Author: Fish aa567
Royalties
1 carp (about 1,400 g)
A little onion
Ginger a little
Star anise a little
A little red pepper
A little incense leaf
Peppercorns a little
A little cinnamon
1 clove
1 tablespoon light soy sauce
Dark soy sauce half a tablespoon
1 tablespoon of oyster sauce
1 tablespoon cooking wine
A little lard
1 tablespoon of xiangqi sauce
Salt to taste
3 tablespoons corn oil
A little chopped parsley
A little minced garlic
Practice steps
1. Remove the scales of the carp, remove the gills, and clean the internal organs.
2: Cut into two pieces, heat in a wok over medium heat, add corn oil, heat the oil and fry the carp.
3: Fry on one side until golden brown, then turn over and continue frying.
4. Prepare the seasoning.
5: Fry on both sides until golden brown, add minced green onion and ginger, stir-fry the sauce and lard, add all the spices, add water over the fish body, simmer for about half an hour after boiling water.
6: When the soup becomes thick, turn off the heat, sprinkle with minced parsley and minced garlic on a plate and serve.
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