Ingredients: crucian carp 1 piece.

Accessories: 3 slices of ginger, 4 cloves of garlic, 4 shallots, 2 red peppers, bean paste 1 spoon, half a spoon of soybean sauce, 2 tablespoons of cooking wine, 2 tablespoons of soy sauce, half a spoon of soy sauce, vinegar 1 spoon, a little thirteen spices, clear water 1 bowl, and sugar/kloc-0.

1, crucian carp is cleaned, two cuts are made on both sides of the belly, and a layer of salt is applied to marinate for half an hour.

2. Cook the oil from the pan, fry the crucian carp until the bottom is set and then turn over and fry until golden.

3. Leave the bottom oil in the pan, add onion, ginger and garlic, stir-fry until fragrant, and add bean paste and soybean sauce to stir-fry red oil.

4. Add crucian carp, add cooking wine, soy sauce, soy sauce, vinegar and sugar, then add water, sprinkle a little thirteen spices and boil over high fire.

5. Turn to low heat, cover the lid and simmer until the soup is rich. Add red pepper and cook for two minutes. Sprinkle with chopped green onion and garlic leaves.