2 black carp's hind parts, 50 g mincement, 20g fermented glutinous rice, ginger shreds, chive shreds, mashed garlic, hot bean sauce, rice wine, soy, sugar, vinegar, watered starch

RECIPE

1. Slice each black carp's hind part into three pieces, coat them with soy.
2. Saute the black carp's slices in hot oil, then take them out.
3. Saute the mashed garlic, ginger shreds, hot bean sauce in little oil left in the frying pot, when red oil appears, put in fried mincemeat, black carp's slices, rice wine, soy, sugar, water, braise them on a strong fire with the frying pot covered until boiling, then stew them on a weak fire until the carp's slices are done, put in fermented glutinous rice, then concentrate the soup with a strong fire, pour watered starch in to make paste. Turn over the carp's slices, then sprinkle chive shreds and pour done oil in, finally take them out, place them in a dish.