The ingredients for Crispy Skin Carp with Thai Sauce:Loach,soy sauce for fish,lemon,red and green,Sichuan pepper,chili peppers,onion,，coriander,garlic, white vinegar,sugar,，vinegar,lemon,

The steps to make Crispy Skin Carp with Thai Sauce:

1. Do not remove the scales from the loach; cut it into short pieces and split along the spine from the backbone, keeping the scales.Slice the garlic, chop the onion and chili peppers into small segments.

2. Prepare the bowl sauce: mix 1 tablespoon of fish sauce, 2 tablespoons of white vinegar, 2.5 tablespoons of sugar, and a little soy sauce in a bowl.vinegarsoy sauce,3. Pour the mixed sauce into a pot and bring to a boil; place it in a steamer.steam

4. Once cooked, remove from heat and pour the Thai sauce with added lemon slices into the bowl; after cooling, add the onion, green and red chili peppers, and garlic, then mix well.5. Heat a large amount of oil in a pot until it is hot, then fry the loach with its scales until the scales stand up and turn golden yellow before removing and placing on a plate.6. Pour the prepared Thai sauce over the fried carp and serve immediately.

Place the cooked Thai sauce in a bowl and add lemon slices while hot, cool slightly then add onion, green and red chili peppers, and garlic, stirring well.

Heat a large amount of oil in a pot, once hot, place the carp with scales into the pot and fry until the scales stand up and turn golden yellow before removing.

Pour the prepared Thai sauce over the fried fish and serve.