When frying fish, both the pot and the oil need to be heated thoroughly.
Place the fish gently and accurately. Once it's in the pan, don't move it immediately. When one side is almost done, shake the pan slightly; if the fish can slide off easily, use the spatula to flip it swiftly and fry the other side.
Fry the fish head and tail until golden, then take the head out, split it with a knife, and add soup.
The essence of the fish lies in the brain, so fry the whole fish head first to prevent the fish brain fluid from leaking during frying. Then put the split head back in the pot, bringing out the fish brain with high heat to make the soup rich, flavorful, and nutritious.
Fry the carp until both sides are golden and remove from the pan.
Heat oil in a wok over the flame.
Add a few star anise to the pot first.
By frying the oil with star anise, it not only removes the fishy smell but also enhances the aroma.
