1. Prepare the ingredients, wash the fish and drain
2. Burn the oil and fry the carp on both sides until golden
3. Add soy sauce, green onion, ginger, garlic, pepper and chili to fry to taste
4. Add water, salt, chicken essence, thirteen spices, cooking wine, and boil over a small fire to collect the juice and taste,
5. Tang Shao finally collected the juice over the fire,
6. Done✅! Plate.
Tips:It is best to use a non-stick pan and fry on low heat until you want to taste it.
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