1. Wash the carp, cut a knife under the head of the fish, and vaguely find a white line similar to the head of the line. This is the so-called fishy line, which can easily come out with a gentle pull, and the same is true on the other side.
2. Cut the carp into pieces, not too big, add shredded green onion, a little ginger powder, pepper powder, white wine (I don't like the taste of cooking wine) and white vinegar to marinate for about an hour.
3. Take a bowl, pour some light soy sauce, two large drops of oyster sauce, one spoonful of osmanthus vinegar, one spoonful of sugar, appropriate amount of salt and chicken essence to make a sauce.
4. Heat a pan, add a little oil, and mix the fish pieces evenly with the dried starch.
5. Fry in a pan, the surface is golden and crispy, and the meat is well cooked and removed.
6. Heat the frying pan, add the garlic cloves and fry the garlic fragrant, add the green onion and sauté fragrant.
7. Pour in the sauce and bring to a boil.
8. Add the fish cubes and gently flip the fish cubes so that they are all covered with the sauce, and they will be served in five minutes.
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