With makings
| Black carp | 600 grams |
| Ginger | 6 |
| Qing Gongjiao | 2 |
| Onion | 1 |
| Shallot | 3 |
| Black pepper | 1 spoon |
| Amylaceous | 2 spoon |
| Often smoke | 1 spoon |
| Unripe smoke | 2 spoon |
| Oyster sauce | 1 spoon |
| Garlic | 3 valve |
Small the practice that fries a fish
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Black carp section is rinsed a few times in water later, jiang Pian is used later, salt, cooking wine, pepper souse 20 minutes
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In the process of souse fish, had cut burden
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With all condiment modulation a bowl of juice
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Starch is added inside the fish with good souse
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Catch divide evenly
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Burn boiler hot, put the some more oil when comparing a fried dish
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After waiting for oily fume having a place, piscine piece puts simmer in water to two sides golden
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Boiler reserves since
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Cross piscine oil with decoct, ginger, garlic and onion fry a fragrance
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Pour the fish
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Before the sauce of mix up is entered divide evenly is shovelled gently in boiler, make piscine tasty, must enter a bit gentlier from the shovel side boiler otherwise piscine piece broke. Put Qing Gongjiao again
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Add a few water, drench along boiler edge sweet vinegar
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Have pot, speed wants here quickly, the fish is otherwise old, cortical not crisp also
