Home-cooked carp

Clean the carp, remove the fishy lines, cut the surface with a knife and clean it, and wipe off excess water with kitchen paper.

The fish body is covered with dry flour inside and out

Prepare the raw materials, cut the green onions into sections, slice the ginger, cut the garlic into cubes, and cut the peppers in half.

Prepare minced green and red millet pepper and coriander.

Add more oil to the pan and heat it up, then lower the heat to medium-low, add the powdered carp and fry over low heat.

Fry until both sides are browned, then remove and control oil and set aside. Tip: This step cannot be omitted, nor can you be lazy and fry it. It must be deep-fried in more oil. If it is not for the sake of appearance, you can cut it into small pieces and fry it, so you don’t need to pour so much oil. Remember to immerse it in low heat and fry it.

Fry until both sides are browned, then remove and control oil and set aside. Tip: This step cannot be omitted, nor can you be lazy and fry it. It must be deep-fried in more oil. If it is not for the sake of appearance, you can cut it into small pieces and fry it, so you don’t need to pour so much oil. Remember to immerse it in low heat and fry it.

In another pot, add a little oil, add onion, ginger, garlic, chili, star anise, and Sichuan peppercorns into the pot and stir-fry over low heat until fragrant.

Pour in 1 tablespoon of dark soy sauce, 2 tablespoons of light soy sauce, and 1 tablespoon of cooking wine. When it boils, add two bowls of hot water, add salt and sugar, and taste.

Put the fried fish into the soup, bring to a boil over high heat, then simmer over low heat until crispy. Add 2 tablespoons of vinegar before serving, and sprinkle in half of the green and red millet peppers and minced coriander.

When the soup in the pot is thickened, turn off the heat. After taking it out of the pot, sprinkle the other half of the green and red millet pepper and minced coriander on the fish body to garnish.

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