1. Remove the scales and internal organs of Wuchang fish and wash them.
2. Cut both sides with a cutting knife obliquely.
3. Spread evenly with a small amount of refined salt and cooking wine both inside and outside, and marinate for 20 minutes.
4. Shred green onion and ginger, slice garlic, and mince coriander.
5. Use sugar, rice vinegar, soy sauce, cooking wine, salt and water starch to make a juice.
6. Spread a small amount of flour evenly on both sides of the marinated fish.
7. Put an appropriate amount of vegetable oil in the wok and heat it to 60% heat.
8. Put the fish in a frying pan and fry both sides until golden brown, and constantly pour oil on the fish body during the frying process.
9. Both sides were fried into golden brown and fished out.
10. Put the fried fish on the plate, and place the chopped coriander and garlic slices on top.
11. Heat a little oil in the wok, add the green onion, ginger, garlic and carrot, and stir-fry evenly.
12. Then pour in the adjusted bowl of juice, bring to a boil, and adjust the taste.
13. Pour the juice evenly on the Wuchang fish.
