-
Scale and gut the carp and
clean thoroughly.
-
Score the fish on both
sides diagonally in a crisscross pattern down to the bone.
-
Lift the fish up by the
ends so the cuts open up, spread a little salt into them followed
by a little flour, then coat the whole fish from head to tail with
flour.
-
Cut the Wooden Ears into
thin slices together with the bamboo shoots and water chestnuts.
-
Shred the onions and
ginger root into the size of matches, and finely chop the garlic.
-
Heat up the oil in a wok
until it smokes.
-
Holding the fish by the
tail, gently lower it into the hot oil, bending the body so that
the cuts open up.
-
Use a spatula beneath the
body to prevent it from sticking to the wok.
-
After 2 minutes, turn the
fish on its side with its stomach facing up, still holding the
tail to make sure the body is kept curved.
-
Cook for 2 more minutes,
then turn the fish over so that it's stomach is now facing down.
-
After 2 minutes, cook the
fish on its flat side again, tilting the wok so that the head is
in the oil.
-
When the fish has been
cooked for 8 minutes in all, take it out and place it on a long
dish.
-
Pour off the excess oil in
the wok.
-
Fry the onions, ginger
root and garlic.
-
Add the vinegar followed
by the rest of the ingredients, together with the sauce mixture.
-
Stir and bring to the
boil.
-
Pour it all over the fish
and serve.