegar and coriander foam.