Scale and gut the carp and
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
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
Pour off the excess oil in
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
Pour it all over the fish