Yellow in color, the fish is tender and fragrant like mushrooms, with thick and flavorful sauce.
Ingredients:
Main ingredient: Fresh livecarp1 piece (about 750 grams),peanuts100 grams of oil, 25 grams of wet starch, 5 grams of white onion,soy sauce25 grams, 15 grams of wood ears, 25 grams of (rice wine), and 5 grams of ginger,ginger5 grams,MSG1 gram,black pepper1 gram,chili powder1 gram,sodium chloride (table salt)1.5 grams,sesame seeds2 grams of oil.
Steps:
1. Clean the live carp, remove scales and gills, make five oblique cuts on both sides of the belly, clean out the internal organs, wash away blood clots, and cut into fine threads.bloodmucus
2. After soaking the wood ears in water until soft, wash them to remove sand and stems, slice the white onion and ginger.onion
3. Pour peanut oil into a pot and heat over high flame; after it becomes slightly less hot, place the whole carp to fry both sides until golden brown, then add rice wine, followed by chili powder, wood ear threads, salt, soy sauce, ginger slices, and bring to a boil.firethen switch to low heat and simmer until cooked. Add white onion, MSG, thicken with a slurry of wet starch, drizzle with sesame oil and black pepper, place in a plate, and you're done.