To make this dish, carrots are cut into thin slices and partially fried. Next, the carrots are mixed with light soy sauce, salt, sugar, cooking wine, and combined with the vegetables. In the South, hot pickled tubers and celery are added. Simple as the method may be, tastes vary tremendously from region to region. The key to success is that whatever dried or fresh vegetables are used, they must be sliced thinly and evenly so that the sauce can completely permeate the ingredients.
Crispy fish makes an excellent appetiser with dumplings and wine.
Four or five carp are optimal for one serving. After cleaning and scaling, the fish is marinated in soy sauce, rice vinegar, cooking wine and sugar for about 40 minutes. There should be enough sauce to cover the entire serving. The fish are fried in hot oil in a heated wok and then set aside. Next, in a separate pot, a thick layer of scallions and sliced ginger is used to cover each of the fish, which are then stacked in layers like pancakes.