- Scale the carp and remove the gill and innards. Rinse the carp and slightly score the fish on both sides (2~3 lines).
- Put the fish in a pot and add water until the fish is covered. Heat the water until it boils for about 8~10 minutes. Turn off the heat, simmer for another 3~5 minutes, and then remove the carp to a plate.
- Boil the stock and add all the rest of the ingredients until well-mixed. Put the sauce on the fish.