The video on how to make carp's moustache noodles

Carp The ingredients for the noodles: 700 grams of carp, 200 grams of fresh dragon whisker noodles, oil, salt 8 grams,soy sauce 5 grams, cooking wine 3 grams, fragrant vinegar 5 grams, sugar 3 grams,tomato sauce 2 grams, green onion 10 grams, ginger 5 grams, water starch Carp and Dragon Whisker Noodles: 1. Clean the carp and wash it, make flower cuts on it, evenly apply salt all over the fish, chop the green onions and ginger into fine pieces 2. Heat oil in a pot to 60%, add the carp and fry several times, continuously pour hot oil onto the fish with a spoon until the fish is well-coated with oil, then fry at high heat until the oil temperature rises before removing the fish and draining off the excess oil 3. Heat oil in a pot, add the chopped green onions and ginger, water, cooking wine, sugar, soy sauce, salt, simmer to extract the fragrance, add vinegar, add the fried carp, boil over high heat, then reduce to medium-low heat and continuously pour the sauce over the fish with a spoon to ensure even flavor penetration while gently stirring to prevent sticking to the bottom of the pot until fully cooked, remove the carp and plate it

4. Add tomato sauce and water starch to the sauce, bring to a boil to thicken, then add the just fried fish, pour the sauce over the carp to finish

5. Heat oil in a pan to 50%, add the dragon whisker noodles, fry until golden yellow, remove and spread on top of the carp

Sauté a pot and pour in oil, heat until it's six-tenths hot.

Heat the pot with oil, add scallions and ginger, then water, cooking wine, sugar, soy sauce, and salt to extract fragrance. Add vinegar, fried carp, and boil over high heat; switch to low-medium heat and cook, pouring the broth continuously over the carp to ensure even seasoning absorption while gently shaking the bottom of the pot occasionally until fully cooked, then remove the carp and serve on a plate.

Reduce the sauce by adding tomato sauce and water starch, then add back.Fry the fish Drain the hot oil from step 4, pour the sauce over the carp, and serve.

Heat the pot with oil to five-tenths hot, add noodles, fry until golden brown, remove, and place on top of the carp.