Preparation materials: 750g of small crucian carp, garlic 1 piece, perilla leaf 1 teaspoon, small pieces of ginger, appropriate amount of oil, appropriate amount of salt, steamed fish drum oil 1 spoon, oyster sauce 1 spoon and 2 spoons of dried Chili powder.

1, fish viscera, scales. Rub some salt on it and marinate it for half a day.

2, ginger and garlic smashed into Rong. Wash the perilla leaves and cut them into pieces.

3. Put oil in the frying pan.

4. put in the fish. Fry on low heat.

5, fry until golden on both sides and remove.

6. Leave the bottom oil in the pot and stir-fry ginger and garlic.

7. Add dried Chili powder.

8. Add steamed fish drum oil, season with oyster sauce, and add perilla.

9. When the fragrance of perilla comes out, put it into the previously fried crucian carp. Stir evenly over low heat. Out of the pot.

10, finished product.