Authentic practice of spicy carp in hotel How to make spicy carp in hotel?

1, carp 1000g, soybean paste 20g, dried pepper 8g, garlic 15g, ginger 1, vinegar 15ml, soy sauce 15ml, sugar, salt and cooking wine.

2. Select fresh carp, clean it after descaling and eviscerating, and draw a word on the fish.

3. Sprinkle salt and proper amount of vinegar on the surface, a small amount of cooking wine, marinate for about 15 minutes, chop ginger and garlic into foam, and cut onion into small pieces.

4. Drain the fish completely, wrap a layer of starch on both sides of the fish, pour oil in the pot and heat it for about seven or eight minutes. Put the fish in the pot, fry both sides until golden brown, and then take it out. Continue to fry the peppers in the pan, take them out and chop them up.

5, put oil in the pot, heat to 50%, add bean paste, ginger, garlic to stir-fry the fragrance, then add the right amount of water, put the fish in the pot after the water is boiled, add the right amount of soy sauce and vinegar, a little sugar, and simmer slowly. When the soup is almost gone, switch to medium fire to collect juice.

6. Put the fish on the plate, pour the soup on it, and finally sprinkle with pepper.