Ingredients
600 g (about 1.3 lbs) carp, 20 g dried chili flakes.
Seasonings
50 g shredded scallions, 15 g ginger slices, 1 teaspoon salt, 1/2 teaspoon MSG, a pinch of sugar, 3 tablespoons soy sauce, 2 tablespoons cooking wine, 2 teaspoons sesame oil, 300 g (about 1 1/4 cups) clear broth, 800 g (about 4 cups) vegetable oil (about 120 g or 1/2 cup will be absorbed).
Steps
1. Remove the scales, gills, and internal organs from the carp, wash it clean, then remove the backbone and cut into strips 1.5 cm wide and 4 cm long (about 1/2 inch by 1 1/2 inches). Marinate with salt, soy sauce, and MSG for 60 minutes until the flavors penetrate.
2. Heat oil in a wok until hot, add the fish strips and deep-fry until about 80% cooked, then remove and drain the oil.
3. Heat the remaining oil in the wok until it reaches 70% hot, then add shredded scallions and ginger slices, stir-frying until fragrant. Pour in clear broth, then add dried chili powder, sugar, soy sauce, cooking wine, and the carp. Cook over high heat to reduce the sauce until thickened, drizzle with sesame oil, and serve immediately on a plate.