1 live carp, 1 gram of onion, ginger, garlic, 5g of bamboo shoots, 40g of flour and water starch, 1 water chestnut, 500ml of common oil (actual dosage 50ml), 40g of sugar, dried auricularia auricula, soy sauce, refined salt and water chestnut.

(1) dry auricularia auricula was swollen with boiling water; Onion, ginger and garlic are all cut into filaments; Water chestnuts and bamboo shoots are sliced; Slaughter carp, clean it, dry it, then cut both sides of the fish with a knife to a depth of about 1 cm, apply refined salt, marinate it slightly, sprinkle flour evenly on each side, and then stick flour on both sides of the whole fish.

(2) Heat the oil pan, put the fish in the pan, fry until golden brown, and take out and drain the oil. Put a small amount of vegetable oil in the pot, add shredded onion, shredded ginger and shredded garlic, and add vinegar, black fungus, horseshoe slices, bamboo shoots, fresh soup, yellow wine, white sugar, soy sauce and water starch. Burn it into a thick juice and quickly pour it on the fried fish.

Fresh carp 1 (about 750g), onion10g, ginger10g, garlic 30g, sugar 200g, soy sauce 30g, salt 3g, rice vinegar150g, Shaoxing wine15g.

prepare

1. Slaughter carp, remove scales and gills, remove internal organs by laparotomy and wash them, then stick a slope knife on the spine every 3 cm from gills to tails to make a peony flower knife, with eight knives on each side, and then cut the tendons on both sides of the spine in the stomach (easy to shape), and cut onions, ginger and garlic into powder.

2. Marinate the fish with onion ginger juice, salt and Shaoxing wine.

3. Starch, water, egg yolk and oil are mixed into a paste and poured on the fish.

4. After the wok is on fire, add peanut oil. After the heat reaches 60%, put the fish head in the left hand and the fish tail in the oil in the right hand. After the fish head is lifted and the fish tail is tilted, release your hand, put all the fish in the wok, fry it slightly, knead it loosely, and then fry it until it is crispy inside and outside. Pick it up and put it on a plate, cover it with a clean cloth, and knead it loosely for later use.

5. Heat the wok to leave oil, add onion, ginger and garlic to stir fry, add sugar, soy sauce, fresh soup and rice vinegar, stir fry and add hot oil. After the marinade is bright, heat it in another wok until it is slightly red, pour the juice in, boil it and pour it on the fish. Serve quickly.

Carp, shredded green pepper, shredded bamboo shoots, shredded onion, shredded coriander, garlic, shredded ginger, starch, vinegar, soy sauce, sugar, cooking wine and salt.

First, cut a few knives on the carp to make it tasty, smear salt on it, and sprinkle cooking wine for curing 15 minutes; Then mix with starch, water and oil; Sprinkle dry starch on salted fish first, then pour the paste, fry the fish in the oil pan and take it out; Stir-fry shredded green and red pepper, shredded bamboo shoots, shredded onion, shredded coriander and shredded ginger, then add cooking wine, vinegar, soy sauce, salt, sugar and water, thicken with strong fire, then add garlic, and finally pour the juice on the fried fish.