1. Clean the carp, cut two knives on each side, and marinate with salt and cooking wine for 10 minutes.
2. Wash the accessories and cut them for later use.
3. Before putting the carp out of the pot, use kitchen paper to absorb moisture on the surface, and smear an appropriate amount of starch; heat the pot and wipe the pot with ginger slices.
4. Boil the pan until it smokes slightly before adding the fish. Fry each side for about a minute and then turn it over. Don't turn over too many times. Fry until golden brown and come out of the pan for later use. During frying, hold the pan and shake it from side to side so that the fish skin It will be more complete and browned more easily.
5. Put the right amount of oil in the pot again, add the green onion, ginger, garlic and fry until fragrant, add the green and red pepper and stir fry a few times.
6. After adding the carp, add appropriate amount of water to the pot, mix the cooking wine, light soy sauce, dark soy sauce, vinegar, and sugar into the sauce and pour it into the pot.
7. Bring to a boil. If the soup is not covering the fish, use a spoon to continuously pour the soup; the fish is relatively large, but there is not too much water in it. The main reason is that the meat will be cooked. During the process of collecting the soup, put it according to personal taste. Salt, sprinkle some coriander, turn off the heat when the soup is less.
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