1. Remove the scales of carp, cut out the internal organs, dig out the two gills and wash them with water. Straighten the agent (1.5cm deep) every 2.5cm on both sides of the fish body, and then slant the knife (2cm deep) into a turning knife. (when the straight knife reaches the fish bone, push forward to cut it, and draw a knife at the root to make the fish turn over). Then lift the fish tail to make the knife open, and sprinkle 1.5g of Shaoxing wine and refined salt into the knife to marinate slightly.
2. Take a bowl and mix it with clear soup, soy sauce, cooking wine, vinegar, sugar, salt and wet lake to thicken the sauce.
3. sprinkle a layer of wet starch evenly on the edge of the whole body of the fish, fry the fish tail in a 70% hot oil pan, and then stir fry it for 3 minutes after the skin is held up. Then fry the fish on the high fire until it's all golden, remove it and put it on the plate, then use your hands to pad the net cloth and loosen the fish.
4. Pour oil into the pot, heat it, put in onion, ginger and garlic, fry the flavor, pour in the sauce, stir fry it with high heat, and then pour the boiling oil of fried fish into the sauce when it is bubbling. Stir fry and pour over the fish.