Sauce live fish

Method for make live fish with sauce: remove gills and fin from live carp, scrape scales, disembowel and wash, and cut one knife at intervals of 0.83 cm on both sides of that fish body (until the fish bone is cut, but the belly of the fish is not cut). Then, the hand-held fishtail is scalded in the boiling water pot for about 2-3 minutes to open the knife edge and remove the fishy smell. Put the wok on a strong fire, first add cooked lard, sugar and sweet noodle sauce, mix well with 100 grams of water, and then add 1150 grams of water. After boiling, add the scalded fish. When the soup is boiled again, switch to low heat and wait for 20 minutes. When the soup is 2/3 left, boil it over high heat. Finally, take out the fish and put it in the plate. Continue to put the wok with soup on a high fire, and stir it constantly with a spoon (to prevent the bottom from being burnt). After the soup is thick, burn it on the fish and sprinkle with Jiang Mo.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)