Qianwei Spicy Fish
1.
Break the carp apart and wash it. Use a knife to make an incision on the fish body. When using the knife, be careful: cut horizontally, with the knife edge facing the fish head. When cutting the fish tail, make sure to make a shallow cut.
2.
Pickled. Spread the fish with salt, sprinkle, ginger, and soy sauce, and marinate for half an hour.
3.
Fry and cook vegetable oil until 70% hot. Spread the fish with flour to form a shallow layer of flour. Hold the tail of the fish. Use a spoon to scoop the oil and pour it over the fish to shape it. Then put the whole fish in first. After the tail, fry until slightly golden and take it out.
4.
Re-fry, after the octopus cools for five minutes, re-fry the fish in a hot oil pan until the fish is golden and the flesh is tight.
5.
Make seasoning sauce. Add the oil in the hot pan. When the oil is 70% hot, add the bad chili to fry. At this time, reduce the heat to a low heat, then add the bean paste, oyster sauce, tomatoes, and pepper, stir fry a little, and then add the minced celery. Stir fry again, and finally pour in 100ml of water with starch. After the soup is slightly thickened, pour it on top of the fish, and you're done.
